Can I bake these instead of frying?

Absolutely! Brush the rolled chimichangas lightly with oil or melted butter and bake at 400°F on a lined baking sheet for about 20 minutes, turning once. They won’t be as ultra-crispy as the fried version, but they’re still delicious and lighter.

They do have a kick from the green chiles and jalapeños, but you control the heat! Want it milder? Use just the green chiles and skip the jalapeños, or vice versa if you like things spicy.

What’s the best way to keep leftovers crispy?

For leftover chimichangas, skip the microwave if possible. Reheat in an oven or air fryer until hot and crisp—this brings back that just-fried crunch.

Can I make the filling ahead of time?

Yes, the beef-bean filling can be made a day or two in advance and stored in the fridge. Just warm it up before assembling and frying the chimichangas for the best result.

Beef and Cheese Chimichangas Recipe

Name: Beef and Cheese Chimichangas Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Tex-Mex
Ingredients: 1 ½ lbs. ground beef; 1 can refried beans; ½ medium onion, chopped; 2 tsp. minced garlic; 2 tsp. chili powder; 1 tsp. cumin; ½ tsp. oregano; Salt and pepper, to taste; ½ cup tomato sauce (from the 24 oz. total); 10 (10-inch) flour tortillas; 1 ½ cups shredded taco blend cheese; Oil for frying (enough to fill 1 inch in a skillet); Remaining tomato sauce (from the 24 oz. total); 4 oz. diced green chilis (from a can); 4 oz. chopped jalapeños (from a can); Salt and pepper, to taste

Description

These beef and cheese chimichangas feature a flavorful mixture of ground beef, refried beans, onions, spices, and cheese, all wrapped in crispy fried flour tortillas and topped with a zesty tomato, green chili, and jalapeño sauce for a classic Tex-Mex meal.

Ingredients

Units Scale

For the Filling

1 1/2 lbs. ground beef
1 can refried beans
1/2 medium onion, chopped
2 tsp. minced garlic
2 tsp. chili powder
1 tsp. cumin
1/2 tsp. oregano
Salt and pepper, to taste
1/2 cup tomato sauce (from the 24 oz. total)

For the Chimichangas

10 (10-inch) flour tortillas
1 1/2 cups shredded taco blend cheese
Oil for frying (enough to fill 1 inch in a skillet)

For the Sauce

Remaining tomato sauce (from the 24 oz. total)
4 oz. diced green chilis (from a can)
4 oz. chopped jalapeños (from a can)
Salt and pepper, to taste

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Instructions

Brown the Beef: Add ground beef to a skillet over medium-high heat. Cook until the meat is completely browned, breaking it up with a spatula as it cooks. Drain off any excess liquid to avoid excess grease in the filling.
Prepare the Filling: Add refried beans, chopped onion, minced garlic, ½ cup tomato sauce, chili powder, oregano, cumin, and salt and pepper to the skillet with the browned beef. Cook the mixture for another 5 minutes over medium heat, stirring well to combine all ingredients and allow the flavors to meld.
Warm the Tortillas: Heat the flour tortillas in the microwave until just warm and pliable, making them easier to roll.
Shape the Chimichangas: Evenly divide the filling among the warmed tortillas, placing it in the center of each. Fold one side of the tortilla over the filling, tuck in the ends, and then roll up tightly to form a packet. Secure each roll with a toothpick so they don’t unravel during frying.
Fry the Chimichangas: Pour about an inch of oil into a deep-sided skillet and heat over medium-high. When the oil is hot, carefully place the filled chimichangas seam-side down into the skillet. Fry until they are golden brown and crispy on all sides, turning as needed. Remove and drain on a paper towel–lined tray to remove excess oil.
Prepare the Sauce: In a saucepan over medium heat, combine the remaining tomato sauce, diced green chilis, and chopped jalapeños. Stir well and heat until warmed through. Season with salt and pepper to taste if needed.
Assemble and Serve: Place fried chimichangas on serving plates. Ladle the warm sauce over them, sprinkle with shredded taco blend cheese, and serve immediately for the best texture and flavor.

Notes

For extra flavor, add a handful of fresh chopped cilantro to the filling or sauce.
You can serve chimichangas with sour cream, guacamole, or pico de gallo for added freshness.
If you prefer a healthier version, try baking the assembled chimichangas at 425°F (220°C) until crispy instead of frying.
Be careful not to overfill the tortillas to avoid difficulty sealing them.
The sauce can be made milder by reducing the amount of jalapeños or omitting them entirely.

Nutrition

Serving Size: 1 chimichanga
Calories: 480
Sugar: 5g
Sodium: 1060mg
Fat: 23g
Saturated Fat: 9g
Unsaturated Fat: 11g
Trans Fat: 1g
Carbohydrates: 43g
Fiber: 5g
Protein: 23g
Cholesterol: 60mg