Beef and Cheese Chimichangas

If you’re craving restaurant-quality Mexican food without leaving your kitchen, these Beef and Cheese Chimichangas will become your new obsession! Imagine golden, crispy tortillas stuffed with savory seasoned beef, melted cheese, and just the right amount of spice – all fried (or baked!) to perfection. This recipe delivers that perfect crunch with every bite while keeping the prep simple enough for weeknight dinners. Let’s make chimichanga magic happen!

Why You’ll Fall in Love With These Beef and Cheese Chimichangas

Here’s why this recipe deserves a permanent spot in your rotation:

• CRISPY PERFECTION: That irresistible golden-brown exterior gives way to a molten cheesy center
• BOLD FLAVORS: Seasoned beef, melty cheese, and authentic Mexican spices create a fiesta in your mouth
• VERSATILE: Easily adapt the filling to your taste (hello, chicken or bean variations!)
• CROWD-PLEASER: Perfect for game day, potlucks, or family taco night upgrades
• MEAL PREP FRIENDLY: Make ahead and freeze for quick future meals

Ingredients for Ultimate Beef and Cheese Chimichangas

For the Filling

• 1 lb ground beef (80/20 blend for best flavor)
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1 packet taco seasoning (or homemade blend)
• 1 cup refried beans
• 1 cup shredded Mexican cheese blend
• ½ cup enchilada sauce (red or green)
• 2 tbsp chopped cilantro
• 1 tsp cumin
• Salt and pepper to taste

For Assembly

• 6 large flour tortillas (burrito size)
• 2 cups shredded cheese for topping
• Oil for frying (vegetable or canola)

For Serving

• Guacamole
• Sour cream
• Pico de gallo
• Shredded lettuce
• Lime wedges

Step-by-Step Cooking Instructions

1. Prepare the Flavor-Packed Filling

• In a large skillet over medium heat, brown the ground beef with onions until fully cooked (about 5-7 minutes)
• Drain excess grease, then stir in garlic, taco seasoning, cumin, salt and pepper
• Add refried beans and enchilada sauce, mixing until fully incorporated
• Remove from heat and stir in 1 cup shredded cheese and cilantro

2. Master the Chimichanga Fold

• Warm tortillas slightly to make them pliable
• Spoon about ½ cup filling onto each tortilla slightly off-center
• Fold sides inward, then roll tightly from the bottom up (like a burrito)
• Secure with toothpicks if needed

3. Crispy Perfection: Frying Method

• Heat ½ inch oil in heavy skillet to 350°F
• Carefully place 2 chimichangas seam-side down
• Fry 2-3 minutes per side until golden brown
• Drain on paper towel-lined plate

4. Healthier Alternative: Baking Method

• Preheat oven to 400°F
• Brush chimichangas lightly with oil
• Bake 15-20 minutes, flipping halfway, until crispy
• Broil 1-2 minutes for extra crispiness

5. The Grand Finale

• Top with remaining shredded cheese while hot
• Serve with all your favorite Mexican toppings
• Garnish with cilantro and lime wedges

Pro Tips for Chimichanga Success

1. Tortilla Wisdom: Fresh, pliable tortillas prevent cracking – warm them slightly before filling
2. Fry Smart: Maintain oil temperature for even cooking without greasiness
3. Freezer-Friendly: Assemble uncooked chimichangas and freeze for up to 3 months
4. Filling Variations: Swap beef for shredded chicken, pork, or go vegetarian with black beans
5. Crisp Factor: For baked version, place on wire rack over baking sheet for maximum crunch

Why These Beat Restaurant Versions

These Beef and Cheese Chimichangas deliver everything you love about the restaurant version but with superior freshness and customizable heat levels. The combination of seasoned beef, melted cheese, and that signature crispy shell creates textural perfection. Plus, you control the quality of ingredients – no mystery meat here!

Frequently Asked Questions

Can I make these ahead of time?
Absolutely! Assemble up to a day in advance and refrigerate, or freeze uncooked chimichangas for 2-3 months.

What’s the best oil for frying?
Vegetable or canola oil works great with their high smoke points. For authentic flavor, try peanut oil.

How do I keep them from getting soggy?
Serve immediately after cooking, and don’t over-sauce before serving. Let guests add toppings themselves.

Can I use corn tortillas?
Flour tortillas work best as they’re more pliable, but you can use corn if you double them up and fry carefully.

Serving Suggestions

Turn these chimichangas into a complete fiesta with:

• Mexican Rice: The perfect side for soaking up flavors
• Charro Beans: Smoky, bacon-infused deliciousness
• Margaritas: Because why not?
• Churros: For the ultimate sweet finish