Name: Beef and Cheese Chimichangas Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Tex-Mex
Ingredients: 1 lb ground beef; 1 small onion, finely diced; 2 cloves garlic, minced; 1 packet (1 oz) taco seasoning (or homemade); ½ cup salsa; 1 cup refried beans; 1 ½ cups shredded cheddar cheese or Mexican blend cheese; 6 large flour tortillas (burrito-size, about 10-inch); 2 tablespoons vegetable oil (for brushing or frying)

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Introduction

This Beef and Cheese Chimichangas recipe is a crispy, golden delight filled with seasoned beef and melted cheese. Whether fried or baked, these Tex-Mex favorites are easy to make and perfect for a satisfying family meal.

Two thick, golden-brown burritos stacked on top of each other resting on a white marbled surface, each filled with layers of melted yellow and white cheese and well-cooked, crumbly ground beef with red sauce visible inside the soft tortilla. On top of the upper burrito is a dollop of smooth white sour cream topped with small bright red diced tomatoes and sprinkled with green chopped cilantro, while a mound of chunky green guacamole sits blurred in the background. The burrito tortillas have a slightly crispy, textured surface with some browned spots and herbs scattered around the wooden board. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb ground beef
1 small onion, finely diced
2 cloves garlic, minced
1 packet (1 oz) taco seasoning (or homemade)
½ cup salsa
1 cup refried beans
1½ cups shredded cheddar cheese or Mexican blend
6 large flour tortillas (burrito-size)
2 tablespoons vegetable oil (for brushing or frying)

Instructions

Step 1: In a large skillet over medium heat, cook ground beef and diced onion until the meat is browned and the onion is tender. Drain excess grease.
Step 2: Stir in garlic, taco seasoning, and salsa. Simmer for 3–4 minutes until well combined.
Step 3: Spread a spoonful of refried beans down the center of each tortilla. Top with a generous scoop of the beef mixture and a handful of shredded cheese.
Step 4: Fold in the sides and roll up tightly like a burrito.
Step 5: For the oven method: Preheat oven to 400°F (200°C). Place chimichangas seam-side down on a baking sheet. Brush lightly with vegetable oil and bake for 18–20 minutes, flipping once, until golden and crispy.
Step 6: For the skillet method: Heat 2–3 tablespoons of oil in a skillet over medium heat. Place chimichangas seam-side down and cook 2–3 minutes per side until golden and crisp.
Step 7: Remove from heat and let rest for 2 minutes before serving. Add toppings such as sour cream, guacamole, lettuce, or salsa if desired.

Tips & Variations

Use large (10-inch) tortillas warmed slightly to prevent splitting when rolling.
Substitute ground chicken, turkey, or pulled pork for beef, or try a vegetarian version with sautéed veggies and black beans.
Add diced jalapeños or use pepper jack cheese for a spicy kick.
For a healthier option, bake instead of frying and use lean protein with reduced-fat cheese.
Freeze assembled chimichangas individually on a baking sheet, then transfer to a freezer bag. Cook from frozen, adding extra cooking time.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain crispiness. For longer storage, freeze uncooked chimichangas for up to 2 months and cook directly from frozen, adding extra bake or fry time as needed.

How to Serve

A close-up view of two stacked rolled tortillas filled with three layers: the bottom layer is melted golden-yellow cheese flowing out, the middle layer is a rich, crumbled cooked ground beef with some tomato bits, and the top is the slightly crispy tortilla with a warm golden brown color. On top of the top tortilla, there is a dollop of white sour cream, fresh red diced tomatoes, and green chopped cilantro as garnish. In the blurred background, there is a scoop of green guacamole on a white marbled textured surface with some scattered cilantro leaves and tomato pieces around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these ahead of time?

Yes, you can assemble the chimichangas, wrap them tightly in plastic wrap or foil, and refrigerate for up to 2 days before cooking.

Can I freeze chimichangas?

Absolutely. Freeze the assembled but uncooked chimichangas individually on a baking sheet, then transfer to a freezer bag. Cook them straight from frozen, just add a few extra minutes to the cooking time.