Why You’ll Love These Beef and Cheese Chimichangas
Why do homemade chimichangas always taste better than takeout? I’m convinced it’s the love we fold into each tortilla.
These beef and cheese chimichangas are my go-to when I need comfort food that impresses. The crispy exterior gives way to that perfect blend of seasoned beef, melty cheese, and creamy refried beans.
You can customize them with your favorite salsa or even sneak in some extra veggies.
Plus, having the choice between oven-baked or pan-fried means you control the calories.
Make a double batch on Sunday, freeze the extras, and thank yourself on busy weeknights.
What Ingredients are in Beef and Cheese Chimichangas?
The beauty of chimichangas is how simple ingredients transform into something extraordinary when combined. I always keep these staples on hand for those nights when nothing but a crispy, cheese-filled chimichanga will do. Each ingredient plays its part in creating that perfect balance of flavors and textures that makes this Mexican-inspired dish so craveable.
- 1 pound 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/frying
Feel free to adjust these ingredients to suit your taste preferences. Want it spicier? Choose a hot salsa or add some diced jalapeños. Need a healthier version? Swap the ground beef for ground turkey or chicken. The refried beans add wonderful creaminess, but black beans can work as a substitute in a pinch. And while cheddar or Mexican blend cheese works perfectly, pepper jack adds a nice kick if you’re feeling adventurous. Remember, room temperature tortillas fold much better than cold ones, so let them sit out for about 10 minutes before assembly.
How to Make These Beef and Cheese Chimichangas
Making chimichangas at home might seem intimidating, but trust me, it’s surprisingly straightforward. Start by cooking 1 pound of ground beef with 1 small finely diced onion in a large skillet over medium heat. You’ll want to cook them together until the meat is nicely browned and the onion turns soft and translucent.
Don’t forget to drain that excess grease—nobody wants a soggy chimichanga, right? Next, add 2 cloves of minced garlic, 1 packet (1 oz) of taco seasoning, and ½ cup of salsa to the skillet. Let this mixture simmer for about 3-4 minutes until everything is well combined and the flavors have had a chance to get friendly with each other.
Now comes the fun part—assembly! Lay out your 6 large flour tortillas and spread a spoonful of refried beans (about 1 cup total divided between them) down the center of each one. This creates a delicious foundation for our filling.
Top each with a generous scoop of the beef mixture you just prepared and sprinkle a handful of the 1½ cups shredded cheese on top. To fold properly, bring the bottom edge up, fold in both sides, and roll upward to create a tight little package. The key word here is tight—loose chimichangas tend to unravel during cooking, and that’s just sad.
You’ve got two excellent cooking options. For a healthier approach, preheat your oven to 400°F, place the chimichangas seam-side down on a baking sheet, and brush them lightly with some of the 2 tablespoons vegetable oil. Bake for 18-20 minutes, flipping halfway through, until they’re beautifully golden and crispy.
If you’re craving that extra crunch that only frying can provide, the skillet method will give you those restaurant-quality results—just heat a bit more oil in a skillet and carefully cook each chimichanga until crispy on all sides.
I like to serve mine hot with a dollop of sour cream, guacamole, and maybe some extra salsa on the side. The contrast between the crispy exterior and the melty, flavorful filling? Pure comfort food magic.
Beef and Cheese Chimichangas Substitutions and Variations
Once you’ve mastered the classic chimichanga, you’ll naturally want to experiment with different flavors and ingredients.
I love swapping ground beef for shredded chicken, pulled pork, or even black beans for a vegetarian option. Not a fan of cheddar? Try pepper jack for heat, or cotija for authentic Mexican flavor.
You can customize the filling with corn, diced peppers, or olives too.
Sometimes I’ll use whole wheat tortillas when I’m feeling virtuous, or spice things up with chipotle peppers in adobo instead of salsa.
The beauty of chimichangas? They’re infinitely adaptable to whatever’s in your fridge.
What to Serve with Beef and Cheese Chimichangas
While crispy chimichangas shine as the star of any Mexican-inspired meal, they’re even better with thoughtfully chosen sides that complement their rich, savory profile.
I love serving mine with a bright, tangy pico de gallo to cut through the richness and a scoop of guacamole for creamy contrast.
Mexican rice and refried beans make the meal more substantial, while a simple cabbage slaw with lime dressing adds welcome crunch.
Need something cooling? A dollop of sour cream works wonders.
For drinks, nothing beats an ice-cold horchata or margarita to balance those spicy, cheesy flavors.
Final Thoughts
After you’ve mastered these beef and cheese chimichangas, you’ll never want to order takeout again! There’s something so satisfying about biting into that crispy shell and watching all that melty cheese and savory beef spill out.
I make these at least once a month at my house, often doubling the recipe to freeze extras for busy weeknights. The beauty is in their versatility—swap chicken for beef, add corn or peppers, or try different cheese blends.
Beef and Cheese Chimichangas
Ingredients
Equipment
Method
- Brown ground beef with diced onion in a large skillet over medium heat until meat is cooked and onion is soft and translucent. Drain excess grease.
- Add minced garlic, taco seasoning, and salsa to the skillet. Simmer for 3-4 minutes until well combined.
- Lay out flour tortillas and spread refried beans down the center of each one.
- Top each tortilla with beef mixture and shredded cheese.
- Fold tortillas by bringing the bottom edge up, folding in both sides, and rolling upward to create a tight package.
- For oven-baked version: Preheat oven to 400°F. Place chimichangas seam-side down on a baking sheet, brush with oil, and bake for 18-20 minutes, flipping halfway through, until golden and crispy.
- For pan-fried version: Heat oil in a skillet and carefully cook chimichangas until crispy on all sides.
