When you’re craving something hearty, crispy, and packed with bold, satisfying flavor, nothing hits the spot quite like Beef and Cheese Chimichangas. These golden-fried burritos are a favorite of Tex-Mex cuisine, combining seasoned ground beef, melty cheese, and creamy refried beans inside a perfectly fried flour tortilla shell.
Whether you’re cooking for a weeknight dinner, a party with friends, or just a weekend treat for yourself, this recipe delivers everything you love about classic chimichangas—crispy on the outside, flavorful and gooey on the inside, and infinitely customizable with your favorite toppings.
🧾 Ingredients – What You’ll Need
This recipe uses simple, accessible ingredients that pack big flavor into every bite. Here’s everything you’ll need to recreate these irresistible chimichangas at home.
Main Ingredients:
- 6 large flour tortillas
- 1 pound ground beef
- 1 cup water (to add to cooked and seasoned beef)
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 can refried pinto beans
- 2 cups vegetable oil (for frying)
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 to 1 cup water (adjust as needed to blend seasonings)
Topping Ideas:
- Sour cream
- Shredded lettuce
- Salsa
- Chopped tomatoes
🧀 Tip: Use freshly shredded cheese for better meltability and flavor.
👨🍳 Instructions – How to Make Chimichangas at Home
These chimichangas are easy to make and incredibly satisfying to eat. Follow the steps below to get that perfect golden crunch and savory filling every time.
Step 1: Brown the Ground Beef
In a skillet over medium heat, brown the ground beef until it’s fully cooked—there should be no pink left. Drain any excess grease using a strainer or carefully pour it off, then return the beef to the skillet.
Step 2: Season the Beef
Return the skillet to medium heat. Add all of the seasonings—chili powder, seasoned salt, cumin, pepper, garlic salt, oregano—along with ½ to 1 cup of water. Stir well to combine, then simmer until the water is mostly absorbed, leaving a rich, well-seasoned meat filling.
Step 3: Heat the Oil
In a large, deep skillet or pan, heat 2 cups of vegetable oil over medium heat. You want the oil to be hot enough to fry but not smoking—test with a small piece of tortilla; it should sizzle immediately.
Step 4: Assemble the Chimichangas
While the oil heats, it’s time to build your burritos!
- Lay out a flour tortilla flat on a clean surface.
- Spread about 1 tablespoon of refried beans near one side of the tortilla.
- Add 1 to 2 tablespoons of seasoned beef on top of the beans.
- Sprinkle generously with shredded cheese.
🌯 Rolling tip:
- Roll the tortilla over the filling once, then fold in the sides, and continue rolling tightly until fully closed.
- Be sure to place the chimichanga seam side down when frying to help it stay sealed.
Repeat this process until all chimichangas are assembled.
Step 5: Fry to Golden Perfection
Carefully place the chimichangas seam side down into the hot oil. Fry 1–2 minutes per side, turning with tongs to ensure all sides become crisp and golden brown.
Fry in batches if needed—don’t overcrowd the pan.
🔥 Safety Tip: Use long-handled tongs and never leave hot oil unattended.
Step 6: Drain and Serve
Once fried, remove the chimichangas from the oil and place on a baking sheet lined with paper towels to drain excess oil.
Let cool for a couple minutes before topping or serving.
🍽️ Serve It Up – Topping Ideas & Pairings
These chimichangas are delicious straight from the pan, but even better when dressed up with your favorite Tex-Mex toppings.
Popular Toppings:
- Sour cream
- Salsa (mild, medium, or hot)
- Fresh guacamole or avocado slices
- Shredded lettuce and diced tomatoes
- Chopped cilantro
- Jalapeño slices for extra kick
Great Side Dishes:
- Mexican rice
- Cilantro lime rice
- Charro beans or black beans
- Corn salad
- Tortilla chips with queso or pico de gallo
🕒 Recipe Summary
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: ~40 minutes
- Servings: 6 chimichangas (easily doubled)
🔄 Variations & Customizations
Want to make these chimichangas your own? Here are a few tasty ideas:
- Chicken Chimichangas: Use shredded rotisserie chicken with taco seasoning instead of ground beef.
- Veggie Version: Skip the meat and fill with sautéed peppers, onions, black beans, and cheese.
- Oven-Baked Chimichangas: Brush with oil or melted butter and bake at 400°F for 20–25 minutes, flipping halfway through.
- Air Fryer Version: Cook at 375°F for 8–10 minutes, flipping once, for a lighter take.
🧊 Storing & Reheating Leftovers
Store:
- Refrigerate cooled chimichangas in an airtight container for up to 3 days.
Reheat:
- Oven: 350°F for 10–12 minutes
- Air fryer: 350°F for 6–8 minutes
- Microwave: Use only in a pinch—bread may soften too much
Freeze:
- Wrap individually in foil or plastic wrap and freeze for up to 3 months. Reheat from frozen at 375°F for 20–25 minutes.
❤️ Why You’ll Love This Recipe
Beef and Cheese Chimichangas offer everything we love about Tex-Mex in a crispy, gooey, handheld package:
- ✅ Bold flavor with classic spices
- ✅ Crispy exterior + creamy, cheesy interior
- ✅ Easy to prep and fry
- ✅ Family-friendly and customizable
- ✅ Great for leftovers or make-ahead freezer meals
Once you make these from scratch, you’ll never want to go back to takeout again.
📌 Final Thoughts: A Must-Try Tex-Mex Favorite
Beef and Cheese Chimichangas are a shining example of how a few humble ingredients can become something extraordinary. With perfectly seasoned beef, melty cheese, and that irresistible fried shell, these chimichangas are the kind of meal that makes you pause and say, “Wow.”
They’re fun to make, fun to eat, and perfect for any occasion. Whether you’re cooking for your family or treating yourself to something special, this recipe is a keeper you’ll return to again and again.
Go ahead—add this to your favorites, pin it, print it, or share it with a friend. Just don’t be surprised when everyone asks for seconds!
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🌯 Beef and Cheese Chimichangas 😋😋 – Crispy, Cheesy Tex-Mex Perfection
This recipe uses simple, accessible ingredients that pack big flavor into every bite. Here’s everything you’ll need to recreate these irresistible chimichangas at home.
Ingredients
-
6 large flour tortillas
-
1 pound ground beef
-
1 cup water (to add to cooked and seasoned beef)
-
2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
-
1 can refried pinto beans
-
2 cups vegetable oil (for frying)
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 to 1 cup water (adjust as needed to blend seasonings)
Topping Ideas:
-
Sour cream
-
Shredded lettuce
-
Salsa
-
Chopped tomatoes
🧀 Tip: Use freshly shredded cheese for better meltability and flavor.
Instructions
Step 1: Brown the Ground Beef
In a skillet over medium heat, brown the ground beef until it’s fully cooked—there should be no pink left. Drain any excess grease using a strainer or carefully pour it off, then return the beef to the skillet.
Step 2: Season the Beef
Return the skillet to medium heat. Add all of the seasonings—chili powder, seasoned salt, cumin, pepper, garlic salt, oregano—along with ½ to 1 cup of water. Stir well to combine, then simmer until the water is mostly absorbed, leaving a rich, well-seasoned meat filling.
Step 3: Heat the Oil
In a large, deep skillet or pan, heat 2 cups of vegetable oil over medium heat. You want the oil to be hot enough to fry but not smoking—test with a small piece of tortilla; it should sizzle immediately.
Step 4: Assemble the Chimichangas
While the oil heats, it’s time to build your burritos!
-
Lay out a flour tortilla flat on a clean surface.
-
Spread about 1 tablespoon of refried beans near one side of the tortilla.
-
Add 1 to 2 tablespoons of seasoned beef on top of the beans.
-
Sprinkle generously with shredded cheese.
🌯 Rolling tip:
-
Roll the tortilla over the filling once, then fold in the sides, and continue rolling tightly until fully closed.
-
Be sure to place the chimichanga seam side down when frying to help it stay sealed.
Repeat this process until all chimichangas are assembled.
Step 5: Fry to Golden Perfection
Carefully place the chimichangas seam side down into the hot oil. Fry 1–2 minutes per side, turning with tongs to ensure all sides become crisp and golden brown.
Fry in batches if needed—don’t overcrowd the pan.
🔥 Safety Tip: Use long-handled tongs and never leave hot oil unattended.
Step 6: Drain and Serve
Once fried, remove the chimichangas from the oil and place on a baking sheet lined with paper towels to drain excess oil.
Let cool for a couple minutes before topping or serving.
Notes
🕒 Recipe Summary
-
Prep Time: 20 minutes
-
Cook Time: 20 minutes
-
Total Time: ~40 minutes
-
Servings: 6 chimichangas (easily doubled)