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Beef and Cheese Chimichangas Recipe is a must-try!

These Beef and Cheese Chimichangas are crispy, cheesy pockets of pure comfort. Packed with seasoned beef, melted cheese, and a hint of green chiles, they’re fried to golden perfection for a satisfying, restaurant-style Tex-Mex dish you can make right at home. Perfect for weeknight dinners or game-day indulgence!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 chimichangas
Course: Main Course
Cuisine: Tex-Mex
Ingredients Method Notes

Ingredients
  

  • For the Filling:1 lb ground beef1 small onion finely chopped2 cloves garlic, minced1 packet (1 oz) taco seasoning mix½ cup tomato sauce1 can (4 oz) diced green chiles, drained1 cup shredded cheddar cheese or Mexican blend½ cup refried beans (optional)Salt and pepper to taste
  • For the Chimichangas:8 large flour tortillas burrito sizeVegetable oil, for fryingToothpicks, for securing
  • Optional Toppings:Sour creamGuacamoleSalsaShredded lettuceDiced tomatoesChopped cilantro

Method
 

  1. Prepare the Filling:In a large skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat.Add chopped onion and garlic to the beef and sauté for 3–4 minutes until softened.Stir in taco seasoning, tomato sauce, and green chiles. Let simmer for 2–3 minutes.Remove from heat and mix in shredded cheese until melted. Stir in refried beans if using. Let the mixture cool slightly.
  2. Assemble the Chimichangas:Warm tortillas in the microwave or skillet until pliable.Spoon about ¼ cup of filling into the center of each tortilla.Fold the sides inward and roll up tightly burrito-style. Secure with toothpicks to keep them closed during frying.
  3. Fry the Chimichangas:Heat 1 inch of vegetable oil in a deep skillet over medium-high heat until it reaches 350°F (175°C).Carefully place each chimichanga seam-side down in the hot oil.Fry for 2–3 minutes on each side until golden brown and crispy.Remove and place on a paper towel-lined plate. Remove toothpicks before serving.
  4. Garnish and Serve:Top your hot chimichangas with sour cream, guacamole, salsa, shredded lettuce, diced tomatoes, and chopped cilantro as desired.

Notes

  • For a baked alternative, brush the assembled chimichangas with oil and bake at 400°F (200°C) for 20–25 minutes until crispy.
  • Use ground turkey or shredded rotisserie chicken for a protein swap.
  • Make ahead and freeze: assemble and freeze before frying. Fry directly from frozen, adding a few extra minutes.
  • Pair with Spanish rice, refried beans, or a side salad for a complete meal.