Description
This Beef and Cheese Chimichangas recipe offers a crispy, golden Tex-Mex delight filled with seasoned ground beef, refried beans, and melty shredded cheddar cheese. You can enjoy them fried for an indulgent crunch or baked for a lighter version, making it a versatile crowd-pleaser perfect for family dinners or make-ahead meals.
Ingredients
Scale
Filling
- 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
Assembly
- 6 large flour tortillas (burrito-size, about 10-inch)
Cooking
- 2 tablespoons vegetable oil (for brushing or frying)
Instructions
- Cook the beef filling: In a large skillet over medium heat, cook the ground beef with diced onion until the beef is browned and the onion is tender. Drain any excess grease. Stir in minced garlic, taco seasoning, and salsa. Allow to simmer for 3–4 minutes until flavors blend and the mixture thickens slightly.
- Assemble the chimichangas: Warm the flour tortillas slightly to increase flexibility. Spread a spoonful of refried beans down the center of each tortilla. Top with a generous scoop of the beef mixture, then sprinkle evenly with shredded cheese. Fold in the sides of the tortilla, then roll tightly from one edge to form a burrito shape, ensuring the seam is secure to prevent opening during cooking.
- Cook the chimichangas: Choose your cooking method:
– Oven Method (Healthier): Preheat the oven to 400°F (200°C). Place the chimichangas seam-side down on a greased baking sheet. Brush the tops lightly with vegetable oil. Bake for 18–20 minutes, flipping once halfway through, until the tortillas are golden and crispy.
– Skillet Method (Crispier): Heat 2–3 tablespoons of vegetable oil in a skillet over medium heat. Place the chimichangas seam-side down in the hot oil, frying for 2–3 minutes per side until the exterior is golden brown and crisp. Drain on paper towels to remove excess oil. - Serve: Let the chimichangas rest for 2 minutes after cooking. Serve topped with sour cream, guacamole, shredded lettuce, salsa, or pico de gallo for a complete Tex-Mex experience.
Notes
- Use large 10-inch flour tortillas warmed for easier rolling and to prevent cracking.
- Drain excess grease after browning beef to prevent soggy filling.
- Secure the rolled chimichangas with a toothpick if necessary to keep them closed while cooking.
- You can assemble and refrigerate chimichangas for up to 2 days or freeze uncooked for up to 2 months.
- Reheat leftovers in an oven or air fryer for best crispiness; avoid microwaving to prevent soggy tortillas.
- For a healthier option, bake instead of fry and consider whole wheat tortillas and reduced-fat cheese.
- Variations include adding jalapeños for heat, substituting beef with shredded chicken or pork, or making vegetarian versions with sautéed veggies and beans.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Tex-Mex
Keywords: Beef chimichangas, Tex-Mex, fried chimichangas, baked chimichangas, ground beef recipe, crispy tortillas, cheese chimichangas
