Beef and Cheese Chimichangas

Posted on January 21, 2026

introduction

Indulge in the irresistible flavors of Beef and Cheese Chimichangas, a delightful Mexican-inspired dish that brings warmth and comfort to your dinner table. These crispy, golden pockets filled with seasoned beef and gooey cheese are sure to become a family favorite!

Why You’ll Love This Beef and Cheese Chimichangas:

Flavor-packed goodness: The combination of seasoned beef, melty cheese, and zesty salsa creates an explosion of flavor.
Quick and easy: Ready in just 30 minutes, perfect for busy weeknights.
Great for meal prep: Make a large batch and freeze them for a quick meal later.
Family-friendly: Kid-approved, these chimichangas are a hit with everyone at the table.
Versatile toppings: Personalize your chimichangas with your favorite toppings, from guacamole to sour cream.

Ingredients Needed:

Protein:
1 lb ground beef
1 small onion (finely diced)
Sauce:
½ cup salsa
Spices:
2 cloves garlic (minced)
1 packet (1 oz) taco seasoning (or homemade)
Beans:
1 cup refried beans
Cheese:
1 ½ cups shredded cheddar cheese (or Mexican blend)
Tortillas:
6 large flour tortillas (burrito-size)
Cooking Oil:
2 tbsp vegetable oil (for brushing/frying)

Step-by-Step Instructions:

Cook the beef filling:

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. Stir in garlic, taco seasoning, and salsa. Simmer for 3–4 minutes until well combined.

Assemble the chimichangas:

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.
Fold in the sides and roll up tightly like a burrito.

Cook the chimichangas:

Oven method (healthier): 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.
Skillet method (crispier): 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.

Serve:

Remove from heat and let rest for 2 minutes before serving.
Add toppings such as sour cream, guacamole, lettuce, or salsa if desired.

Serving Suggestions for Beef and Cheese Chimichangas

Pair these delicious chimichangas with a side of Mexican rice, refried beans, or a fresh salad. They also go wonderfully with homemade guacamole or pico de gallo for an extra burst of flavor.

Tips for Success with Beef and Cheese Chimichangas

Don’t overfill: Avoid overfilling the tortillas to prevent leaks while cooking.
Seal tightly: Ensure that the chimichangas are sealed well to keep the filling intact during cooking.
Crispiness tip: For extra crispy results, double fry the chimichangas in a skillet.
Customize the filling: Feel free to add other ingredients like bell peppers or corn for more texture and flavor.
Storage: Cooked chimichangas can be stored in the fridge for up to 3 days or frozen for longer storage.

Variations

Chicken chimichangas: Substitute ground beef with shredded cooked chicken for a lighter option.
Vegetarian: Use black beans, crumbled tofu, or additional vegetables instead of meat for a delicious plant-based twist.

FAQs

Can I bake chimichangas instead of frying them?

Yes! Baking is a healthier option. Simply brush them with oil and bake at 400°F for a crispy finish.

What kind of cheese can I use in chimichangas?

Cheddar and Mexican blend are popular choices, but feel free to use Monterey Jack or Pepper Jack for added spice.

How can I store leftover chimichangas?

Store them in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.