Name: Beef and Cheese Chimichangas Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican-Inspired
Ingredients: 1 pound ground beef; 1 small onion, diced; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon chili powder; ½ teaspoon paprika; Salt and black pepper to taste; 1 (4 oz) can diced green chilies, drained; 1 cup shredded cheddar cheese; 1 cup shredded Monterey Jack cheese; 6 large flour tortillas (burrito size); Vegetable oil for frying or brushing if baking

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If you love Tex-Mex with a gooey, cheesy twist, this Beef and Cheese Chimichangas Recipe is about to become a star in your kitchen. Golden crisp on the outside, rich and savory on the inside, these luscious parcels channel everything we crave in comfort food. Juicy ground beef, sautéed onion and garlic, a cozy blend of spices, creamy green chilies, and an avalanche of melted cheddar and Monterey Jack come together to make every bite unforgettable. Wrapped in a warm tortilla and baked or fried to perfection, these chimichangas will have your whole table reaching for seconds.

Beef and Cheese Chimichangas Recipe - Recipe Image

Ingredients You’ll Need

The best part? The ingredients for this Beef and Cheese Chimichangas Recipe are refreshingly simple yet each one serves a starring role. From savory beef and melty cheeses to warm spices and soft flour tortillas, every element is carefully chosen to maximize flavor and crunch in every bite.

Ground beef (1 pound): Look for 80 to 85 percent lean so the filling stays juicy yet not greasy.
Small onion, diced: Sautéed onion adds sweetness and texture, making the filling extra hearty.
Garlic, minced (2 cloves): Fresh garlic boosts the savory aroma and flavor complexity.
Ground cumin (1 teaspoon): This essential spice gives the dish its signature smokiness.
Chili powder (1 teaspoon): For warmth and that classic Tex-Mex vibe; adjust to your heat preference.
Paprika (½ teaspoon): Adds subtle color and a gentle sweetness to balance the bolder flavors.
Salt & black pepper: Season to taste to bring every flavor in the filling into sharp focus.
Canned diced green chilies (4 oz, drained): Toss in a mild kick and some authenticity—don’t skip these!
Shredded cheddar cheese (1 cup): For rich, sharp flavor and irresistible melt-factor.
Shredded Monterey Jack cheese (1 cup): Creamy and mild, this cheese smooths it all out.
Large flour tortillas, burrito size (6): The perfect wraps—soft and sturdy enough for all that filling.
Vegetable oil: For a golden, crispy exterior; use for frying, brushing, or even air frying.

How to Make Beef and Cheese Chimichangas Recipe

Step 1: Prepare the Savory Beef Filling

Grab your largest skillet and set it over medium heat. Add the ground beef and diced onion together, letting them sizzle and mingle for about 6 to 8 minutes. You’re watching for the beef to lose its pink color and the onion to turn translucent and soft. If you spy excess fat, go ahead and drain it off so your filling isn’t greasy.

Step 2: Layer in the Spice and Flavor

Once your beef and onions are perfect, sprinkle in the minced garlic, cumin, chili powder, paprika, and your well-loved amounts of salt and black pepper. Stir the mix for another minute, letting the spices bloom and release their heady aroma into your kitchen. The garlic should go from sharp to mellow, giving the filling another layer of delicious depth.

Step 3: Add Green Chilies and Cheese

Mix in the drained green chilies for a hint of gentle heat and pop of color. Remove your skillet from the heat source, letting the mixture cool ever so slightly. Then fold in both the cheddar and Monterey Jack cheeses. The residual warmth will start to melt them, making your filling perfectly creamy and easy to scoop.

Step 4: Warm Your Tortillas

To avoid any cracking or splitting, briefly warm your tortillas—either in the microwave under a damp towel or for a few seconds on a dry skillet. This step makes them pliable and ready to wrap up all that tasty filling.

Step 5: Assemble the Chimichangas

Spoon about half a cup of the beef and cheese mixture onto the center of each tortilla. Fold in the sides, then roll them up tight into classic burrito shapes, making sure the seam is nicely tucked underneath to seal it all in.

Step 6: Cook to Crispy Perfection

To Fry: Heat about one inch of vegetable oil in a deep skillet until it reaches 350°F. Gently lower each chimichanga seam-side down, frying 2 to 3 minutes per side until they turn a deep golden brown and crispy. Drain them on paper towels to remove any excess oil.
To Bake: If you prefer a lighter touch, preheat your oven to 400°F. Place chimichangas seam-side down on a baking sheet, brush them lightly with oil, and bake for 20 to 25 minutes until golden and satisfyingly crisp. For an even crunchier crust, you can also air fry at 375°F for about 10–12 minutes, flipping halfway through.

How to Serve Beef and Cheese Chimichangas Recipe

Garnishes

No Beef and Cheese Chimichangas Recipe is fully dressed without the finishing touches! Top each chimichanga with a dollop of sour cream, a spoonful of vibrant salsa, cool guacamole, or a pour of luscious queso. A sprinkle of chopped fresh cilantro or sliced jalapeños is the perfect flourish if you’re feeling fancy.

Side Dishes

Round out your meal like a true restaurant-style feast. Serve your chimichangas with fluffy Spanish rice, zesty refried beans, a crunchy green salad, or even Mexican street corn. Each side beautifully complements the rich, cheesy filling for a wholesome, crowd-pleasing dinner.

Creative Ways to Present

Make your Beef and Cheese Chimichangas Recipe eye-catching on the plate! You can slice them diagonally and arrange them on a platter for sharing, or set up a customizable topping bar where everyone builds their own chimichanga masterpiece. For game days or casual gatherings, cut them into smaller pieces and serve as party bites with a trio of dips.

Make Ahead and Storage

Storing Leftovers

Have extras? Wrap cooled chimichangas individually in foil or plastic wrap, then stash them in an airtight container in the fridge. They’ll stay tasty for up to 3 days, giving you a quick and delicious Tex-Mex lunch or dinner on busy weekdays.

Freezing

This Beef and Cheese Chimichangas Recipe is absolutely freezer friendly! Assemble the chimichangas, let them cool (if baking or frying first), wrap each tightly in foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before you reheat for the best texture.

Reheating

Reignite that crispy magic by reheating in the oven at 350°F until hot and golden, usually about 15 minutes. If you’re in a rush, the microwave works for a softer crust, but a brief turn in a hot skillet will help restore the crunch.

FAQs

Can I use ground turkey or chicken instead of beef?

Absolutely! Ground turkey or chicken can easily stand in for beef, making the recipe slightly lighter but still every bit as satisfying and flavorful, thanks to all the spices and melty cheeses.

What keeps chimichangas from opening while frying or baking?

Make sure to roll the tortillas tightly and always place them seam-side down in the pan or on the baking sheet. If you’re worried about them unrolling, you can secure the seam with a toothpick during cooking—just remember to remove it before serving.

Is there a way to make this Beef and Cheese Chimichangas Recipe vegetarian?

Yes! Swap the beef for well-seasoned black beans, refried beans, or even a mix of sautéed veggies. Just be sure to keep the seasoning robust so you keep all that big flavor.

What’s the best way to keep chimichangas crispy when serving a crowd?

After frying or baking, keep cooked chimichangas on a wire rack over a baking sheet in a 200°F oven until serving. This prevents them from steaming and getting soggy, preserving that irresistible crunch for guests.

Can I prep these ahead of time for easy weeknight dinners?

Definitely! Assemble the chimichangas and store them (uncooked) in the fridge for up to a day. When you’re ready, just bake or fry as directed—it makes this Beef and Cheese Chimichangas Recipe a fantastic make-ahead option for busy nights.

Final Thoughts

You truly can’t go wrong with this Beef and Cheese Chimichangas Recipe—each bite is crispy, cheesy, and brimming with bold, Tex-Mex flavors. Whether you fry, bake, or air fry, these golden bundles are destined to become a family favorite. Enjoy every cheesy crunch and don’t forget to share your chimichanga masterpieces at your next gathering!

Beef and Cheese Chimichangas Recipe

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4.8 from 25 reviews

Author: admin
Total Time: 40 minutes
Yield: 6 chimichangas 1x
Diet: Non-Vegetarian

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Description

These Beef and Cheese Chimichangas are a delicious Tex-Mex dish filled with seasoned ground beef, melted cheeses, and green chilies, all wrapped in a crispy tortilla. Whether fried or baked, they are sure to be a crowd-pleaser!

Ingredients

Scale

For the Filling:

1 pound ground beef
1 small onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon paprika
Salt and black pepper to taste
1 (4 oz) can diced green chilies, drained
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese

For Assembly:

6 large flour tortillas (burrito size)
Vegetable oil for frying or brushing if baking

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Instructions

Cook the Filling: In a skillet, cook beef and onion until browned. Add garlic, cumin, chili powder, paprika, salt, pepper, and green chilies. Stir in cheeses and let cool.
Assemble: Warm tortillas, place filling in each, fold in sides, and roll up tightly.
To Fry: Fry chimichangas in oil until golden and crispy.
To Bake: Brush with oil, bake until golden and crisp.