If I’m craving something crispy, cheesy, and satisfying, these Beef and Cheese Chimichangas always hit the spot. They bring the flavors of my favorite Mexican restaurant straight to my kitchen, with a golden, crunchy tortilla wrapped around seasoned beef and gooey melted cheese. Whether baked for a lighter option or fried for extra crunch, they are a fun and easy meal to whip up anytime.
Why You’ll Love This Recipe
I love this recipe because it’s incredibly versatile and quick to prepare. I can bake them for a healthier twist or fry them when I’m craving that authentic crispy texture. The filling is simple yet flavorful, and it pairs beautifully with all my favorite toppings like sour cream, salsa, and guacamole. Plus, chimichangas make a perfect family meal since everyone can customize their own!
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 lb ground beef
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½ cup onion, finely chopped
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2 cloves garlic, minced
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1 packet taco seasoning
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½ cup water
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1 cup shredded cheddar cheese
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1 cup shredded Monterey Jack cheese
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6 large flour tortillas
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¼ cup melted butter or vegetable oil (for brushing)
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Sour cream, salsa, and chopped cilantro for serving
Directions
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In a large skillet over medium heat, I cook the ground beef until browned, breaking it apart with a spoon.
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I add the finely chopped onion and cook for about 3 minutes until softened.
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I stir in the minced garlic and cook for another 30 seconds until fragrant.
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I sprinkle in the taco seasoning and add ½ cup of water, stirring well. I let it simmer for about 5 minutes until thickened, then remove it from the heat to cool slightly.
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I warm the flour tortillas slightly to make them more pliable.
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I spoon a generous portion of the beef mixture into the center of each tortilla and top with shredded cheddar and Monterey Jack cheese.
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I fold in the sides and roll up the tortillas tightly.
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For baking, I preheat the oven to 400°F (200°C), place the chimichangas seam-side down on a parchment-lined baking sheet, brush with melted butter or oil, and bake for 20–25 minutes, flipping halfway through.
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For frying, I heat about 1 inch of vegetable oil in a skillet to 350°F (175°C) and fry each chimichanga seam-side down for 2–3 minutes per side until golden and crispy. I drain them on a wire rack.
Servings and Timing
This recipe makes about 6 chimichangas and takes approximately 45 minutes from start to finish.
Prep time: 15 minutes
Cook time: 30 minutes
Servings: 6
Variations
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I sometimes substitute ground beef with shredded rotisserie chicken seasoned with taco spices for a lighter option.
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For a breakfast twist, I fill the tortillas with scrambled eggs, cooked sausage, and cheese.
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To make it vegetarian, I use black beans, corn, sautéed peppers, onions, and plenty of cheese.
Storage/Reheating
I let the chimichangas cool completely before storing them in an airtight container in the fridge for up to 3 days. For longer storage, I wrap them individually in foil and freeze them for up to 2 months.
To reheat from the fridge, I preheat the oven or air fryer to 375°F (190°C) and heat them for 10–12 minutes, flipping once.
To reheat from frozen, I bake them at 375°F (190°C) for 25–30 minutes without thawing.
FAQs
How do I keep chimichangas crispy?
I make sure the beef filling isn't too wet and always place them seam-side down while baking or frying. Letting them cool on a wire rack also helps maintain crispiness.
Can I use different cheeses?
Yes, I love experimenting with blends like mozzarella for extra stretch or pepper jack for a spicy kick.
Can I make chimichangas ahead of time?
Absolutely. I assemble them, refrigerate for up to a day, and bake or fry just before serving for maximum freshness.
What toppings go best with beef chimichangas?
I usually top mine with sour cream, salsa, fresh cilantro, avocado slices, and pickled jalapeños for extra flavor.
Can I air-fry chimichangas?
Yes, I air fry them at 375°F (190°C) for about 10–12 minutes, flipping halfway through, for a crispy, healthier alternative.
Conclusion
Making Beef and Cheese Chimichangas at home is a game-changer for me. They’re easy, delicious, and much better than takeout — fresher, healthier, and fully customizable. Whether I’m hosting a family dinner or just craving something crispy and cheesy, this recipe never disappoints.
Beef and Cheese Chimichangas
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 6 chimichangas
- Category: Main Course
- Method: Baking or Frying
- Cuisine: Mexican-American
Description
Make restaurant-quality Beef and Cheese Chimichangas at home with this easy recipe! Crispy tortillas wrapped around seasoned beef and gooey cheese, baked or fried to perfection. Customize with your favorite toppings for a delicious family meal.
Ingredients
- 1 lb ground beef
- ½ cup onion, finely chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning
- ½ cup water
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 6 large flour tortillas
- ¼ cup melted butter or vegetable oil (for brushing)
- Sour cream, salsa, and chopped cilantro for serving
Instructions
- Cook ground beef in a skillet over medium heat until browned, breaking it apart with a spoon.
- Add finely chopped onion; cook 3 minutes until softened.
- Stir in minced garlic; cook for 30 seconds.
- Add taco seasoning and water; stir and simmer for 5 minutes until thickened.
- Warm tortillas to make pliable.
- Spoon beef mixture and cheeses onto each tortilla, then fold and roll tightly.
- For baking: Preheat oven to 400°F (200°C). Place chimichangas seam-side down on a baking sheet, brush with butter or oil, and bake 20–25 minutes, flipping halfway.
- For frying: Heat 1 inch of oil to 350°F (175°C). Fry chimichangas seam-side down, 2–3 minutes per side until golden. Drain on a wire rack.
- Serve hot with sour cream, salsa, and cilantro.
Notes
- To keep chimichangas crispy, ensure the beef filling isn’t too wet and let them cool on a wire rack after cooking.
- Substitute ground beef with shredded chicken or beans for variations.
- Air fryer method: Cook at 375°F (190°C) for 10–12 minutes, flipping halfway through.
- Store leftovers in an airtight container in the fridge (up to 3 days) or freeze (up to 2 months).
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