Beef And Cheese Chimichangas Recipe

There's something undeniably satisfying about biting into a crispy, golden-brown chimichanga filled with savory beef and gooey melted cheese. The contrast between the crunchy tortilla shell and the rich, flavorful filling is pure comfort food bliss. Whether you're making these for a weeknight dinner or a casual gathering, they’re guaranteed to be a hit.

I first fell in love with chimichangas during a family road trip through the Southwest, where every roadside diner seemed to have their own version. After tweaking my own recipe over the years, I’ve landed on the perfect balance of spice, texture, and cheesiness. These homemade beef and cheese chimichangas come together easily and are just as good (if not better) than anything you'd find in a restaurant.

If you're looking for a meal that's crispy, cheesy, and packed with flavor, you’re in the right place. Let’s dive into why you’ll love this recipe!

Why You'll Love This Beef And Cheese Chimichangas Recipe

Get ready for a new favorite dinner that’s easy, indulgent, and absolutely delicious. These chimichangas check all the boxes when it comes to satisfying comfort food.

First, they’re incredibly easy to make. With just a handful of pantry staples and some shredded cheese, you can have restaurant-quality chimichangas on your table in under an hour.

They’re also budget-friendly. Ground beef, flour tortillas, and basic seasonings make this an affordable meal that can feed a crowd without breaking the bank.

The crispy texture is unbeatable. Whether you fry them traditionally or bake them for a lighter option, the crunch of the tortilla combined with the warm, cheesy filling is pure perfection.

And let’s not forget how versatile they are. You can customize the filling with different meats, cheeses, or even beans to suit your taste. Plus, they pair perfectly with salsa, sour cream, and guacamole for a complete meal.

Now that you’re excited to make them, let’s talk about the ingredients!

Ingredients Notes

The key to perfect chimichangas is using high-quality ingredients that complement each other beautifully.

Ground beef is the star of the filling. I recommend using an 80/20 blend—lean enough to avoid excessive grease but with just enough fat to keep the filling juicy and flavorful. You can also swap in shredded beef or chicken for a different take.

Cheese is what makes these chimichangas extra indulgent. A mix of shredded cheddar and Monterey Jack melts beautifully, giving you that irresistible gooey center. If you prefer a little heat, try pepper jack for an extra kick.

Flour tortillas are the best choice for chimichangas. Look for large (burrito-size) tortillas that are soft and pliable, making them easy to fold and seal without cracking. Smaller tortillas won’t hold as much filling, and corn tortillas won’t crisp up the same way.

Seasonings like garlic powder, cumin, chili powder, and smoked paprika give the beef a rich, bold flavor. A little salt and black pepper tie everything together, and if you love spice, a pinch of cayenne pepper adds extra heat.

If you're frying, you'll need vegetable or canola oil for that golden-brown crunch. If baking, a light brush of oil on the tortillas will help them crisp up beautifully in the oven.

Now that we have our ingredients, let’s move on to how to make these crispy, cheesy delights.

How To Make This Beef And Cheese Chimichangas Recipe

Making chimichangas at home is easier than you might think. The key is preparing the filling properly and folding the tortillas securely to keep everything inside while frying or baking.

Start by cooking the ground beef in a large skillet over medium heat. Break it up with a wooden spoon as it cooks, ensuring even browning. Once it's fully cooked, drain any excess grease and return the beef to the pan.

Add the seasonings—garlic powder, cumin, chili powder, smoked paprika, salt, and pepper—along with a splash of water to help the spices coat the meat evenly. Let the mixture simmer for a few minutes, stirring occasionally, until the flavors meld together beautifully.

Remove the beef from the heat and stir in the shredded cheese while the meat is still warm. This allows the cheese to melt slightly, helping it blend seamlessly into the filling. Set the mixture aside while you prepare the tortillas.

To assemble the chimichangas, lay a tortilla flat and place a generous scoop of the beef and cheese filling in the center. Fold in the sides, then roll it up tightly like a burrito, securing the edges so the filling doesn’t escape. Repeat with the remaining tortillas and filling.

For frying, heat about an inch of oil in a deep skillet over medium heat. Once the oil is hot, carefully place the chimichangas seam-side down and fry for 2-3 minutes per side until golden brown and crispy. Remove them with tongs and drain on a paper towel-lined plate.

For baking, preheat your oven to 400°F and place the chimichangas seam-side down on a greased baking sheet. Lightly brush the tops with oil and bake for 18-20 minutes, flipping halfway through, until crisp and golden brown.

Once they’re done, let them cool for a minute before serving. The crispy tortilla combined with the melty cheese and seasoned beef makes every bite irresistible!

Storage Options

Chimichangas store surprisingly well, making them perfect for meal prep.

For refrigeration, place leftovers in an airtight container and store them in the fridge for up to 3 days. To keep them crisp, reheat them in the oven at 350°F for about 10 minutes or in an air fryer for 5 minutes.

For freezing, let the chimichangas cool completely, then wrap each one individually in plastic wrap before placing them in a freezer-safe bag. They’ll stay fresh for up to 3 months. When ready to eat, bake from frozen at 375°F for about 25 minutes, or air fry at 350°F for 10-12 minutes.

If microwaving, be aware that the tortilla will lose its crispness. Instead, try heating them in a skillet over medium-low heat to revive the crunch.

Variations and Substitutions

This recipe is incredibly flexible, allowing for plenty of delicious variations.

For a shredded beef version, swap the ground beef for slow-cooked, shredded chuck roast seasoned with the same spices. This adds a richer, more tender texture to the filling.

If you prefer chicken, use cooked and shredded rotisserie chicken. Mix it with the cheese and seasonings for a quick and flavorful alternative.

For a vegetarian option, replace the beef with a mix of black beans, refried beans, and sautéed bell peppers. The creamy beans and tender veggies create a delicious, meatless filling.

To add extra heat, stir in chopped jalapeños or a dash of hot sauce to the beef mixture. You can also sprinkle crushed red pepper flakes into the cheese for a spicy kick.

If you love saucy chimichangas, drizzle them with queso dip or enchilada sauce before serving. This takes them to the next level of indulgence!

Now that you have all the tips and tricks, it's time to make these irresistible beef and cheese chimichangas. Whether fried or baked, they’re guaranteed to be a new favorite in your household. Enjoy!

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