Beef and Cheese Chimichangas

Recipe Details

These crispy beef and cheese chimichangas deliver restaurant-quality flavor with a perfectly golden exterior and melted cheese center. The combination of seasoned ground beef, gooey cheese, and crispy tortilla creates an irresistible texture contrast that makes this dish a family favorite. With simple ingredients and straightforward technique, these chimichangas are easier to make at home than you might expect.

Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Servings: 6 chimichangas
Difficulty: Medium

Ingredients

• 1 pound ground beef (80/20 blend)
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 packet (1 oz) taco seasoning
• 1/2 cup beef broth
• 1 can (4 oz) diced green chiles, drained
• 2 cups sharp cheddar cheese, shredded
• 1 cup Monterey Jack cheese, shredded
• 6 large flour tortillas (10-inch diameter)
• 2 tablespoons vegetable oil
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• Salt and black pepper to taste
• Vegetable oil for frying (about 2 cups)

For Serving:

• Sour cream
• Guacamole
• Salsa
• Shredded lettuce
• Diced tomatoes
• Fresh cilantro

Instructions

1. Prepare the beef filling. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add diced onion and cook for 3-4 minutes until softened and translucent. Add minced garlic and cook for another 30 seconds until fragrant.
2. Brown the ground beef. Add ground beef to the skillet, breaking it apart with a wooden spoon. Cook for 6-8 minutes until beef is completely browned and no pink remains. Drain excess fat, leaving about 1 tablespoon in the pan.
3. Season the mixture. Sprinkle taco seasoning, cumin, and smoked paprika over the beef. Stir in beef broth and diced green chiles. Simmer for 3-4 minutes until liquid reduces and mixture thickens slightly. Season with salt and pepper to taste. Remove from heat and let cool for 5 minutes.
4. Add the cheese. Stir both cheeses into the beef mixture until evenly distributed. The residual heat will begin melting the cheese slightly, creating better binding.
5. Warm the tortillas. Heat tortillas in a dry skillet for 30 seconds per side or microwave wrapped in damp paper towels for 45 seconds. This makes them more pliable and prevents cracking during assembly.
6. Assemble the chimichangas. Place about 3/4 cup of beef mixture in the center of each tortilla. Fold the bottom edge up over the filling, fold in the sides, then roll tightly from bottom to top. Secure with toothpicks if needed.
7. Heat the oil. In a heavy-bottomed pot or deep skillet, heat 2 inches of vegetable oil to 350°F. Use a candy thermometer to monitor temperature accurately.
8. Fry the chimichangas. Carefully lower 2-3 chimichangas seam-side down into the hot oil. Fry for 2-3 minutes per side until deep golden brown and crispy. The oil should bubble actively around the chimichangas.
9. Drain and serve. Remove chimichangas with a slotted spoon and drain on paper towels for 1 minute. Remove toothpicks and serve immediately while the cheese is still melted inside.

Tips for Success

Temperature control is crucial. Oil that’s too hot will brown the outside before heating the filling through, while oil that’s too cool will result in greasy, soggy chimichangas. Maintain 350°F throughout frying.

Don’t overfill the tortillas. Too much filling makes rolling difficult and increases the risk of bursting during frying. Three-quarters cup per chimichanga is the perfect amount for a 10-inch tortilla.

Seal the edges properly. Brush the tortilla edges lightly with water before folding to help create a better seal. This prevents filling from leaking out during frying.

Test the first one. Cut into your first chimichanga after a 2-minute rest to check that the filling is heated through. If the center is still cool, increase frying time by 30 seconds for remaining chimichangas.

Recipe Variations

Chicken and cheese chimichangas: Substitute 2 cups cooked, shredded chicken for the ground beef. Add 1 teaspoon dried oregano for extra flavor.

Bean and cheese version: Replace beef with 2 cans (15 oz each) refried beans mixed with 1 packet taco seasoning. This creates a vegetarian option that’s equally satisfying.

Spicy kick: Add 1-2 minced jalapeños to the beef mixture and include pepper jack cheese in the cheese blend for extra heat.

Baked option: Brush assembled chimichangas with melted butter and bake at 425°F for 15-20 minutes, turning once halfway through, until golden brown.

Storage Instructions

Refrigerator storage: Cooked chimichangas can be stored in the refrigerator for up to 3 days. Wrap individually in aluminum foil to maintain moisture.

Freezing: Assembled but unfried chimichangas freeze well for up to 3 months. Wrap tightly in plastic wrap, then aluminum foil. Fry directly from frozen, adding 1-2 minutes to cooking time.

Reheating: Reheat leftover chimichangas in a 375°F oven for 10-12 minutes to restore crispiness. Avoid microwaving, which makes the exterior soggy.

Make-ahead tip: Prepare the beef filling up to 2 days in advance and store refrigerated. This actually improves the flavors as they meld together.

Nutritional Highlights

Each beef and cheese chimichanga provides approximately 485 calories with 28 grams of protein from the beef and cheese combination. The dish offers significant amounts of calcium from the cheese and iron from the beef, making it a satisfying and nutritionally dense meal when paired with fresh vegetables.

Serving Suggestions

Serve these golden beef and cheese chimichangas on a platter with small bowls of sour cream, fresh guacamole, and your favorite salsa for dipping. A simple side of Mexican rice and refried beans completes the meal perfectly. For a lighter option, serve over a bed of crisp lettuce with diced tomatoes and a squeeze of fresh lime juice.

The contrast between the crispy exterior and melted cheese interior makes these chimichangas irresistible. Whether you’re feeding a hungry family or entertaining guests, this recipe delivers consistent, restaurant-quality results that will have everyone asking for seconds.