If you are craving a crowd-pleasing Mexican-inspired treat that bursts with flavor, you have to try this Beef and Cheese Chimichangas Recipe. Crispy, golden fried tortillas stuffed generously with a savory ground beef and refried bean mixture, then smothered in a rich, spicy tomato sauce and topped with melted cheese—each bite feels like a celebration. This recipe is not just about satisfying hunger; it’s about bringing a hearty, comforting meal to your table that is perfect for family dinners or sharing with friends on any occasion.
Ingredients You’ll Need
Gathering the right ingredients for this Beef and Cheese Chimichangas Recipe is simple, but each one plays a vital role in delivering the perfect texture, flavor, and balance. From the rich ground beef to the creamy refried beans and the spicy kick of jalapenos, every element works together beautifully.
- 1 ½ lbs. Ground beef: The hearty, protein-packed base giving the filling its robust flavor and satisfying bite.
- 1 Can refried beans: Adds creaminess and helps bind the filling while introducing a smooth texture.
- ½ Medium onion, chopped: Provides a subtle sweetness and aromatic freshness when sautéed.
- 2 tsp. Minced garlic: Lends deep, savory notes that lift all the other spices.
- 2 tsp. Chili powder: Adds warmth and a mild smoky heat that defines the dish’s classic profile.
- 1 tsp. Cumin: Offers an earthy, slightly nutty undertone essential in Mexican cuisine.
- ½ tsp. Oregano: Brings a herbal brightness to round out the spices.
- 10 10-inch flour tortillas: The crispy, golden shell that wraps up all that delicious filling perfectly.
- 24 oz. Tomato sauce: The base of the tangy and rich sauce poured atop the chimichangas.
- 4 oz. Diced green chilis in a can: Adds a mild heat and vibrant flavor for a taste pop.
- 4 oz. Chopped jalapenos in a can: Delivers a sharper kick to those who love a bit more spice.
- 1 ½ C. Shredded taco blend cheese: Melts gloriously over the chimichangas, adding gooey goodness.
- Salt and pepper to taste: Essential seasonings to enhance every ingredient in the filling and sauce.
- Oil for frying: Provides that irresistibly crispy texture on the outside.
How to Make Beef and Cheese Chimichangas Recipe
Step 1: Brown the Ground Beef
Start by heating a skillet over medium-high heat and adding your ground beef. Cook it until it’s evenly browned and no longer pink, making sure to break it up as it cooks. Once browned, drain off any excess liquid to keep the filling from being too greasy.
Step 2: Build the Flavorful Filling
To the browned beef, add the refried beans, chopped onion, minced garlic, chili powder, cumin, oregano, and salt and pepper to taste. Pour in half a cup of the tomato sauce and stir everything together. Let this mixture simmer gently for about five minutes, allowing the ingredients to meld into a rich, flavorful filling.
Step 3: Warm the Tortillas
While the filling simmers, warm the tortillas in the microwave until they are soft and pliable. This warming step is crucial so your tortillas won’t crack when you roll up your chimichangas.
Step 4: Prepare the Oil for Frying
In a deep-sided skillet, pour about an inch of oil and heat it over medium-high heat. You want the oil hot enough to crisp the tortillas quickly but not so hot that they brown too fast without cooking through properly.
Step 5: Assemble the Chimichangas
Spoon an even amount of the beef and bean filling down the center of each tortilla. Fold one end over the filling, tuck in the edges, and then roll it tightly into a packet. To prevent it from unraveling, secure the fold with a toothpick.
Step 6: Fry Until Golden and Crispy
Carefully place the rolled chimichangas seam-side down into the hot oil. Fry them until both sides are beautifully browned and crispy. This usually takes just a few minutes per side, so keep an eye on the color to avoid burning.
Step 7: Drain Excess Oil
Once fried, transfer your chimichangas to a paper towel-lined tray to absorb any extra oil. This step ensures your chimichangas stay deliciously crispy without being greasy.
Step 8: Prepare the Sauce
In a saucepan, combine the remaining tomato sauce with the diced green chilis and chopped jalapenos. Heat gently over medium heat until warm, adjusting salt and pepper to taste. This spicy, tangy sauce will beautifully complement the crispy chimichangas.
Step 9: Serve and Enjoy
Plate your chimichangas, ladle on the hot sauce, and generously sprinkle shredded taco blend cheese over the top. The cheese will melt deliciously from the sauce’s warmth, creating a perfectly indulgent finish.
How to Serve Beef and Cheese Chimichangas Recipe
Garnishes
Garnishing your chimichangas can be as simple or as creative as you like. Fresh cilantro adds a pop of green and freshness, while a dollop of sour cream or guacamole brings cool creaminess that balances the spicy heat. Sliced radishes or diced tomatoes also offer delightful texture and color.
Side Dishes
To round out your meal, consider serving your chimichangas with Mexican rice or refried beans. A crisp salad with lime vinaigrette can freshen the palate, or for a heartier option, charro beans or corn on the cob with a squeeze of lime are fantastic accompaniments.
Creative Ways to Present
Presentation takes this Beef and Cheese Chimichangas Recipe from everyday to special. Try stacking chimichangas on a platter and drizzling the sauce artistically with a sprinkle of cheese and fresh herbs. Or create individual servings in small cast-iron skillets for a rustic, charming look that will wow your guests.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store your chimichangas in an airtight container in the refrigerator. They will keep well for up to three days, making them a convenient option for quick meals later in the week.
Freezing
You can freeze uncooked assembled chimichangas by wrapping each tightly in plastic wrap and placing them in a freezer-safe bag or container. They’ll maintain their best quality for about 1 to 2 months, perfect for meal prepping or batch cooking.
Reheating
To reheat, it’s best to use an oven or air fryer to preserve the crispy exterior. Warm at 350°F for 10-15 minutes until heated through and crispy. Avoid microwaving as it can make the tortillas soggy and lose that signature crunch.
FAQs
Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey is a leaner option and will still work beautifully in this Beef and Cheese Chimichangas Recipe. Just be sure to watch the cooking time as turkey tends to cook a bit faster.
What can I do if I don’t want to deep fry the chimichangas?
If frying is not an option, you can bake the chimichangas in a preheated oven at 400°F for about 20-25 minutes, turning halfway through to get an even, crispy finish.
How spicy is this recipe? Can I adjust the heat?
The chili powder, jalapenos, and green chilis give this dish a pleasant kick, but you can easily adjust the heat by reducing or omitting the jalapenos or choosing mild diced chilis instead.
Can I prepare the filling in advance?
Yes! The filling can be made up to two days ahead and refrigerated. This allows the flavors to deepen over time, making your chimichangas even more delicious.
What type of cheese works best for this recipe?
The shredded taco blend cheese is perfect for melting and flavor, but you can also use cheddar, Monterey Jack, or a Mexican cheese blend depending on your preference.
Final Thoughts
This Beef and Cheese Chimichangas Recipe holds a special place in my heart because it combines bold flavors with satisfying textures in the most delightful way. It’s a recipe that’s fun to make and even more fun to eat, perfect for sharing with loved ones any day of the week. Once you try it, I’m confident these chimichangas will become a trusted favorite in your meal rotation too!
Print
Beef and Cheese Chimichangas Recipe
- Total Time: 35 minutes
- Yield: 10 servings 1x
Description
These Beef and Cheese Chimichangas are crispy, deep-fried flour tortillas stuffed with a savory blend of ground beef, refried beans, and flavorful spices. Topped with a spicy tomato and pepper sauce and melted shredded cheese, this classic Mexican-inspired dish makes for a satisfying meal perfect for family dinners or gatherings.
Ingredients
Filling
- 1 ½ lbs. ground beef
- 1 can refried beans
- ½ medium onion, chopped
- 2 tsp. minced garlic
- 2 tsp. chili powder
- 1 tsp. cumin
- ½ tsp. oregano
- Salt and pepper to taste
Assembly
- 10 10-inch flour tortillas
- Oil for frying (enough for about 1 inch deep in skillet)
Sauce and Garnish
- 24 oz. tomato sauce
- 4 oz. diced green chilis (canned)
- 4 oz. chopped jalapenos (canned)
- 1 ½ cups shredded taco blend cheese
Instructions
- Cook the ground beef: Place the ground beef in a skillet over medium-high heat on the stovetop. Brown the meat thoroughly until no pink remains, then drain any excess liquid to avoid soggy filling.
- Combine filling ingredients: Add the refried beans, chopped onion, minced garlic, ½ cup of tomato sauce, chili powder, oregano, cumin, salt, and pepper to the skillet with the browned beef. Cook over medium heat for about 5 minutes, stirring well to fully combine all flavors.
- Warm the tortillas: Heat the flour tortillas in the microwave until they are warm and pliable, making them easier to fold without cracking.
- Heat the oil: Pour about an inch of oil into a deep-sided skillet and heat it over medium-high on the stove until shimmering and hot enough for frying.
- Assemble the chimichangas: Spoon an even amount of the beef and bean filling onto the center of each tortilla. Fold one end over the filling, tuck in the sides, then roll tightly to form a closed packet. Secure each with a toothpick to prevent unwrapping while frying.
- Fry until crisp: Carefully place the rolled chimichangas into the hot oil. Fry them until golden brown and crispy on all sides, turning as needed. This will take a few minutes per batch. Keep a close eye to avoid burning.
- Drain excess oil: Remove the chimichangas from the oil and place them on a paper towel-lined tray to absorb excess grease and keep them crispy.
- Prepare the sauce: In a saucepan over medium heat, combine the remaining tomato sauce, diced green chilis, and chopped jalapenos. Warm the sauce until heated through. Taste and adjust seasoning with salt and pepper if needed.
- Serve: Ladle the warm sauce over the fried chimichangas, then sprinkle shredded taco cheese on top. Serve immediately while hot and enjoy!
Notes
- Use caution when frying to avoid oil splatters; do not overcrowd the skillet.
- For a milder version, reduce or omit jalapenos and chili powder.
- Removing the toothpicks before eating is recommended for safety.
- Leftover chimichangas can be reheated in an oven to maintain crispiness rather than microwaving.
- Serve with sour cream, guacamole, or salsa for added flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
