Beef and Cheese Chimichangas
There’s something deeply satisfying about biting into a crisp, golden chimichanga—the crunchy shell giving way to juicy beef and oozing, melted cheese. For me, they’re more than a tasty dinner—they’re a core memory. I still recall those Friday nights growing up, the aroma of seasoned beef wafting through the kitchen while we queued up a movie and eagerly waited for that first bite. Once the tray hit the table, it was a scramble—blink and you might miss out.
Chimichangas are like burritos that decided to level up—pan-fried or oven-crisped until golden brown. They’re a Tex-Mex classic with a satisfying crunch and a cheesy, savory center. Best of all, they’re weeknight-friendly and endlessly customizable: switch up the protein, turn up the heat, or prepare ahead for a no-stress meal.
They’re also a universal crowd-pleaser. Kids go wild for the cheesy filling, grown-ups appreciate the bold, smoky flavors, and everyone loves piling on their favorite toppings—salsa, guacamole, sour cream, or hot sauce. It’s more than just dinner—it’s an interactive flavor fest.
Perfect for a chill evening at home, a casual gathering, or feeding a hungry crew on game night, these Beef and Cheese Chimichangas deliver every time. Crispy outside, gooey inside, and made with ingredients you probably already have on hand—what more could you ask for?
🧂 Ingredients
| Ingredient | Amount |
|---|---|
| Ground beef | 1 lb / 450 g |
| Small onion, finely chopped | 1 |
| Garlic cloves, minced | 2 |
| Chili powder | 1 tsp |
| Ground cumin | 1 tsp |
| Smoked paprika | ½ tsp |
| Salt | ½ tsp (adjust to taste) |
| Black pepper | ¼ tsp |
| Diced green chilies (optional) | 1 can (4 oz) |
| Refried beans (optional) | 1 cup |
| Shredded cheddar or Mexican cheese blend | 1½ cups |
| Large flour tortillas (10-inch) | 6 |
| Vegetable or canola oil (for frying) | As needed |
🔥 Instructions
1. Cook the Filling
- In a skillet over medium heat, cook the ground beef, breaking it up as it browns. Drain off any excess fat.
- Add the chopped onion and garlic; cook for about 2 minutes until softened.
- Stir in chili powder, cumin, paprika, salt, and pepper.
- Mix in the diced green chilies and refried beans, if using. Cook until everything is well incorporated and heated through.
- Remove from heat and let the filling cool slightly.
2. Assemble the Chimichangas
- Warm the tortillas briefly so they’re soft and easy to roll.
- Add 2–3 tablespoons of the beef mixture to the center of each tortilla.
- Sprinkle with plenty of shredded cheese.
- Fold the sides inward and roll the tortilla tightly like a burrito, sealing the filling inside.
3. Fry to Golden Perfection
- Heat about 1 inch of oil in a skillet to 350°F / 175°C.
- Place chimichangas seam-side down in the hot oil.
- Fry 2–3 at a time, turning until all sides are golden brown and crispy (about 2–3 minutes per side).
- Transfer to a paper towel–lined plate to drain excess oil.
4. Serve and Make It Yours
- Serve the chimichangas hot, alongside your favorite toppings:
- Sour cream
- Salsa
- Guacamole
- Pickled jalapeños
- Let everyone load up their plate how they like—because great meals should be interactive and fun.
Whether you’re chasing nostalgia or just need a dinner that’s guaranteed to disappear fast, these chimichangas are the answer. Quick, crispy, cheesy, and packed with flavor—they’ll be a regular in your dinner rotation in no time.
