These crispy beef and cheese chimichangas are absolutely irresistible with their golden-brown exterior and juicy, flavorful filling! Loaded with seasoned ground beef, gooey cheese, and wrapped in a flour tortilla, these Mexican-inspired delights are the perfect comfort food for any occasion. Whether you fry them traditionally, bake them, or make them in your air fryer, they’ll disappear in seconds! 🌮✨
| Prep Time | Cook Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|
| 20 minutes | 15 minutes | 35 minutes | 6 chimichangas | Easy |
My Love Affair with Beef and Cheese Chimichangas 💕
I’ll never forget the first time I tasted a beef and cheese chimichanga. It was during a family vacation to Arizona when I was just 10 years old. My parents took us to this tiny Mexican restaurant that the hotel staff had recommended. The moment I bit into that crispy, golden tortilla and felt the explosion of spicy beef and melty cheese, I was hooked for life!
Ever since then, I’ve been perfecting my chimichanga recipe at home. What started as a messy kitchen experiment has become one of my family’s most requested meals. My kids literally do a little dance when they see me getting the ingredients ready! 🕺 These beef chimichangas might seem fancy, but trust me – if I can make them with two toddlers running around my feet, you can definitely master them too! They’re actually super easy beef and cheese chimichangas to make once you get the hang of the folding technique.
Why You’ll Love This Recipe ❤️
- 🔥 Crispy exterior with a soft, flavor-packed interior – the perfect texture contrast!
- 🥩 Uses simple ground beef that transforms into something extraordinary with the right spices
- 🧀 The cheese gets all melty and gooey – absolutely irresistible
- 👪 Family-friendly recipe that even picky eaters will devour
- 🔄 Versatile – can be fried traditionally, made into baked beef and cheese chimichangas, or prepared as air fryer beef and cheese chimichangas
- 🍽️ Make-ahead friendly for busy weeknights
- 🌮 Restaurant quality results without leaving your kitchen
- 💰 Budget-friendly meal that feels like a special treat
- 🥗 Customizable with your favorite toppings and sides
Ingredients for Beef and Cheese Chimichangas
Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
For the Beef Filling:
- Ground beef
- Onion
- Garlic
- Diced green chilies
- Taco seasoning
- Tomato sauce
- Beef broth
For Assembly:
- Large flour tortillas
- Shredded cheese (Mexican blend)
- Vegetable oil (for frying)
- Toothpicks
For Toppings:
- Sour cream
- Guacamole
- Pico de gallo
- Shredded lettuce
- Diced tomatoes
- Sliced black olives
- Fresh cilantro
Possible Substitutions
| Ingredient | Substitution Options |
|---|---|
| Ground beef | Ground turkey, chicken, or plant-based meat substitute |
| Flour tortillas | Low-carb tortillas for keto beef chimichangas |
| Mexican cheese blend | Cheddar, Monterey Jack, or dairy-free cheese |
| Vegetable oil | Avocado oil or olive oil spray (for baking or air frying) |
| Tomato sauce | Salsa or enchilada sauce |
| Beef broth | Chicken broth or vegetable broth |
| Taco seasoning | Your own blend of chili powder, cumin, garlic powder, and oregano |
Equipment Needed
| Equipment | Purpose | Recommendation |
|---|---|---|
| Large skillet | For cooking the beef filling | A 12-inch cast iron skillet works best |
| Dutch oven or deep fryer | For frying chimichangas | Must be deep enough for safe frying |
| OR Air fryer | For healthier cooking method | Any 5-6 quart model will work |
| OR Baking sheet | For baking chimichangas | Use with a wire rack for crispier results |
| Tongs | For flipping and handling hot chimichangas | Silicone-tipped tongs prevent tearing |
| Meat thermometer | To ensure beef is fully cooked | Digital for quick readings |
| Measuring cups and spoons | For accurate ingredient measurements | Standard set is fine |
| Paper towels | To drain excess oil | – |
| Toothpicks | To secure the wrapped chimichangas | – |
Step-by-Step Instructions for Perfect Beef and Cheese Chimichangas
- Prepare the beef filling: Heat a large skillet over medium heat. Add your ground beef and break it apart with a wooden spoon. Cook until it starts to brown, about 5 minutes. Add the diced onion and continue cooking until the onion becomes translucent and the beef is no longer pink, about 3-4 more minutes. The kitchen will start smelling amazing at this point! 🥩
PRO TIP: Don’t overcrowd your pan when browning the meat! If necessary, cook in batches for the best browning and flavor development.
- Season the filling: Drain any excess fat from the pan. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the taco seasoning, diced green chilies, tomato sauce, and beef broth. Reduce heat to low and simmer for about 10 minutes until the mixture thickens and the flavors meld together. The filling should be moist but not watery.
- Prepare for assembly: Set up your chimichanga assembly station with the beef filling, flour tortillas, and shredded cheese within easy reach. If you’re frying, heat about 2 inches of oil in a Dutch oven or deep fryer to 350°F. If using an air fryer or oven, preheat to 375°F.
PRO TIP: Warming your tortillas for 10-15 seconds in the microwave makes them more pliable and less likely to crack when folding!
- Assemble the chimichangas: Place a tortilla on a flat surface. Add about 1/2 cup of the beef mixture in the center of the tortilla, forming a rectangle shape (not a round mound). Sprinkle generously with shredded cheese. Fold the sides of the tortilla inward, then fold the bottom up over the filling. Roll tightly away from you to form a secure package. Secure with a toothpick if needed.
- Cook the chimichangas: For traditional frying, carefully place the chimichangas seam-side down in the hot oil and fry until golden brown, about 2-3 minutes per side. For baked beef and cheese chimichangas, place on a baking sheet, brush with oil, and bake for 20-25 minutes until crispy. For air fryer beef and cheese chimichangas, spray with oil and air fry for 8-10 minutes at 375°F.
- Drain and serve: For fried chimichangas, drain on paper towels briefly. Remove toothpicks before serving. Top with your favorite garnishes and enjoy while hot and crispy! 🌮✨
Pro Tips for Perfect Beef and Cheese Chimichangas
- 🧊 Don’t overfill the tortillas! This is probably the #1 mistake people make. About 1/2 cup of filling is perfect.
- 🌯 Make sure to roll the chimichangas tightly to prevent them from opening during cooking. The toothpicks are your friends!
- 🔥 If frying, maintain the oil temperature between 350-375°F. Too cool = greasy chimichangas. Too hot = burnt exterior with raw interior.
- 🧀 Use freshly shredded cheese instead of pre-shredded for better melting. Pre-shredded has anti-caking agents that affect meltability.
- 🌡️ If making keto beef chimichangas with low-carb tortillas, they may cook faster than regular flour tortillas, so watch them carefully!
- 💧 Let your beef filling cool slightly before assembly – this prevents the tortillas from getting soggy.
- 🥄 For the crispiest results, brush the entire surface with a little oil before baking or air frying.
- 🍳 When making beef bean and cheese chimichangas, drain and rinse canned beans thoroughly to prevent excess moisture.
Serving Suggestions and Storage Tips 🍽️
These beef and cheese chimichangas are a complete meal on their own, but they’re even better with some tasty sides! I love serving them with Mexican rice and refried beans for a restaurant-style experience. A simple side salad with cilantro-lime dressing adds freshness and balances the richness of the chimichangas.
For toppings, set up a little “chimichanga bar” with guacamole, sour cream, pico de gallo, and hot sauce so everyone can customize their own. This is especially fun for kids! 🌮
Storage Instructions:
- Refrigerator: Cooked chimichangas will keep in the fridge for 3-4 days in an airtight container. The tortilla will soften, but they’ll still taste delicious!
- Freezer: These freeze beautifully! Wrap each cooled chimichanga individually in foil, then place in a freezer bag. They’ll keep for up to 3 months.
- Reheating: For the crispiest results, reheat in the oven at 350°F for 15-20 minutes from refrigerated, or 25-30 minutes from frozen. Air fryer reheating (5 minutes at 350°F) works amazingly too! Microwaving will work in a pinch but will give you a softer tortilla.
Meal Prep Tip: You can prepare the beef filling up to 3 days ahead and store it in the refrigerator. This makes assembly super quick on busy weeknights! You can even assemble the chimichangas and freeze them uncooked, then fry, bake, or air fry them directly from frozen (adding a few extra minutes to the cooking time).
Nutritional Information
| Nutrient | Amount per Serving (1 Chimichanga) |
|---|---|
| Calories | 425 |
| Total Fat | 24g |
| Saturated Fat | 9g |
| Cholesterol | 65mg |
| Sodium | 780mg |
| Total Carbohydrates | 30g |
| Dietary Fiber | 2g |
| Sugars | 2g |
| Protein | 22g |
Values are approximate and may vary based on specific ingredients used.
These beef and cheese chimichangas are an excellent source of protein, which helps build and maintain muscle. If you’re watching your carbs, you can easily adapt this to make keto beef chimichangas by using low-carb tortillas. The calcium from the cheese supports bone health, while the beef provides iron and B vitamins essential for energy and brain function.
To make this meal healthier, consider using the baking or air fryer methods instead of traditional frying. You can also increase the nutritional value by adding vegetables like bell peppers or spinach to the filling!
Crispy Beef and Cheese Chimichangas
Equipment
- Large Skillet – For cooking the beef filling.
- Dutch Oven or Deep Fryer – For frying chimichangas.
- Air Fryer – For a healthier cooking method (optional).
- Baking Sheet – For baking chimichangas.
- Tongs – For flipping and handling hot chimichangas.
- Meat Thermometer – To ensure beef is fully cooked.
- Measuring Cups and Spoons – For accurate ingredient measurements.
- Paper Towels – To drain excess oil.
- Toothpicks – To secure the wrapped chimichangas.
Ingredients
For the Beef Filling:
- 1 lb Ground beef
- 1 Onion diced
- 3 cloves Garlic minced
- 1 can 4 oz Diced green chilies
- 1 packet Taco seasoning
- 1/2 cup Tomato sauce
- 1/2 cup Beef broth
For Assembly:
- 4 large Flour tortillas
- 2 cups Shredded cheese Mexican blend
- Vegetable oil for frying
For Toppings (optional):
- Sour cream
- Guacamole
- Pico de gallo
- Shredded lettuce
- Diced tomatoes
- Sliced black olives
- Fresh cilantro
Instructions
Prepare the Beef Filling:
- Heat a large skillet over medium heat. Add ground beef and cook until it starts to brown.
- Add diced onion and cook until the onion becomes translucent and the beef is no longer pink.
Season the Filling:
- Drain any excess fat. Stir in minced garlic and cook for 30 seconds.
- Add taco seasoning, diced green chilies, tomato sauce, and beef broth. Simmer for 10 minutes until thickened.
Set Up Assembly Station:
- Prepare a space for assembly with beef filling, tortillas, and shredded cheese.
- If frying, heat about 2 inches of oil in the Dutch oven or deep fryer to 350°F.
Assemble the Chimichangas:
- Place a tortilla on a flat surface. Add about 1/2 cup of the beef mixture and sprinkle with cheese.
- Fold the sides in and roll tightly, securing with a toothpick if needed.
Cook the Chimichangas:
- For frying: Place seam-side down in hot oil and fry until golden brown, about 2-3 minutes per side.
- For baking: Brush with oil and bake on a baking sheet for 20-25 minutes at 375°F.
- For air frying: Spray with oil and air fry at 375°F for 8-10 minutes.
Serve:
- Drain fried chimichangas on paper towels. Remove toothpicks before serving.
- Top with your favorite garnishes and enjoy!
Video
Notes
Leftover chimichangas can be stored in the fridge for up to 3-4 days or frozen for up to 3 months.
Reheat in the oven or air fryer for the best crisp texture.
More Mexican-Inspired Recipes You’ll Love 🌮
If you enjoyed these ground beef and cheese chimichangas, you’ll definitely want to try these other Mexican-inspired favorites from my kitchen! My Easy Enchilada Casserole uses similar ingredients but in a layered dish that’s perfect for feeding a crowd. For a lighter option, my Taco Stuffed Bell Peppers give you all the flavors without the tortilla. And don’t miss my Slow Cooker Carnitas – the leftovers make amazing chimichangas too!
These recipes all share the same bold, comforting flavors as our beef chimichangas with cream cheese, but with different preparations to keep your menu exciting! What’s your favorite Mexican-inspired dish? Let me know in the comments below! 💬
Essential Tools for Chimichanga Success
| Tool | Why You Need It | Price Range |
|---|---|---|
| Lodge Cast Iron Skillet | Perfect for cooking beef filling evenly | $25-35 |
| Cuisinart Deep Fryer | Makes frying safer and more consistent | $50-70 |
| Ninja Air Fryer | Healthier cooking method with less oil | $90-120 |
| OXO Good Grips Tongs | Essential for handling hot chimichangas | $12-15 |
| Thermapen Instant-Read Thermometer | Ensures beef is cooked to food-safe temperature | $80-100 |
Frequently Asked Questions About Beef and Cheese Chimichangas
What’s the difference between a chimichanga and a burrito?
A chimichanga is essentially a deep-fried burrito! While burritos are typically served soft, chimichangas have that distinctive crispy exterior from being fried. Nowadays, you can also find baked or air-fried versions that are healthier but still aim for that crispy texture. The fillings can be similar, but chimichangas are usually topped with additional sauces and garnishes after cooking.
Can I make beef and cheese chimichangas ahead of time?
Absolutely! You have several options for making beef and cheese chimichangas ahead of time. You can prepare just the filling up to 3 days ahead and refrigerate it, then assemble and cook when ready to serve. Or you can completely assemble the chimichangas (but don’t cook them), wrap individually in plastic wrap, and refrigerate for up to 24 hours. For longer storage, freeze the assembled but uncooked chimichangas for up to 3 months. When ready to cook, you can fry, bake, or air fry them directly from frozen – just add a few extra minutes to the cooking time!
How do I keep my chimichangas from getting soggy?
To prevent soggy beef and cheese chimichangas, make sure your filling isn’t too wet – drain any excess liquid from the beef mixture and let it cool slightly before assembly. Don’t overfill the tortillas, as this can cause leakage during cooking. If you’re frying, make sure your oil is hot enough (350-375°F) before adding the chimichangas. For baked versions, placing them on a wire rack over a baking sheet allows air to circulate all around. Also, wait to add any wet toppings like sour cream or guacamole until right before serving.
Can I make vegetarian chimichangas?
Yes! You can easily adapt this recipe to make vegetarian chimichangas. Instead of ground beef, use beans (black or pinto work great), vegetarian meat crumbles, or a mixture of sautéed vegetables like bell peppers, zucchini, corn, and onions. The seasoning remains the same, and you’ll still get that delicious crispy exterior with a flavorful filling. These vegetarian versions are just as satisfying as the beef and cheese chimichangas!
What’s the best way to reheat leftover chimichangas?
For the crispiest results when reheating leftover beef and cheese chimichangas, use an oven or air fryer. Preheat your oven to 350°F and place the chimichangas on a baking sheet for 10-15 minutes until heated through and crispy again. In an air fryer, 3-5 minutes at 350°F works perfectly. Microwaving is quick but will give you a softer texture. To improve microwave results, wrap the chimichanga in a paper towel and heat for 1-2 minutes, then finish in a hot skillet for a minute on each side to crisp up the exterior.
Let’s Make These Beef and Cheese Chimichangas Together! 👩🍳
I hope you’re as excited to try these crispy beef and cheese chimichangas as I am to share the recipe with you! This has been a family favorite in my house for years, and I just know your loved ones will go crazy for them too. The combination of seasoned ground beef, melty cheese, and that perfectly crispy exterior is simply unbeatable!
Whether you choose to fry them traditionally, make baked beef and cheese chimichangas, or try the air fryer beef and cheese chimichangas method, you’ll end up with a meal that tastes like it came from your favorite Mexican restaurant. The best part? You can customize them exactly how you like!
I’d absolutely love to see how your beef and cheese chimichangas turn out! Please snap a photo and share it in the comments below, or better yet, pin this recipe to your Pinterest boards so you can find it again easily. Just click the “Pin It” button below to save it! When you share on Pinterest, it helps other home cooks find this recipe too. 📌
Don’t forget to tag me on social media if you make these! Nothing makes me happier than seeing my recipes come to life in your kitchen. And if you come up with any amazing variations or serving ideas, please share those too – I’m always looking for new inspiration!
Happy cooking, friends! 👩🍳💕
0 Comments