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Razzle Dazzle Life » Dinner

Beef and Cheese Chimichanga Recipe

This post was last updated on September 19, 2024 at 4:42 pm

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Take Me to the Recipe

Beef and cheese chimichangas are large tortillas filled with savory beef, beans, and cheese, then fried to a golden perfection. The perfect quick and easy dinner solution, and even great to make ahead and freeze.

While you are here, you gotta check out these Cheesy Bacon Loaded Breakfast Burritos. Also, be sure to drizzle them with some of this Creamy Jalapeno Salsa, or this amazing Chipotle Salsa.

cropped-Beef-and-Cheese-Chimichangas-3.jpg

After living in Texas for such a great period of my life, I was privy to some of the greatest Mexican and Tex-mex food that this nation has to offer! Having lived in so many different states in the USA, I can definitely stand behind that statement too.

Jump to:
  • What is a chimichanga?
  • What is the difference between a burrito and a chimichanga?
  • Check out the story below for recipe details:
  • Ideas for the filling:
  • How to make a vegetarian chimichanga:
  • How to store the chimichangas:
  • Making them in the oven or air fryer:
  • What to serve with the chimichangas:
  • 📖 Recipe
  • 💬 Comments

It is only right that I learned how to recreate some of my favorite dishes at home. These are up there with my top five favorite dishes.

What is a chimichanga?

A chimichanga is a large tortillas, stuffed with various proteins and starches, and deep fried until they are golden brown. You will usually find them in the "Tex-mex" style dishes versus traditional Mexican food dishes.

What is the difference between a burrito and a chimichanga?

In essence, both of these are made the same. Use a large tortilla, and roll different fillings inside of it. The biggest difference however, is that the chimichanga is fried! Even more, often times a burrito will be served wrapped in foil or parchment paper, and eaten by hand.

Since the chimichangas are deep fried, they are often served on a platter, and topped with various sauces or chilis. This makes it necessary to eat them with a fork and knife versus picking them up and eating them with your hands.

Check out the story below for recipe details:

Beef and Cheese Chimichangas

Ideas for the filling:

Most of the time you will find some sort of protein, and starch, along with a cheese of some sort. Protein ideas include ground beef (like this recipe calls for), shredded or diced chicken, fajita meat, or make it vegetarian by substituting all vegetables.

Add the beans to one end of tortilla
Next add the cooked taco meat (ground beef)
Top with a generous amount of cheese
Fold in the sides
Roll the end over the filling as tight as possible
Place them seam side down when cooking

How to make a vegetarian chimichanga:

There are so many options to make these "meatless." Instead of adding beef, you can simply add rice and beans. Pinto beans, black beans, or any other type of bean that you prefer. This Mexican Rice is also a super delicious addition.

Chop-up some bell peppers and onions, maybe even some mushrooms, and add them as a filling as well. Top the "meatless" mixture with some cheese, and roll them up as directed. Next, you can fry them until they are perfectly golden!

holding a chimichanga that is split in half to show the inside with cheese and beef

How to store the chimichangas:

If you are interested in making them ahead of time and freezing, follow the instructions all the way up until the deep frying part. Simply fill the tortillas, roll them, and instead of frying, wrap them with aluminum foil. Wrap them as tight as possible, label them, and place them in a freezer safe gallon bag.

When you are ready to them- remove as many as you desire from the freezer, and gently place them in oil that is preheated to 375 degrees. You can fry them from frozen, but be extra careful not to burn yourself with popping oil from the ice crystals.

Fry each side for seven to ten minutes, flip them over and fry an additional seven to ten minutes. Cooking times may vary based on the temperature of the oil. The most important thing is to make sure the inside is thoroughly heated.

pan frying chimichangas in cast iron skillet with oil

Making them in the oven or air fryer:

If you want to avoid deep frying the burritos, baking them is another option. Trust me when I say, frying them in oil does taste better! For a healthier option though, baking them is the way to go.

Follow all of the instructions up until the deep frying part. Instead of frying them, you should place them on a non-stick baking sheet, or in the air fryer, seam side down. Spray them with a canola oil spray (spray them liberally, and directly over the top).

Bake them on 350 degrees for ten minutes, flip them over, and bake an additional seven to ten minutes. Once the chimichangas are golden brown- remove them from the oven or air fryer.

Mexican Rice in a bowl

What to serve with the chimichangas:

If you want to keep it traditional (like dining out at a Mexican restaurant), serve them with a nice helping of rice and beans! Another great side or even topping, would be some homemade guacamole, or a quick and delicious pico de gallo.

📖 Recipe

Beef and Cheese Chimichanga Recipe

Beef and cheese chimichangas are made with large tortillas, and filled with savory beef, beans, and cheese, then fried to a golden perfection. The perfect quick and easy dinner solution, and even great to make ahead and freeze.
Print Recipe SaveSaved! Rate Recipe
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Course: dinner, Mexican Inspired
Cuisine: Mexican
Keyword: chimichanga, ground beef
Servings: 6 chimichangas
Calories: 419kcal
Author: Tamara J.

Ingredients

  • 6 large Flour tortillas
  • 1 pound Ground beef
  • 1 cup Water to add to cooked and seasoned beef
  • 2 cups Cheese shredded
  • 1 can Refried pinto beans
  • 2 cups Vegetable oil to fry chimichangas

Seasoning for ground beef

  • 1 tablespoon Chili powder
  • ½ tablespoon Seasoned salt
  • ½ tablespoon Ground cumin
  • 1 teaspoon Black pepper
  • 1 teaspoon Garlic salt or garlic powder
  • ½ teaspoon dried Oregano
  • ½-1 cup Water

Topping Ideas

  • Sour cream
  • Shredded lettuce
  • Salsa
  • Chopped tomatoes

Instructions

  • Brown the ground beef in a skillet over medium heat. The meat is fully cooked when there is no longer any pink visible. Use a strainer to drain any excess grease from the skillet.
  • Put the meat back into the skillet over medium heat. Add all of the seasonings, and water and mix it together thoroughly. Continue to simmer until the water is absorbed.
  • Heat the vegetable oil in a separate skillet over medium heat. While the oil is heating up, begin assembling the burritos.
  • Place about one tablespoon of beans on one side of the tortilla and smear it across, somewhat close to the edge. Next place one to two tablespoons of the meat mixture, then a sprinkle of cheese (a generous sprinkle)!
  • Begin to roll the tortilla up over the mixture, once half way rolled, fold in the sides towards the middle, then continue rolling all the way until it is closed. Roll as tight as possible so that the mixture does not ooze out.
  • Continue rolling until all of the burritos are made or you run out of mixture.
  • Place the burritos into the hot oil SEAM SIDE DOWN. Fry on each side for one to two minutes, or until they turn golden brown. Be sure to flip, and fry the sides of the burritos as well,
  • Remove from the oil and drain on a baking sheet or a bed of paper towels. Top with your favorite garnishes and salsas. Enjoy!

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Mission Burrito Flour Tortillas, Trans Fat Free, Authentic, Large Size, 8 Count
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StarPack Basics Silicone Kitchen Tongs (9-Inch & 12-Inch) - Stainless Steel with Non-Stick Silicone Tips, High Heat Resistant to 480°F, For Cooking, Serving, Grill, BBQ & Salad (Teal Blue)
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Sensarte 9.5/11-Inch Nonstick Frying Pan Skillet, Swiss Granite Coating Omelette Pan, Healthy Stone Cookware Chef's Pan, PFOA Free (9.5 Inch )
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Nutrition

Serving: 1 | Calories: 419kcal | Carbohydrates: 29g | Protein: 37g | Fat: 53g | Saturated Fat: 9g | Polyunsaturated Fat: 37g | Trans Fat: 3g | Cholesterol: 86mg | Sodium: 379mg | Fiber: 5g | Sugar: 1g
Did you make this recipe?Please leave a comment on the blog and tag me in your photo on Instagram or Facebook!

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Thanks for sharing!

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Comments

    4.58 from 7 votes (5 ratings without comment)

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    Recipe Rating




  1. Katie says

    February 06, 2024 at 11:49 pm

    Wow! This was delicious! I added premade queso on top. I will definitely be making this once a month.

    Reply
    • Tamara J. says

      February 07, 2024 at 4:59 am

      That sounds amazing! I'm happy you enjoyed it!

      Reply
  2. Rachel says

    April 26, 2023 at 12:57 pm

    5 stars
    Amazing

    Reply
  3. Brandi says

    April 16, 2023 at 9:07 pm

    can u cook these chimichangas in the airfryer

    Reply
    • Tamara J. says

      April 17, 2023 at 3:39 pm

      Yes you can. I spray mine with a cooking oil on each side so that they crisp up.

      Reply
  4. Erica Mcfadgon says

    January 07, 2023 at 11:39 pm

    Good recipe

    Reply
    • Tamara J. says

      January 08, 2023 at 2:03 am

      Thanks Erica!

      Reply
  5. Shanna Jones says

    August 11, 2021 at 5:53 pm

    Chimichangas are my absolute favorite way to Tex-Mex, and I loved your recipe! I could never get enough courage to make them at home, and now I can. I cannot wait to serve these to a larger crowd. My family devoured them.

    Reply
  6. Jazz says

    August 11, 2021 at 5:44 pm

    I had never attempted chimichangas before and your folding instructions were so helpful!

    Reply
  7. Jazz says

    August 11, 2021 at 5:43 pm

    5 stars
    I had never attempted chimichangas before and your folding instructions were so helpful!

    Reply
  8. Lilly says

    August 10, 2021 at 8:23 pm

    Okay, so these chimichangas are so good!! I've already eaten 4 by myself! They are so quick and easy to make! I can't get enough!

    Reply
  9. Chenée says

    August 10, 2021 at 1:30 am

    I love chimichangas but I never thought they could be so easy to make til I found this recipe!

    Reply
    • Jen says

      August 11, 2021 at 11:49 pm

      This savory chimichangas were delicious and had everyone drooooling! The combination of beef and cheese was perfect.

      Reply
  10. Britney Brown says

    August 09, 2021 at 3:20 pm

    This was my first time making chimichangas but it will not be my last because this recipe was SO good! I was also shocked at how easy they were to make, we loved this recipe so much!

    Reply
  11. Robin says

    August 09, 2021 at 4:45 am

    I grew up eating chimichangas but never knew I could make them in the oven. I have to watch my cholesterol intake, so your tip is a winner.

    Reply
  12. Crystal says

    August 07, 2021 at 7:16 pm

    This was such a simple and yummy recipe!!!! I froze a couple up to fry later as well.

    Reply
  13. ma says

    August 06, 2021 at 1:49 am

    We made and froze these a few weeks ago. The kiddos made them for lunch today and there were excellent! Thanks for sharing.

    Reply
    • Tamara J. says

      August 07, 2021 at 4:43 pm

      Awesome! So glad you enjoyed them!

      Reply
    • Kem says

      October 23, 2024 at 2:22 pm

      Do you freezE before or after cooking?

      Reply
      • Tamara J. says

        October 28, 2024 at 10:54 pm

        You should cook them first, let them cool down completely and then freeze them.

HEY, Y'ALL!

I'm Tamara! I'm a Southern girl who has cooking in her blood. A wife and busy mom of four awesome kids. I love sharing fun family ideas, money saving life hacks, and have a variety of fool-proof family-friendly recipes for the family on the go. Learn more about Tamara


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