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Beef and Cheese Chimichangas

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Crispy, homemade chimichangas filled with seasoned ground beef, melty cheese, and creamy refried beans. These can be oven-baked or pan-fried and are perfect for make-ahead meals. Customize them with your favorite salsa and toppings for a restaurant-quality Mexican meal at home.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 chimichangas
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 1 oz taco seasoning 1 packet
  • 1/2 cup salsa
  • 1 cup refried beans
  • 1 1/2 cups shredded cheddar cheese or Mexican blend
  • 6 large flour tortillas burrito-size
  • 2 tablespoons vegetable oil for brushing/frying

Equipment

  • Large skillet
  • Baking sheet

Method
 

  1. 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.
  2. Add minced garlic, taco seasoning, and salsa to the skillet. Simmer for 3-4 minutes until well combined.
  3. Lay out flour tortillas and spread refried beans down the center of each one.
  4. Top each tortilla with beef mixture and shredded cheese.
  5. Fold tortillas by bringing the bottom edge up, folding in both sides, and rolling upward to create a tight package.
  6. 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.
  7. For pan-fried version: Heat oil in a skillet and carefully cook chimichangas until crispy on all sides.

Notes

Let tortillas come to room temperature before assembly for better folding. These chimichangas can be made ahead and frozen. You can substitute ground beef with chicken or turkey, and adjust the spice level by using different salsas or adding jalapeños. Serve with guacamole, sour cream, extra salsa, or pico de gallo for a complete meal.

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