Beef and Cheese Chimichangas
I still remember the first time I wrapped a sizzling, cheesy filling into a flour tortilla and the edges crisped to golden perfection — that satisfying crunch paired with melty cheddar is comfort food at its best. These beef and cheese chimichangas are ideal for busy weeknights, casual dinner parties, or game-day feasts because they’re fast to make, easy to customize, and wildly crowd-pleasing. If you like hearty, beef-forward meals, you might also enjoy this rich creamy beef pasta as another comforting option.
Why you’ll love this dish
These chimichangas hit a sweet spot: meaty, cheesy, and crisp without a lot of fuss. They’re budget-friendly, scale easily for a crowd, and kids usually gobble them up. You can bake them for a lighter version or pan-fry for restaurant-style crunch. Make a tray of these for a weeknight supper, a potluck, or a relaxed Sunday meal.
“Simple to pull together with pantry staples and always disappears fast — the perfect easy dinner.”
I also appreciate how forgiving the recipe is. Swap the cheese, swap the salsa, or bulk up the filling with beans or veggies and still get great results. If you want a quick, protein-packed weeknight rotation try pairing chimichangas with other easy beef dishes like a quick beef and broccoli stir-fry on rotation.
How this recipe comes together
Start by browning the beef and softening the onion. Season the meat, add salsa for moisture and flavor, then assemble the chimichangas with refried beans and cheese. Finish them in the oven for a healthier crisp or pan-fry for a deeper color and crunch. Rest briefly, then top and serve. Total hands-on time is short; most of the work is quick cooking and simple assembly.
What you’ll need
- 1 lb ground beef
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 packet (1 oz) taco seasoning (or 1 tbsp homemade mix)
- ½ cup salsa (choose mild, medium, or hot to taste)
- 1 cup refried beans
- 1 ½ cups shredded cheddar cheese or Mexican blend
- 6 large flour tortillas (burrito-size)
- 2 tbsp vegetable oil (for brushing or shallow frying)
Notes and substitutions:
- For leaner meat, use 93/7 ground beef and drain carefully.
- Swap ground turkey or shredded rotisserie chicken if you prefer poultry.
- Mix in drained black beans or corn for extra texture.
- Serve a simple sweet finish like blueberry and lemon zest cottage cheese bites for dessert to round the meal.
Step-by-step instructions
- Prepare the beef filling. Heat a large skillet over medium. Add the ground beef and diced onion. Cook, breaking the meat up with a spoon, until the beef is browned and the onion is tender, about 6–8 minutes.
- Drain excess grease. Return the skillet to the heat. Stir in the minced garlic, taco seasoning, and salsa. Simmer for 3–4 minutes until the mixture is well combined and slightly thickened. Taste and adjust seasoning. Remove from heat.
- Assemble the chimichangas. Lay a tortilla flat. Spread about 2 tablespoons of refried beans down the center. Top with a generous scoop (about ¼–1/3 cup) of the beef mixture. Sprinkle with a handful of shredded cheese. Fold the short sides in, then roll tightly from one end to the other so the seam is on the bottom. Repeat with remaining tortillas.
- Cook — oven method (healthier): Preheat the oven to 400°F (200°C). Place chimichangas seam-side down on a baking sheet lined with parchment. Brush each lightly with vegetable oil. Bake for 18–20 minutes, flipping once halfway through, until golden and crispy.
- Cook — skillet method (crispier): Pour 2–3 tablespoons of vegetable oil into a large skillet and heat over medium. Add chimichangas seam-side down. Cook 2–3 minutes per side, turning carefully, until all sides are deep golden and crisp. Transfer to a paper-towel-lined plate to drain briefly.
- Rest and serve. Let chimichangas rest 2 minutes before serving. Top with sour cream, guacamole, shredded lettuce, extra salsa, or chopped cilantro as desired.
Best ways to enjoy it
Plate one or two chimichangas with a colorful side. Try:
- A simple chopped salad (romaine, tomato, avocado) dressed with lime.
- Mexican-style rice or cilantro-lime rice for a fuller plate.
- Refried beans or black bean salad for extra protein and fiber.
- A creamy side like creamy chicken mac and cheese if you want a decadent pairing at a casual dinner party.
Garnish ideas: crumbled queso fresco, a squeeze of lime, pickled jalapeños, or a drizzle of chipotle mayo. For a party, cut chimichangas in half diagonally and serve with toothpicks and a trio of dips.
Storage and reheating tips
- Refrigerate: Store cooled chimichangas in an airtight container for up to 3–4 days. Reheat in a 375°F oven for 8–10 minutes to regain crispness.
- Freeze: Wrap individual chimichangas in foil or plastic wrap, then place in a freezer bag for up to 2 months. Reheat from frozen in a 375°F oven for 20–25 minutes, turning once.
- Reheating shortcuts: Use an air fryer at 360°F for 6–8 minutes (flipping halfway) for a fast crisp finish. Microwave will heat but soften the tortilla—finish in a skillet or toaster oven to re-crisp.
- Food safety: Cool fillings quickly and refrigerate within two hours. Reheat leftovers to an internal temperature of 165°F.
Helpful cooking tips
- Don’t overstuff: Overfilled tortillas will burst while cooking. Keep the filling to a central log about 3–4 inches wide.
- Seal the seam: Place chimichangas seam-side down while cooking to help them stay closed. For extra security, brush a little beaten egg along the edge before rolling.
- Even crisping: If baking, flip once to brown both sides evenly. If pan-frying, maintain medium heat so the outside crisps without burning before the inside heats through.
- Cheese distribution: Mix a little cheese into the beef filling for continuous melty pockets, then top with more cheese before rolling.
- Busy night shortcut: Use pre-cooked rotisserie chicken or taco-seasoned canned beef as a time saver without sacrificing flavor. Also, if you want a different beef dinner idea, check this quick Chinese beef and broccoli recipe for another weeknight option.
Recipe variations
- Green chile chimichangas: Use green enchilada sauce instead of salsa and add roasted green chiles to the filling.
- Vegetarian: Replace beef with cooked lentils, seasoned mushrooms, or a mix of black beans and corn.
- Breakfast chimichangas: Swap the beef for scrambled eggs, breakfast sausage, and pepper jack cheese.
- Saucy enchilada-style: After assembling, place chimichangas seam-side down in a baking dish, pour enchilada sauce over them, sprinkle with cheese, and bake until bubbly.
Common questions
Q: Can I make these ahead and bake later?
A: Yes. Assemble chimichangas and place them seam-side down on a baking sheet. Cover tightly and refrigerate for up to 24 hours. Brush with oil and bake just before serving. If frozen, bake from frozen, adding extra time.
Q: Are chimichangas the same as burritos?
A: Not exactly. A chimichanga is a burrito that’s typically deep-fried or oven-crisped until golden. The filling components are similar, but chimichangas are meant to be crisp and often served with toppings.
Q: What’s the best tortilla to use?
A: Large (burrito-size) flour tortillas hold fillings and crisp nicely. Corn tortillas are traditional for some Mexican dishes but are more likely to tear when rolled tightly with a heavy filling.
Q: How can I make these lower in fat?
A: Use lean ground beef or ground turkey, bake instead of frying, and use reduced-fat cheese. Serve with salsa and Greek yogurt instead of sour cream.
Q: Can I freeze leftovers after cooking?
A: Yes. Fully cooked chimichangas freeze well for up to 2 months. Reheat from frozen in the oven at 375°F until heated through, about 20–25 minutes.
Beef and Cheese Chimichangas
Ingredients
Method
- Heat a large skillet over medium. Add the ground beef and diced onion. Cook, breaking the meat up with a spoon, until the beef is browned and the onion is tender, about 6–8 minutes.
- Drain excess grease. Return the skillet to the heat. Stir in the minced garlic, taco seasoning, and salsa. Simmer for 3–4 minutes until the mixture is well combined and slightly thickened. Taste and adjust seasoning. Remove from heat.
- Lay a tortilla flat. Spread about 2 tablespoons of refried beans down the center. Top with a generous scoop (about ¼–1/3 cup) of the beef mixture. Sprinkle with a handful of shredded cheese. Fold the short sides in, then roll tightly from one end to the other so the seam is on the bottom. Repeat with remaining tortillas.
- Oven method (healthier): Preheat the oven to 400°F (200°C). Place chimichangas seam-side down on a baking sheet lined with parchment. Brush each lightly with vegetable oil. Bake for 18–20 minutes, flipping once halfway through, until golden and crispy.
- Skillet method (crispier): Pour 2–3 tablespoons of vegetable oil into a large skillet and heat over medium. Add chimichangas seam-side down. Cook 2–3 minutes per side, turning carefully, until all sides are deep golden and crisp. Transfer to a paper-towel-lined plate to drain briefly.
- Let chimichangas rest for 2 minutes before serving. Top with sour cream, guacamole, shredded lettuce, extra salsa, or chopped cilantro as desired.
