Ever felt like tacos but wanted everything wrapped and crunchy instead? I do, all the time.
I started making beef and cheese chimichangas years ago when I needed a fast, satisfying dinner that still felt like a treat. The star ingredient here is ground beef, but the cheese steals the show. You’ll get a crunchy exterior, a juicy savory center, and melty cheese in every bite. I’ll show you the ingredients, the method, and a few tricks I swear by so you nail them on the first try.
FYI, if you love stuffed savory snacks, you might also enjoy my take on potato pancakes with beef and cheese — trust me, weirdly satisfying.
Why You’ll Love This Recipe
- Fast to make — ready in about 30 minutes, perfect for weeknights.
- Crunchy and melty — two textures that never argue at the table.
- Customizable — swap fillings, cheeses, or heat level without breaking a sweat.
- Kid friendly — they hide veggies well, so picky eaters behave.
- Great leftovers — reheat well or repurpose the filling for something new.
Ingredients You’ll Need
- 1 lb ground beef
- 1 small onion (finely diced)
- 2 cloves garlic (minced)
- 1 packet (1 oz) taco seasoning (or homemade)
- ½ cup salsa
- 1 cup refried beans
- 1 ½ cups shredded cheddar cheese (or Mexican blend)
- 6 large flour tortillas (burrito-size)
- 2 tbsp vegetable oil (for brushing/frying)
How to Make (Step-by-Step)
STEP 1: Cook the beef filling
Heat a large skillet over medium and cook ground beef with diced onion until the meat browns and the onion softens. Drain excess grease. Stir in garlic, taco seasoning, and salsa. Simmer for 3–4 minutes until the flavors meld and the mixture thickens.
STEP 2: Assemble the chimichangas
Spread a spoonful of refried beans down the center of each tortilla. Top with a generous scoop of the beef mixture and a handful of shredded cheese. Fold in the sides and roll up tightly like a burrito so nothing escapes during cooking.
STEP 3: Cook the chimichangas
Oven method (healthier): Preheat oven to 400°F (200°C). Place chimichangas seam-side down on a baking sheet. Brush lightly with vegetable oil and bake for 18–20 minutes, flipping once, until golden and crispy.
Skillet method (crispier): Heat 2–3 tablespoons of oil in a skillet over medium heat. Place chimichangas seam-side down and cook 2–3 minutes per side until golden and crisp.
Remove from heat and let rest for 2 minutes before serving. Add toppings such as sour cream, guacamole, lettuce, or salsa if desired.
Pro Tips for the Best Results
- Don’t overfill — leave room to roll so the seam seals.
- Use warm tortillas — they fold without cracking.
- Pat dry the beef — remove excess moisture for better crisping.
- Brush with oil for even browning when baking.
- Serve hot — the cheese melts best fresh.
- Adjust heat — add chopped jalapeño or cayenne if you like a kick.
Fun Variations & Topping Ideas
Variations:
- Cheesy beef and black beans — swap refried beans for black beans.
- Spicy chorizo mix — replace half the beef with chorizo for extra depth.
- Vegetarian — use seasoned tofu or sautéed mushrooms and double the beans.
Toppings:
- Sour cream or crema.
- Fresh guacamole.
- Pico de gallo or salsa verde.
- Shredded lettuce and diced tomatoes for crunch.
- Drizzle hot sauce or queso if you feel adventurous.
Storing and Reheating
Cool chimichangas completely before refrigerating. Store in an airtight container for up to 3 days.
Reheat in a 350°F oven for 8–10 minutes to restore crispness, or use an air fryer for 3–5 minutes. Microwave makes them soft, so avoid unless you’re in a rush.
Leftover ideas
- Chop leftover chimichanga and scramble with eggs for breakfast hash.
- Slice and serve over salad for a Tex-Mex twist.
- Use filling as taco night protein and warm tortillas.
IMO, leftover filling also shines in a sandwich — see my playful riff on a crispy dill pickle grilled cheese sandwich if you want a crunchy, tangy mashup.
Frequently Asked Questions (FAQ)
Can I freeze chimichangas?
Yes. Freeze unbaked chimichangas on a tray, then transfer to freezer bags for up to 2 months. Bake from frozen; add a few extra minutes.
How do I prevent soggy chimichangas?
Heat fillings, drain excess moisture, and brush oil on tortillas before baking. That step keeps shells crisp and satisfying.
What cheese melts best in chimichangas?
I prefer a Mexican blend or sharp cheddar for flavor and meltability. Monterey Jack works great too.
Can I make chimichangas without beef?
Yes. Swap beef for shredded chicken, pork, chorizo, or seasoned beans for a vegetarian option.
Conclusion
These beef and cheese chimichangas deliver crisp shells, savory beef, and gooey cheese with minimal fuss. Try the oven method for healthier results or skillet fry when you want ultra crisp. If you want another solid reference version, check out this Beef Chimichangas Recipe – Allrecipes for a slightly different take. Leave a comment and rating if you try this recipe — I read every single one and I love the feedback. Now go make some chimichangas and pretend you earned them at a fancy restaurant. 😉
Beef & Cheese Chimichangas
Ingredients
Filling Ingredients
- 1 lb ground beef
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 packet (1 oz) taco seasoning (or homemade)
- ½ cup salsa
- 1 cup refried beans
- 1 ½ cups shredded cheddar cheese (or Mexican blend)
- 6 large flour tortillas (burrito-size)
- 2 tbsp vegetable oil (for brushing/frying)
Instructions
Cooking the Filling
- Heat a large skillet over medium and cook ground beef with diced onion until the meat browns and the onion softens. Drain excess grease.
- Stir in garlic, taco seasoning, and salsa. Simmer for 3–4 minutes until the flavors meld and the mixture thickens.
Assembling the Chimichangas
- Spread a spoonful of refried beans down the center of each tortilla.
- Top with a generous scoop of the beef mixture and a handful of shredded cheese.
- Fold in the sides and roll up tightly like a burrito so nothing escapes during cooking.
Cooking the Chimichangas
- Oven method: Preheat oven to 400°F (200°C). Place chimichangas seam-side down on a baking sheet. Brush lightly with vegetable oil and bake for 18–20 minutes, flipping once, until golden and crispy.
- Skillet method: Heat 2–3 tablespoons of oil in a skillet over medium heat. Place chimichangas seam-side down and cook 2–3 minutes per side until golden and crisp.
- Remove from heat and let rest for 2 minutes before serving. Add toppings such as sour cream, guacamole, lettuce, or salsa if desired.
