Beef and Cheese Chimichangas Recipe

If you’re searching for a no-fuss, wildly flavorful dinner that will make everyone at the table ridiculously happy, these Beef and Cheese Chimichangas are pure magic. Ready in about 35 minutes and loaded with sizzling beef, creamy beans, melty cheese, and a punchy tomato-chile sauce—this is Tex-Mex comfort food at its boldest. Best of all, you can have these golden, crispy chimichangas on your plate faster than you’d ever expect, making them a total winner for busy weeknights when you need fabulous flavor in almost no time.

Ingredients You’ll Need

All-star ingredients, each with its own important job, come together in this recipe:

• Ground Beef: The star protein—choose lean beef for less grease, but any ground beef you have works.
• Refried Beans: Adds creamy richness and helps hold the filling together. Canned beans keep it super easy.
• Onion: Chopped for a pop of sweetness and aroma that infuses the filling with depth.
• Minced Garlic: Don’t skip this! It amps up the flavor and pairs beautifully with the beef.
• Chili Powder & Cumin: These classic spices bring warmth and that true Tex-Mex flair.
• Oregano: A touch of earthiness to balance the heat and zest.
• Flour Tortillas: The wrap for your chimichangas—10-inch size gives you plenty of space for filling.
• Tomato Sauce: Used in the filling and the sauce topping to bring tanginess and moisture.
• Diced Green Chiles & Chopped Jalapeños: These canned gems add a welcome kick and lively brightness.
• Shredded Taco Blend Cheese: Melts into gooey perfection for topping.
• Salt & Pepper: For seasoning to perfection.
• Oil for Frying: Use any neutral oil with a high smoke point—vegetable or canola are great options.

Tip: Have toothpicks on hand to secure your chimichangas while frying!

Variations

Looking to put your own spin on these chimichangas? Here are a few fun ideas:

• Chicken or Turkey Swap: Substitute ground beef with ground chicken or turkey for a lighter twist.
• Bean It Up: Use black beans or pinto beans instead of refried beans for more texture and fiber.
• Veggie Power: Sauté bell peppers, corn, or zucchini with the beef for bonus flavor and nutrition.
• Baked Option: Brush wrapped chimichangas lightly with oil and bake at 400°F until crispy for a less decadent take.
• Cheese Choices: Try Monterey Jack, cheddar, or pepper jack if taco cheese blend isn’t your favorite.
• Tame the Heat: Skip the jalapeños or use mild green chiles for a softer flavor profile, or load up extra if you love spice.

How to Make Beef and Cheese Chimichangas

Step 1: Cook the Beef

Brown the ground beef in a skillet over medium-high heat until it’s cooked through, then drain off any extra fat.

Step 2: Build the Flavorful Filling

To the beef, add refried beans, chopped onion, minced garlic, about half a cup of tomato sauce, chili powder, oregano, cumin, and season with salt and pepper. Stir and let everything mingle over medium heat for about 5 minutes.

Step 3: Warm the Tortillas

Zap your tortillas in the microwave until warmed through—that way, they’re easier to roll without tearing.

Step 4: Fill and Roll

Spoon an even amount of filling into the center of each tortilla. Fold up one end, tuck in the sides, and finish rolling tightly. Secure each packet with a toothpick to make sure nothing escapes during frying.

Step 5: Fry to Golden Perfection

Pour about an inch of oil into a deep skillet and heat over medium-high heat. When shimmering, gently lay the chimichangas seam-side down. Fry until crispy and golden on all sides, just a few minutes per side—don’t wander too far! Transfer to a tray lined with paper towels to drain.

Step 6: Make the Savory Sauce

While the chimis are cooling, combine the rest of the tomato sauce, diced green chiles, and chopped jalapeños in a saucepan over medium heat. Season with salt and pepper, warming through until bubbling hot.

Step 7: Assemble and Enjoy

Place fried chimichangas onto plates, generously spoon over the sauce, and finish with a blanket of shredded cheese. Serve immediately while everything is piping hot and velvety.

How to Serve

These beef and cheese chimichangas are hearty enough to stand alone, but they absolutely sing with a few easy accents:

Toppings: Sprinkle with extra cheese, a dollop of sour cream, sliced green onions, fresh cilantro, or even chunky guacamole for a zesty contrast.
Sauce: Don’t skimp on the tomato-chile sauce—it transforms every bite!
Sidekicks: Serve alongside Mexican rice, a crispy green salad, or refried beans for a full Tex-Mex feast.
Party Trick: Slice chimichangas in halves or thirds for a festive appetizer platter or game day munchie.

Make Ahead and Storage

Storing Leftovers

Allow chimichangas to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days.

Freezing

Wrap cooled, un-sauced chimichangas individually in foil or plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

For best results, reheat in an oven or air fryer at 350°F until crisp and hot, about 10-15 minutes. Microwave works in a pinch, especially with a damp paper towel to prevent drying, but they won’t be as crispy.

FAQs

Final Thoughts

These beef and cheese chimichangas are perfect proof that dinner doesn’t have to be complicated to be unforgettable. Crispy, melty, and packed with flavor, they deliver restaurant-worthy results right from your own kitchen. Give them a try and don’t hesitate to add your own touch—with a recipe this flexible, you’re always bound to win. Enjoy every crunchy, cheesy bite!

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