Name: Beef and Cheese Chimichangas Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
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 cheese; 6 large flour tortillas (burrito-size); 2 tablespoons vegetable oil (for brushing or frying)

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Introduction

Beef and cheese chimichangas are a deliciously crispy and satisfying treat perfect for any meal. These golden-fried burritos are filled with seasoned ground beef, refried beans, and melted cheese for a comforting Tex-Mex experience. Easy to prepare and versatile, they’re sure to become a family favorite.

The image shows two burritos cut in half, stacked on a wooden surface. Each burrito has a golden-brown, crispy outer tortilla layer with a slightly oily texture. Inside, there are two visible layers: a thick layer of melted, bright orange cheddar cheese close to the tortilla, and a generous filling of cooked ground beef with a rich, dark brown color and juicy texture. The burst of cheese oozes slightly, highlighting the warmth and freshness of the dish. The background is softly blurred to keep the focus on the burritos. photo taken with an iphone --ar 4:5 --v 7

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 tablespoons vegetable oil for brushing or frying

Instructions

Step 1: In a large skillet over medium heat, cook the ground beef and diced onion until the meat is browned and the onion is tender. Drain any excess grease.
Step 2: Stir in the minced garlic, taco seasoning, and salsa. Simmer for 3 to 4 minutes until the flavors combine well.
Step 3: Lay a tortilla flat and spread a spoonful of refried beans down the center.
Step 4: Add a generous scoop of the beef mixture on top of the beans, then sprinkle with shredded cheese.
Step 5: Fold the sides of the tortilla inward, then roll it up tightly from the bottom like a burrito to enclose the filling.
Step 6: To cook in the oven (healthier), preheat to 400°F (200°C). Place the chimichangas seam-side down on a baking sheet, brush lightly with vegetable oil, and bake for 18–20 minutes, turning once, until golden and crispy.
Step 7: For a crispier option, heat 2–3 tablespoons of vegetable oil in a skillet over medium heat. Fry the chimichangas seam-side down for 2–3 minutes per side until golden and crisp.
Step 8: Remove from heat and let rest for about 2 minutes before serving. Add toppings like sour cream, guacamole, lettuce, or extra salsa, if desired.

Tips & Variations

For extra flavor, try mixing in chopped jalapeños or cilantro with the beef filling.
To make a vegetarian version, replace the ground beef with sautéed mushrooms or seasoned lentils.
Using fresh tortillas or warming them slightly before rolling can prevent tearing.
Serve with a side of Mexican rice or beans for a complete meal.

Storage

Store any leftover chimichangas in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 350°F (175°C) oven for 10-15 minutes to maintain crispiness. Avoid microwaving, as it can make the tortilla soggy.

How to Serve

A white plate holds a stack of five golden brown fried pastries, each rectangular with bubbly, crispy, and uneven surfaces showing varying shades of golden to deep brown. The pastries are layered unevenly, with one on top partially covering two below, and two more visible at the back. The texture looks crunchy with small air pockets on the surface, and the edges are slightly darker and crispier. The background shows a soft grey fabric and a white marbled textured surface beneath the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze chimichangas?

Yes, you can freeze uncooked chimichangas wrapped tightly in foil or plastic wrap. Freeze for up to 1 month, then bake directly from frozen, adding a few extra minutes to the cooking time.

What cheese works best in chimichangas?

Cheddar, Monterey Jack, or a Mexican cheese blend melt well and provide rich flavor. Feel free to use your favorite melting cheese for the perfect gooey center.