Crispy deep-fried or baked beef and cheese chimichangas offer a fiesta-worthy bite packed with savory meat, gooey cheddar cheese, and a hint of spice—all wrapped in a golden tortilla. Whether I choose to bake them for a lighter crunch or deep-fry for full-on crispiness, these chimichangas bring the fun of Tex-Mex right to my dinner table.

Why You’ll Love This Recipe

I love how versatile and satisfying these beef and cheese chimichangas are. The filling is flavorful without being overly complicated, and the combination of seasoned beef, creamy sour cream, green chilies, and melted cheddar creates a rich, tangy interior. I can serve them for family dinners or casual gatherings, and they’re always a hit. Plus, having the option to bake or deep-fry gives me control over how indulgent I want to be.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound ground beef
½ small onion, chopped
1 clove garlic, minced
½ teaspoon taco seasoning mix (or to taste)
1 teaspoon dried oregano
¼ cup sour cream
1 (4-ounce) can chopped green chilies
2 tablespoons distilled white vinegar
1 cup shredded cheddar cheese
¼ cup margarine (for dipping tortillas)
6 (7‑inch) corn tortillas

directions

I start by preheating the oven to 450 °F (230 °C).
In a skillet over medium heat, I brown the ground beef with chopped onion, garlic, taco seasoning, and oregano until the beef is crumbled and cooked through—this takes about 8 minutes. I make sure to drain any excess fat.
I stir in the sour cream, green chilies, and vinegar until everything is well mixed, then take the skillet off the heat and stir in the shredded cheddar cheese.
In a small skillet over low heat, I melt the margarine and dip each tortilla for about 30 seconds so they soften and don’t tear when folded.
I place each tortilla on a baking sheet, add about ⅓ cup of the filling, and fold the sides over the filling, then fold the top and bottom to form a neat package. I make sure to place them seam-side down.
I bake the chimichangas until the tortillas are crisp and golden—about 15 minutes. I serve them warm, straight out of the oven.

Servings and timing

This recipe makes 6 chimichangas, perfect for serving 6 people.

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Serving size: 1 chimichanga

Variations

Sometimes I switch things up by using ground turkey or shredded chicken instead of beef. I’ve also tried Monterey Jack or pepper jack cheese in place of cheddar for a little extra kick. If I want to go vegetarian, I replace the meat with black beans and corn, and it still turns out delicious. For a fun twist, I’ll drizzle queso or salsa verde over the top before serving.

storage/reheating

I store any leftover chimichangas in an airtight container in the refrigerator for up to 3 days. When I want to reheat them, I pop them in the oven at 375 °F for about 10 minutes to bring back that crispiness. If I’m in a hurry, I use the microwave, but I lose some of the crunch. For freezing, I wrap them individually in foil and freeze for up to 2 months—just reheat in the oven straight from the freezer.

FAQs

How can I make these chimichangas spicier?

I add some chopped jalapeños or use a spicier taco seasoning if I want more heat. A dash of hot sauce in the filling also does the trick.

Can I make these ahead of time?

Yes, I prepare and assemble the chimichangas, then store them in the fridge until I’m ready to bake. This works great for meal prepping.

What sides go well with chimichangas?

I usually serve them with Mexican rice, refried beans, or a fresh salad. Guacamole and salsa on the side make a great addition too.

Can I use flour tortillas instead of corn?

Definitely. Flour tortillas are easier to fold and hold up well during baking or frying. I just make sure they’re the same size.

Is it better to bake or deep-fry them?

It depends on what I’m in the mood for. Baking gives a lighter, healthier result, while deep-frying gives that ultimate crunchy texture.

Conclusion

These crispy beef and cheese chimichangas are everything I want in a Tex-Mex comfort food—crispy, cheesy, savory, and incredibly satisfying. They’re easy to make, easy to customize, and always a crowd-pleaser. Whether I bake them for a healthier option or go all-in with deep-frying, they never disappoint.