Beef And Cheese Chimichangas Recipe

There's nothing quite like the crispy, golden-brown perfection of Beef and Cheese Chimichangas fresh out of the pan. The satisfying crunch gives way to a rich, savory filling of seasoned beef and gooey melted cheese, all wrapped up in a warm tortilla. It's a Tex-Mex favorite that’s both comforting and indulgent.

I first discovered this recipe during a trip to Arizona, where chimichangas are a beloved staple. After one bite, I knew I had to recreate them at home. Now, they’re a go-to dish in my kitchen—quick enough for busy weeknights, yet impressive enough for a weekend feast.

Why You'll Love This Beef and Cheese Chimichanga Recipe

Get ready to fall in love with this crispy, cheesy delight. These chimichangas check all the boxes for a crowd-pleasing meal.

First, they’re easy to make. While they may look restaurant-worthy, they come together in under 45 minutes with simple ingredients.

They're also budget-friendly. Ground beef, cheese, and tortillas are pantry staples, making this an affordable meal without sacrificing flavor.

One of the best things about these chimichangas is their versatility. You can switch up the filling with chicken, beans, or even shredded pork to suit your taste.

Lastly, they’re perfect for meal prep. Make a batch ahead of time, freeze them, and reheat for a quick, satisfying meal anytime.

Ingredients Notes

The magic of these Beef and Cheese Chimichangas lies in a handful of simple yet flavorful ingredients. Each one plays a key role in creating the ultimate crispy, cheesy bite.

Ground beef forms the base of the filling. I recommend using 80/20 beef for the best balance of flavor and juiciness. Leaner beef works too, but you may need to add a touch of oil to keep it from drying out.

Cheese is essential for that melty, indulgent texture. A combination of shredded cheddar and Monterey Jack delivers both sharpness and creaminess. Feel free to swap in pepper jack for a little heat.

Flour tortillas hold everything together. Use large burrito-sized tortillas so you have enough room to fold and seal them properly.

Seasonings like chili powder, cumin, garlic powder, and onion powder elevate the beef filling, giving it that signature Tex-Mex flavor.

Finally, for that golden, crispy finish, you'll need oil for frying. Vegetable or canola oil works best for even frying without overpowering the flavor.

How To Make This Beef and Cheese Chimichanga Recipe

Making these Beef and Cheese Chimichangas is easier than you think! Let’s walk through the steps to crispy, cheesy perfection.

Start by browning the ground beef in a large skillet over medium heat. Break it up with a spoon as it cooks, ensuring even browning. Once it's no longer pink, drain any excess grease to keep the filling from becoming too oily.

Next, season the beef by stirring in chili powder, cumin, garlic powder, and onion powder. Let the spices bloom for a minute or two, then add a splash of water or beef broth to keep everything moist. Simmer for 5 minutes, allowing the flavors to meld together.

Once the beef is seasoned, stir in the shredded cheese. The residual heat will help it melt into the beef mixture, creating a rich and creamy filling.

Now, it’s time to assemble the chimichangas. Lay out a tortilla, spoon some of the beef mixture into the center, and fold it like a burrito—bringing in the sides first, then rolling it tightly to seal.

Heat about ½ inch of oil in a large skillet over medium heat. Once the oil is shimmering, carefully place the chimichangas seam-side down in the pan. Fry for 2-3 minutes per side, or until they turn golden and crispy. Use tongs to flip them carefully.

Remove the chimichangas from the oil and drain on a paper towel-lined plate. Let them cool for a couple of minutes before serving.

Storage Options

These Beef and Cheese Chimichangas store beautifully, making them perfect for meal prep!

If you have leftovers, let them cool completely before storing them in an airtight container in the refrigerator. They’ll stay fresh for up to 4 days.

For longer storage, freeze them by wrapping each chimichanga in foil or plastic wrap, then placing them in a freezer-safe bag. They’ll keep for up to 3 months.

To reheat, pop them in a 350°F oven for 15 minutes or air-fry them for 5-7 minutes at 375°F to restore that crispy texture.

Variations and Substitutions

One of the best things about chimichangas is their versatility! Here are some tasty variations you can try:

Switch up the protein – Swap the ground beef for shredded chicken, pulled pork, or even seasoned black beans for a vegetarian option.

Add some spice – If you love heat, mix in chopped jalapeños or a dash of hot sauce into the beef filling.

Try different cheeses – Instead of cheddar and Monterey Jack, use queso fresco, Oaxaca cheese, or even a smoky gouda for a unique twist.

Bake instead of fry – For a lighter version, brush the assembled chimichangas with oil and bake at 400°F for 20 minutes, flipping halfway through.

However you make them, these chimichangas are sure to be a hit. Experiment with flavors, toppings, and sides to make them your own!

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