Beef And Cheese Chimichangas Recipe

There’s nothing better than biting into a crispy, golden-brown chimichanga stuffed with savory beef and gooey melted cheese. The satisfying crunch of the fried tortilla combined with the rich, flavorful filling makes this dish a favorite for Tex-Mex lovers everywhere.

I first made these chimichangas on a whim, trying to recreate a restaurant favorite at home. To my surprise, they turned out even better! Now, they’re a go-to whenever I need a quick, crowd-pleasing meal that’s both comforting and delicious.

Why You’ll Love This Beef and Cheese Chimichangas Recipe

Get ready to add this recipe to your regular rotation. These beef and cheese chimichangas are packed with flavor, easy to make, and perfect for any occasion.

First, they’re incredibly crispy on the outside while staying irresistibly cheesy and tender inside. Thanks to frying (or air frying, if you prefer), each bite delivers the perfect crunch.

They also come together quickly. With just a handful of pantry staples and about 30 minutes, you’ll have a Tex-Mex feast ready to serve.

This recipe is also highly customizable. You can tweak the spice level, swap out ingredients, or even make them vegetarian by using beans and veggies instead of beef.

And let’s not forget the leftovers! Chimichangas reheat beautifully, making them perfect for meal prep or a next-day lunch that still tastes amazing.

Ingredients Notes

The key to making the best chimichangas is using high-quality, flavorful ingredients. Each one plays an important role in creating that perfect balance of taste and texture.

Ground beef is the heart of the filling. I recommend using an 80/20 blend for a good mix of flavor and tenderness without being overly greasy. If you prefer a leaner option, ground turkey or chicken works well too.

Shredded cheese is what makes these chimichangas extra indulgent. A combination of cheddar and Monterey Jack gives the perfect balance of sharpness and meltiness, but feel free to experiment with your favorites.

Flour tortillas hold everything together and crisp up beautifully when fried. Stick to medium or large tortillas to ensure enough space for a hearty filling without breaking.

Onion and garlic add depth to the beef mixture. Sautéing them first brings out their natural sweetness, which enhances the overall flavor.

Taco seasoning keeps things simple but packed with Tex-Mex goodness. If you like more heat, add a dash of cayenne or chopped jalapeños to spice things up.

If you plan to deep-fry, you’ll need a neutral oil like vegetable or canola oil to achieve that signature crispiness. For a lighter option, an air fryer or baking in the oven will still yield great results.

How To Make Beef and Cheese Chimichangas

Making homemade chimichangas is easier than you think! Here’s how to get that perfect balance of crunchy, cheesy goodness.

Start by preparing the beef filling. In a large skillet over medium heat, cook the ground beef until browned, breaking it apart as it cooks. Drain excess grease, then add the diced onion and minced garlic. Let everything cook together until the onions turn soft and fragrant.

Next, season the mixture. Sprinkle in taco seasoning along with a splash of water or beef broth to help it coat the meat evenly. Stir well and let it simmer for a couple of minutes until the flavors meld together. Remove from heat and let it cool slightly.

Now, assemble the chimichangas. Lay out a flour tortilla and spoon some of the beef mixture into the center. Top with shredded cheese, then fold in the sides before rolling it up tightly like a burrito. Repeat with the remaining tortillas.

For frying, heat about an inch of oil in a deep skillet until it reaches 350°F. Carefully place each chimichanga seam-side down in the hot oil and fry until golden brown, turning occasionally for even crispiness. This usually takes about 2-3 minutes per side.

If using an air fryer, brush the chimichangas lightly with oil and cook at 375°F for about 8-10 minutes, flipping halfway through, until crispy and golden.

Once done, drain on paper towels and serve immediately with your favorite toppings like sour cream, salsa, or guacamole.

Storage Options

If you have leftovers, chimichangas store well and taste just as good the next day!

For refrigeration, let them cool completely before placing them in an airtight container. They’ll stay fresh for up to 3 days. To reheat, pop them in the oven at 350°F for about 10 minutes or until crispy again.

For freezing, wrap each chimichanga individually in foil or plastic wrap, then store them in a freezer-safe bag. They’ll keep for up to 3 months. When ready to eat, bake straight from frozen at 375°F for about 20-25 minutes.

Avoid microwaving if possible, as it can make the tortilla soggy instead of crispy. If in a rush, use an air fryer to bring back the crunch in minutes.

Variations and Substitutions

One of the best things about chimichangas is how adaptable they are! You can easily switch up the ingredients to match your preferences or dietary needs.

For a spicier version, add diced jalapeños or a splash of hot sauce to the beef mixture. Pepper Jack cheese also adds a nice kick.

To make it vegetarian, replace the beef with refried beans, black beans, or sautéed mushrooms and peppers. Adding corn and extra spices will keep it flavorful and hearty.

Want to go low-carb? Swap out the flour tortillas for low-carb tortillas or even lettuce wraps if you prefer a lighter alternative.

If you’re in the mood for chicken chimichangas, use shredded rotisserie chicken instead of beef. Toss it with taco seasoning and a little salsa for extra moisture and flavor.

No matter how you make them, chimichangas are a delicious way to enjoy a crispy, cheesy Tex-Mex meal at home. Try them once, and they’re sure to become a regular in your kitchen!

Print