Go Back
–+ servings
Beef and Cheese Chimichangas

Beef and Cheese Chimichangas: Crispy Tex-Mex Comfort Food

Enjoy delicious Beef and Cheese Chimichangas, the ultimate crispy Tex-Mex comfort food perfect for busy nights and gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 chimichangas
Course: Dinner
Cuisine: Tex-Mex
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 pound Ground Beef Substitute with ground turkey or shredded chicken for a lighter option.
  • 1 small Onion Shallots or leeks can offer a milder taste.
  • 2 cloves Garlic You can use garlic powder as a quicker alternative.
  • 2 tablespoons Taco Seasoning Make your own blend with cumin, chili powder, paprika, and garlic powder.
  • ½ cup Salsa Use tomato sauce for a milder taste.
  • 1 cup Refried Beans Consider black beans for a vegetarian option.
  • 1 cup Shredded Cheddar Cheese Feel free to swap for Monterey Jack or a Mexican cheese blend.
For the Wrapping
  • 4 large Flour Tortillas (10-inch) Larger tortillas help prevent splitting.
For Cooking
  • ½ cup Vegetable Oil Canola oil or melted butter are great alternatives.

Equipment

  • Skillet
  • baking sheet
  • Frying pan

Method
 

Step-by-Step Instructions
  1. In a large skillet, heat a drizzle of oil over medium heat. Add ground beef and chopped onion, cooking until browned—about 5-7 minutes. Drain excess grease, then stir in minced garlic, taco seasoning, and salsa. Let simmer for 2-3 minutes.
  2. Warm tortillas in the microwave for 20-30 seconds. Spread refried beans on each tortilla, add beef mixture and shredded cheese. Fold sides in tightly, then roll from the bottom to the top.
  3. In a frying pan, heat vegetable oil over medium-high heat. Carefully place chimichangas seam-side down and fry for 2-3 minutes on each side until golden-brown. Remove and drain on paper towels.
  4. Preheat your oven to 400°F (200°C). Arrange chimichangas seam-side down on a greased baking sheet, brush with vegetable oil, and bake for 20-25 minutes until golden and crispy.
  5. Let chimichangas cool for a few minutes before serving. Enjoy with fresh salsa, guacamole, or sour cream.

Nutrition

Serving: 1chimichangaCalories: 350kcalCarbohydrates: 25gProtein: 22gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 500mgPotassium: 400mgFiber: 5gSugar: 2gVitamin A: 10IUVitamin C: 5mgCalcium: 15mgIron: 15mg

Notes

Warm tortillas before rolling to make them pliable. Store uncooked chimichangas in the freezer for up to 2 months, and reheat in the oven for best results.

Tried this recipe?

Let us know how it was!