Beef and Cheese Chimichangas

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I’ve always had a soft spot for Tex-Mex comfort food, and nothing quite satisfies that craving like a Beef and Cheese Chimichanga. It’s one of those dishes that brings together rich, seasoned ground beef, ooey-gooey melted cheese, and a perfectly crispy fried tortilla into one glorious bite. Whether you’re serving it up for a casual dinner or making a batch for a game day crowd, these chimichangas never fail to impress.

What I love most is how versatile and simple they are to prepare. You don’t need to fuss with fancy ingredients or complicated steps — just quality ground beef, your favorite cheese, and a skillet. The result is pure golden-crusted magic, with a juicy, cheesy center that’s impossible to resist. Once you try them fresh and sizzling out of the pan, you’ll understand why this is one of my favorite go-to recipes.

Why You’ll Love This Beef and Cheese Chimichanga

These chimichangas are everything you want in a comforting, flavor-packed meal. The beef is savory, well-seasoned, and balanced perfectly with melted cheese, all wrapped up in a tortilla that turns golden and crisp when fried. It’s satisfying, indulgent, and surprisingly easy to make at home. Plus, you can customize it with toppings or dips like sour cream, salsa, or guacamole. It’s a guaranteed crowd-pleaser.

What Kind of Tortilla Should I Use?

I recommend using large flour tortillas for this recipe. Flour tortillas are soft, pliable, and hold their shape well when fried or baked, which is essential for a chimichanga. They won’t crack or split as easily as corn tortillas. Look for burrito-sized tortillas if you want a hearty, stuffed chimichanga that holds plenty of filling.

Options for Substitutions

• Ground beef: You can easily swap in ground turkey or chicken for a leaner option.
• Cheese: Try using Monterey Jack, pepper jack, or a Mexican cheese blend instead of cheddar.
• Tortillas: For a lighter option, use low-carb tortillas or even bake them instead of frying.
• Spice level: Add diced jalapeños, hot sauce, or chili powder if you prefer a spicy kick.
• Add-ins: Refried beans, rice, or sautéed peppers make great additions to bulk up the filling.

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Ingredients for This Beef and Cheese Chimichanga

• Ground beef – This is the star of the filling. Use 80/20 for the perfect balance of flavor and fat, ensuring juicy, flavorful meat.
• Cheddar cheese – Melts beautifully and adds that rich, creamy, cheesy texture inside the chimichanga.
• Flour tortillas – Large, burrito-sized tortillas are ideal for holding the generous filling and frying up golden.
• Onion – Sautéed with the beef for added sweetness and depth.
• Garlic – Adds aromatic flavor and enhances the beef mixture.
• Taco seasoning – Brings bold, classic Tex-Mex spice. Use store-bought or homemade.
• Tomato paste – Concentrated richness that binds the filling together with a slight tang.
• Water or beef broth – Keeps the beef moist and helps dissolve the seasoning.
• Oil (vegetable or canola) – Needed for pan-frying to achieve that irresistible crispy shell.

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Step 1: Prepare the Beef Filling

In a large skillet over medium-high heat, cook the ground beef until browned and no longer pink. Break it up with a spatula as it cooks. Once done, drain any excess grease to avoid sogginess in the tortilla.

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Step 2: Add Onions, Garlic, and Seasoning

Stir in the diced onion and cook for about 3–4 minutes until softened. Add minced garlic and cook for another minute. Mix in taco seasoning and tomato paste, stirring to coat the beef evenly. Pour in a bit of water or broth to help blend everything together and let it simmer until thickened.

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Step 3: Assemble the Chimichangas

Lay out each tortilla and spoon a generous amount of beef filling into the center. Top with a handful of shredded cheddar cheese. Fold the sides inward, then roll it up tightly like a burrito, making sure the ends are sealed to avoid leaking while frying.

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Step 4: Fry the Chimichangas

In a large skillet, heat about 1/2 inch of oil over medium heat. Once hot (test by dropping a small piece of tortilla in – it should sizzle), place the chimichangas seam-side down. Fry for 2–3 minutes per side or until golden brown and crispy. Remove and place on a paper towel-lined plate to drain excess oil.

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Step 5: Serve and Enjoy

Serve your chimichangas hot, topped with sour cream, salsa, or guacamole if desired. The exterior should be crisp and flaky, and the interior melted, savory, and flavorful.

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How Long to Prepare the Beef and Cheese Chimichangas

Preparation Time:
Prepping the filling—browning the beef, sautéing the onions and garlic, and adding seasoning—takes about 15–20 minutes. Assembling the chimichangas is quick, especially once you get the hang of folding the tortillas, and should only take another 10 minutes.

Cooking Time:
Frying each chimichanga takes around 2–3 minutes per side. Depending on the size of your skillet, you may need to fry in batches, which can take an additional 10–15 minutes. Overall, you can have these on the table in about 35–40 minutes from start to finish.

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Tips for Perfect Beef and Cheese Chimichangas

• Warm the tortillas slightly before filling to prevent cracking while rolling.
• Don’t overfill the tortilla to ensure a clean, tight wrap that stays intact while frying.
• Drain the beef well to avoid a soggy chimichanga.
• Use tongs when frying to gently flip them and ensure even browning.
• Let them rest on a wire rack after frying for optimal crispness.

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Watch Out for These Mistakes While Cooking

• Skipping the drain step – Excess grease can ruin the texture.
• Frying in oil that’s too cool – This will make them absorb oil and turn greasy instead of crisp.
• Folding too loosely – It can cause the filling to leak during frying.
• Using cold cheese – Let your cheese come to room temperature so it melts faster and more evenly.
• Overcrowding the skillet – This drops the oil temperature and results in uneven cooking.

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What to Serve With Beef and Cheese Chimichangas?

1. Mexican Rice

A fluffy, tomato-infused side that complements the rich filling.

2. Refried Beans

Creamy and savory, perfect for scooping up bites of chimichanga.

3. Guacamole

Its creamy freshness balances the deep flavors of the fried chimichanga.

4. Pico de Gallo

Adds a fresh, zesty bite to contrast with the richness of the dish.

5. Corn Salad

A bright, crunchy, slightly sweet side that livens up the whole plate.

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Storage Instructions

Refrigeration:
Once cooled, store chimichangas in an airtight container in the refrigerator for up to 3 days. For best results, place paper towels between layers to absorb excess moisture.

Freezing:
Wrap individually in foil or plastic wrap, then store in freezer-safe bags or containers. They’ll keep for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating:
Reheat in a 375°F oven or air fryer for 10–15 minutes until crispy and hot inside. Avoid the microwave—it softens the tortilla.

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Estimated Nutrition

Per chimichanga (based on a standard size with ground beef and cheddar cheese):

• Calories: 520
• Protein: 27g
• Carbohydrates: 31g
• Fat: 32g
• Saturated Fat: 15g
• Cholesterol: 85mg
• Sodium: 710mg
• Fiber: 2g
• Sugar: 2g

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Frequently Asked Questions

How do I make chimichangas less greasy?

Make sure to fully drain the beef, and fry at the correct oil temperature (350–375°F). Let them rest on a wire rack or paper towels afterward.

Can I bake these instead of frying?

Yes! Brush the chimichangas lightly with oil and bake at 400°F for about 20–25 minutes, flipping halfway through until golden.

What cheese works best for chimichangas?

Sharp cheddar is classic, but Monterey Jack, Colby, or a Mexican blend melt well and pair beautifully with beef.

How do I keep the chimichangas from opening while frying?

Fold the tortilla tightly and place seam-side down in the pan first. Use toothpicks if necessary to secure the seam.

Can I make these ahead of time?

Absolutely. You can assemble them up to a day in advance, store in the fridge, and fry or bake just before serving.

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Conclusion

Beef and Cheese Chimichangas are a crispy, cheesy, deeply satisfying meal that feels indulgent yet is surprisingly easy to pull off at home. With the perfect blend of textures and bold Tex-Mex flavors, this dish turns any dinner into something memorable. Serve them with your favorite sides and toppings, and you’ve got a meal that delivers every time—whether it’s a quick weeknight dinner or a laid-back weekend feast.

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