These beef and cheese chimichangas are the crispy fried burritos that make Mexican night exciting. Seasoned ground beef and melted cheese wrapped in flour tortillas then fried until golden create this restaurant-quality meal. Takes about 35 minutes total. I make beef and cheese chimichangas whenever I need a beef and cheese chimichanga recipe that tastes authentic without deep fryer hassle or expensive ingredients.
Why You'll Love This Beef and Cheese Chimichangas Recipe
Real talk, this beef and cheese chimichangas recipe is one of the most satisfying dinners I've made and my family requests these more than regular tacos.
What Actually Works: This recipe browns seasoned ground beef with onions and spices, mixes in refried beans and shredded cheese, wraps the filling in large flour tortillas, then pan-fries in oil until golden and crispy on all sides. Simple ingredients, about 35 minutes from start to finish. Tastes like beef bean and cheese chimichanga from a Mexican restaurant but requires no deep fryer or complicated techniques.
The thing that changed everything: Understanding that you need to seal tightly and use enough oil for beef and cheese chimichangas. My first attempt I folded them loosely like regular burritos because I didn't think sealing mattered and used just a tablespoon of oil in the pan because I wanted them healthier. The filling burst out everywhere during frying and the tortillas stayed pale and soft instead of golden and crispy. Some spots burned while others stayed raw and doughy with greasy soggy texture nobody wanted.
Jump to:
- Why You'll Love This Beef and Cheese Chimichangas Recipe
- What You'll Need for Beef and Cheese Chimichangas
- How to Make Beef and Cheese Chimichangas
- Top Tip
- Ingredient Substitutions & Variations
- Storage and Reuse Instructions
- What to Serve With Beef and Cheese Chimichangas
- My Beef and Cheese Chimichangas Journey
- FAQ
- More Recipes You'll Love
- Beef and Cheese Chimichangas
- Related
- Pairing
What You'll Need for Beef and Cheese Chimichangas
Basic ingredients you probably already have. This is the easiest beef chimichanga recipe you'll make this month.
For the Beef Filling
- Ground beef
- Refried beans
- Onion, diced
- Garlic, minced
- Cumin
- Chili powder
- Paprika
- Salt and pepper
- Shredded cheddar cheese
- Shredded Monterey Jack cheese
For Assembly
- Large flour tortillas (burrito size)
- Vegetable oil for frying
- Toothpicks
For Serving
- Sour cream
- Guacamole
- Salsa
- Shredded lettuce
- Diced tomatoes
- Jalapeños
- Cilantro
Optional Add-Ins
- Green chiles
- Corn
- Black beans
- Hot sauce
- Cotija cheese
- Lime wedges
Exact measurements in the Recipe card.
How to Make Beef and Cheese Chimichangas
Let's get these beef and cheese chimichangas frying.
Prep your ingredients: Dice the onion, mince the garlic, shred your cheeses, and measure out your spices. Having everything ready makes the cooking process smoother and faster.
Cook the beef filling: Heat a large skillet over medium-high heat and add the ground beef, breaking it into small pieces with a wooden spoon. Cook for 5 to 6 minutes until no pink remains and the beef is fully browned. Add the diced onion and cook for 3 more minutes until soft and translucent.
Season the meat: Stir in the minced garlic, cumin, chili powder, paprika, salt, and pepper, cooking for 1 minute until fragrant. The spices for beef chimichanga should coat every piece of meat and smell toasted and aromatic.
Add beans and cheese: Mix in the refried beans and stir until combined and heated through, about 2 minutes. Remove from heat and stir in half the shredded cheddar and Monterey Jack cheese, mixing until melted. Let this filling cool for 5 minutes so it's easier to handle.
Warm the tortillas: Wrap the flour tortillas in damp paper towels and microwave for 30 seconds to make them pliable. This prevents them from cracking when you fold them for cheesy beef chimichangas recipe assembly.
Fill the tortillas: Place a large spoonful (about ½ cup) of the beef mixture in the center of each warmed tortilla. Sprinkle with a little more cheese on top of the filling. Don't overfill or they'll burst during frying.
Fold and seal: Fold the bottom of the tortilla up over the filling, then fold in both sides tightly, and roll up burrito-style to create a tight package. Secure the seam and ends with toothpicks so they don't open during frying. The tight seal for beef and cheese burritos style wrapping is essential for crispy results.
Heat the frying oil: Pour about ½ inch of vegetable oil into a large deep skillet and heat over medium heat until it reaches 350°F on a thermometer, or until a small piece of tortilla sizzles immediately when dropped in. The right temperature for beef chimichangas prevents greasy soggy results.
Fry the chimichangas: Carefully place 2 to 3 chimichangas seam-side down in the hot oil, being careful not to crowd the pan. Fry for 2 to 3 minutes per side until deep golden brown and crispy all over. Use tongs to turn them carefully. The frying for ground beef chimichangas should create an audible sizzle and lots of bubbles.
Drain and serve: Transfer fried chimichangas to a paper towel-lined plate to drain excess oil. Remove toothpicks carefully and let rest for 2 minutes. The resting time for crispy beef and cheese chimichangas allows the filling to set so it doesn't spill out when you cut them.
Plate and garnish: Cut each chimichanga in half diagonally and serve immediately with sour cream, guacamole, salsa, shredded lettuce, diced tomatoes, and your favorite toppings.
Top Tip
Seal tightly and use proper oil amount for perfect beef and cheese chimichangas:
- That tight sealing plus proper oil depth is what makes beef chimichanga recipe versions actually work
- Made this mistake twice folding loosely and using minimal oil
- The filling burst out everywhere during frying and made a huge mess
- The tortillas stayed pale and soft instead of golden and crispy
- Started securing with toothpicks and using ½ inch of oil minimum
- Rolled them as tight as possible before sealing the ends
- Suddenly got restaurant-quality savory beef and cheese chimichanga results
- They stayed sealed perfectly and got evenly golden and crunchy
Ingredient Substitutions & Variations
The base beef and cheese chimichangas are perfect but you can customize for different tastes.
Baked Version
Brush assembled chimichangas with oil and bake at 400°F for 20 minutes, flipping halfway, for beef chimichanga baked style that's lighter. They won't be quite as crispy as fried but still taste great and work for beef and cheese chimichanga air fryer cooking too.
Shredded Beef Style
Use slow-cooked shredded beef instead of ground beef for shredded beef chimichangas with more authentic texture. The tender shredded meat creates restaurant-quality filling that's even better than ground.
Bean Heavy
Use equal parts beef and beans for chimichanga beef and bean ratio that's more filling and budget-friendly. The extra beans stretch the meat further and add fiber and protein.
Storage and Reuse Instructions
Yeah, beef and cheese chimichangas keep okay actually.
Refrigerator: Store leftover fried chimichangas in an airtight container and refrigerate for up to 3 days. Reheat in a 400°F oven for 10 minutes to re-crisp, or air fry at 375°F for 5 minutes. Microwave makes them soggy.
Freezing: These freeze great either before or after frying. Wrap unfried assembled chimichangas individually in plastic wrap and freeze for up to 3 months. Fry from frozen, adding 2 extra minutes per side. Or freeze already fried ones and reheat in the oven.
Make Ahead: You can prepare the filling up to 3 days ahead and assemble the chimichangas up to 4 hours before frying. Keep them refrigerated covered with plastic wrap until ready to cook for easy chimichanga recipe meal prep.
Serving: These taste best served hot and fresh right after frying when the outside is crispiest. They soften as they sit, so fry in batches and serve immediately if possible.
What to Serve With Beef and Cheese Chimichangas
This beef and cheese chimichangas recipe is filling enough as a main dish but pairs well with Mexican sides.
Classic Mexican Sides
Serve with Mexican rice, refried beans, or chips and salsa for a complete meal. These traditional sides for beef and cheese enchiladas style dinners make your plate feel like a restaurant spread.
Fresh Options
Pair with a simple taco salad, corn salad, or pico de gallo for lighter accompaniments. The fresh vegetables for chicken chimichanga recipe pairings balance the rich fried chimichangas perfectly.
Party Spread
Serve alongside nachos, quesadillas, or street corn for a Mexican feast. Multiple options for ground beef chimichanga recipe occasions let guests customize their plates.
My Beef and Cheese Chimichangas Journey
First time I made beef and cheese chimichangas I folded them loosely without toothpicks because I thought they'd stay closed and used just a thin coating of oil. The tortillas opened up during cooking and spilled filling everywhere while staying soft and pale instead of crispy. Had to fish beef chunks out of the oil while the tortillas turned into greasy messes. My husband ordered pizza instead.
Tried again rolling them tight as possible and securing with toothpicks in hot oil at least ½ inch deep. Suddenly the technique worked perfectly with sealed packages that fried evenly golden. My daughter who hates beans asked for seconds.
Then I overstuffed them because I wanted maximum filling and they burst open despite toothpicks. Started using just ½ cup of filling per tortilla and leaving space at the edges, and got perfect results that held together beautifully.
Now I make this beef and cheese chimichangas recipe twice a month because I know the tricks: don't overfill, seal tightly with toothpicks, use proper oil depth, and maintain temperature.
Similar Fried Mexican Recipes Worth Making
Chicken Flautas: Shredded chicken rolled in corn tortillas and fried until crispy for Mexican appetizer everyone devours.
Beef Taquitos: Seasoned beef in small tortillas fried crispy and served with dipping sauces for party-perfect finger food.
Chile Rellenos: Poblano peppers stuffed with cheese, battered, and fried for authentic Mexican dish that impresses guests.
These steak chimichanga recipe alternatives all use similar frying techniques and deliver that same satisfying crispy exterior as beef and cheese chimichangas.
FAQ
What is a beef and cheese chimichanga?
A beef and cheese chimichanga is a flour tortilla filled with seasoned ground beef, refried beans, and cheese, then tightly wrapped and deep-fried until crispy. The jose ole beef and cheese chimichanga style dish originated in Mexican-American cuisine and differs from burritos by being fried instead of served soft. The crispy exterior for beef and cheese chimichangas allrecipes versions contrasts with the hot melted cheese inside.
What makes a chimichanga different from a burrito?
A chimichanga is fried while a burrito is served soft. The beef and cheese chimichanga air fryer or pan-fried method creates a crispy golden shell, while burritos stay wrapped in soft tortillas. Chimichangas are always sealed tightly and often smaller than burritos. The frying for best beef chimichanga recipe versions creates a completely different texture and eating experience.
What is typically inside a chimichanga?
Typical chimichanga filling includes seasoned ground beef or shredded meat, refried beans, rice, and cheese. The beef bean and cheese chimichanga combination is most common, though chicken versions are popular too. Some add green chiles, corn, or sour cream to the filling. The filling for chi chi's beef chimichanga recipe style always includes cheese for that melted gooey center.
What kind of cheese is on chimichanga?
The best cheese for chimichangas is a combination of shredded cheddar and Monterey Jack because they melt smoothly and have good flavor. Some beef chimichanga baked versions use Mexican cheese blend or pepper jack for spice. The cheese for ground beef chimichanga recipe should melt easily and not separate into oil when heated.
More Recipes You'll Love
Once you've nailed this beef and cheese chimichangas recipe, try my Chicken Wonton Tacos for crispy Asian-inspired shells with sweet chili sauce. My Shrimp Tacos Recipe makes seasoned shrimp with cabbage slaw in 20 minutes. And my Banana Nut Bread bakes moist sweet bread with overripe bananas everyone requests constantly.
Beef and Cheese Chimichangas
Ingredients
Equipment
Method
- Dice the onion, mince the garlic, shred your cheeses, and measure out your spices so everything is ready for cooking.
- Heat a large skillet over medium-high heat and add ground beef, breaking it into small pieces and cooking for 5 to 6 minutes until no pink remains.
- Add diced onion and cook for 3 minutes until soft and translucent, then stir in garlic, cumin, chili powder, paprika, salt, and pepper.
- Mix in refried beans and heat through for 2 minutes, then remove from heat and stir in half the cheese until melted, letting cool for 5 minutes.
- Wrap flour tortillas in damp paper towels and microwave for 30 seconds to make them pliable and prevent cracking.
- Place ½ cup beef mixture in the center of each tortilla, sprinkle with remaining cheese, then fold bottom up, sides in, and roll tightly.
- Secure seam and ends with toothpicks so they don't open during frying, making sure they're rolled as tight as possible.
- Pour ½ inch of oil into a large deep skillet and heat over medium heat to 350°F, testing with a thermometer or small piece of tortilla.
- Carefully place 2 to 3 chimichangas seam-side down in hot oil and fry for 2 to 3 minutes per side until deep golden brown and crispy.
- Transfer to paper towel-lined plate to drain, remove toothpicks carefully, let rest 2 minutes, then cut in half and serve with toppings.
Nutrition
Notes
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Pairing
These are my favorite dishes to serve with Beef and Cheese Chimichangas:
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