Beef and Cheese Chimichangas

It’s 6pm and you need a satisfying dinner fast. If you’re craving something crispy and comforting, these Beef and Cheese Chimichangas are for you.

This recipe delivers restaurant-quality crunch right in your own kitchen. It is practical, quick, and perfect for a busy weeknight.

Why You’ll Make Beef and Cheese Chimichangas Again

These chimichangas are the ultimate comfort food for a cool Fall evening. They are incredibly reliable when you want a hearty meal without the fuss.

You will love how the outside stays perfectly crunchy. The inside remains melty and flavorful every single time. It is a guaranteed crowd-pleaser for kids and adults alike.

How This Comes Together

This meal is surprisingly simple to assemble. You just brown the meat and roll the tortillas. The deep-frying step is fast and very beginner-friendly. You can have everything on the table in just 45 minutes.

What You’ll Need

Gather these simple pantry staples to get started. Most of these are likely in your kitchen right now.

• 1 lb lean ground beef
• 0.5 cup yellow onion, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 cup refried beans
• 2 cups shredded Mexican blend cheese
• 8 large flour tortillas
• 1 quart vegetable oil for deep frying

Step-By-Step Directions

1. Cook beef and onion over medium-high heat. Brown the meat for 7-9 minutes.
2. Drain the grease from the skillet. Stir in garlic, chili powder, cumin, salt, and pepper.
3. Cook for an additional 2 minutes.
4. Warm the tortillas slightly until they are pliable.
5. Spread 2 tablespoons of beans on each tortilla.
6. Layer the beef and cheese over the beans.
7. Fold the sides in and roll tightly.
8. Heat oil to 375 degrees in a heavy pan.
9. Fry chimichangas seam-side down first. Cook for 2-3 minutes per side.
10. Drain on paper towels before serving.

How to Serve It

Serve these while they are hot and crunchy. Pair them with a scoop of cool sour cream. Add fresh salsa or guacamole on the side. This makes a fantastic family-friendly meal for any night of the week.

Leftovers & Storage

Store any leftovers in the fridge for up to three days. Use an airtight container to keep them fresh. To reheat, use an oven or air fryer. This helps maintain that signature crispy texture. Avoid the microwave if you want them to stay crunchy.

Make It Even Better (Pro Tips)

• Always fry them seam-side down to keep them sealed.
• Do not skip warming the tortillas before rolling.
• Use a thermometer to keep the oil at 375 degrees.
• Avoid overfilling the tortillas so they don’t burst.
• Fry in small batches to keep the oil hot.
• Add a pinch of fresh cilantro for a bright finish.

Easy Ways to Change It Up

• Swap the beef for shredded chicken for a lighter version.
• Add diced jalapenos to the meat for extra heat.
• Bake them at 400 degrees for a lower-fat option.
• Use black beans instead of refried beans for texture.

Quick Questions

Can I use corn tortillas?

Flour tortillas work best because they are flexible. Corn tortillas tend to crack when rolled this way.

How do I keep them from opening?

Roll them very tightly. Placing them seam-side down in the oil seals them shut instantly.

Can I make these ahead of time?

You can assemble them a few hours early. Keep them covered in the fridge until you are ready to fry.

I hope you love these crispy chimichangas as much as I do. They are the perfect way to end a long day. Give them a try tonight!

— Ethan

Beef and Cheese Chimichangas

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Calories: 650

Ingredients Method

Ingredients

  

• 1 lb lean ground beef
• 0.5 cup yellow onion, diced
• 2 cloves garlic , minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 0.5 tsp sal t
• 0.25 tsp black pepper
• 1 cup refried beans
• 2 cups shredded Mexican blend cheese
• 8 large flour tortillas
• 1 quart vegetable oil for deep frying

Method

 

1. In a large skillet over medium-high heat, cook ground beef and onion until meat is browned and onion is soft, approximately 7-9 minutes.
2. Drain excess grease from the skillet and stir in minced garlic, chili powder, cumin, salt, and pepper. Cook for an additional 2 minutes.
3. Warm tortillas slightly to make them pliable. Spread 2 tablespoons of refried beans in the center of each tortilla.
4. Layer the beef mixture and shredded cheese over the beans.
5. Fold the left and right sides of the tortilla toward the center, then roll tightly from the bottom to create a sealed cylinder.
6. In a heavy-bottomed pan or deep fryer, heat 1 inch of oil to 375 degrees Fahrenheit.
7. Fry the chimichangas in batches, seam-side down first, for 2 to 3 minutes per side until golden brown.
8. Remove with tongs and drain on paper towels to remove excess oil before serving.