Craving a crispy, indulgent Mexican Dinner? These Beef and Cheese Chimichangas deliver! Packed with savory ground beef, melty cheese, and creamy refried beans, all wrapped in a golden-fried tortilla, this Tex-Mex classic is perfect for weeknights or festive gatherings. Easy to make and bursting with flavor, they’re a surefire hit for family meals or casual entertaining.
Why You’ll Love These Beef and Cheese Chimichangas
These Beef and Cheese Chimichangas are a standout Mexican Dinner:
- Quick and Easy: Ready in about 35 minutes, perfect for busy evenings.
- Crispy Perfection: Fried to a golden crunch with a warm, gooey filling.
- Customizable: Swap ingredients or add toppings to suit your taste.
- Crowd-Pleaser: Loved by all ages for its bold, comforting flavors.
- Versatile: Great for dinners, parties, or meal prep.
- I serve this Mexican Dinner for game nights, and the crunchy, cheesy chimichangas always steal the show!
Ingredients for Beef and Cheese Chimichangas
Here’s what you’ll need for Beef and Cheese Chimichangas (serves 6):
- 1 lb ground beef
- 1 cup water
- 6 large flour tortillas (10-inch)
- 1 can (16 oz) refried pinto beans
- 2 cups shredded cheddar or Monterey Jack cheese
- 2 cups vegetable oil, for frying
- Seasoning Blend:
- 1 tbsp chili powder
- ½ tbsp seasoned salt
- ½ tbsp ground cumin
- 1 tsp black pepper
- 1 tsp garlic powder
- ½ tsp dried oregano
- Optional Toppings:
- Sour cream
- Shredded lettuce
- Salsa
- Chopped tomatoes
Ingredient Tips:
- Ground Beef: Lean (80/20) to minimize grease; drain fat thoroughly.
- Cheese: Cheddar for sharpness, Monterey Jack for creaminess; Mexican blends work too.
- Tortillas: Warm flour tortillas for easy rolling; corn tortillas are less sturdy.
- Beans: Refried pinto beans add creaminess; black beans are a great swap.
- Oil: Use neutral vegetable oil with a high smoke point for frying.
Directions for Beef and Cheese Chimichangas
Let’s make these irresistible Beef and Cheese Chimichangas!
Cook Beef Filling
In a large skillet over medium heat, I brown 1 lb ground beef until fully cooked, about 5–7 minutes, then drain excess fat. I return the beef to the skillet, add the seasoning blend (1 tbsp chili powder, ½ tbsp seasoned salt, ½ tbsp cumin, 1 tsp pepper, 1 tsp garlic powder, ½ tsp oregano), and 1 cup water, simmering for 5 minutes until the water is absorbed and the beef is flavorful.
Heat Oil
In a deep skillet, I heat 2 cups vegetable oil over medium heat to 350°F (175°C), checking with a thermometer for frying readiness.
Assemble Chimichangas
I warm 6 flour tortillas to make them pliable. On each tortilla, I spread 1 tbsp refried beans, add 2 tbsp seasoned beef, and sprinkle ⅓ cup shredded cheese. I fold the sides in, then roll tightly, securing with a toothpick if needed to seal.
Fry Chimichangas
I carefully place 2–3 chimichangas seam-side down in the hot oil, frying for 1–2 minutes per side until golden and crispy. I remove them with tongs and drain on paper towels.
Serve
I serve hot, topped with sour cream, shredded lettuce, salsa, and chopped tomatoes for a fresh, vibrant finish.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 6
- Calories: ~550 kcal per serving
- Macros per Serving: 45g carbs, 25g protein, 35g fat, 4g fiber
Variations for Beef and Cheese Chimichangas
Try these twists on Beef and Cheese Chimichangas:
- Baked Option: Brush with oil and bake at 400°F (200°C) for 15–20 minutes for a lighter dish.
- Spicy Kick: Mix in chopped jalapeños or ½ tsp cayenne in the beef filling.
- Vegetarian: Replace beef with sautéed mushrooms, bell peppers, or black beans.
- Chicken Swap: Use shredded chicken with green chiles for a different take.
- Extra Veggies: Add sautéed onions or bell peppers to the filling for more texture.
Serving Ideas:
- Pair with Mexican rice and refried beans for a hearty Mexican Dinner.
- Serve with a side salad or elote (Mexican street corn) for balance.
- Set up a topping bar with guacamole, queso, and hot sauce for parties.
Storage
I store leftover Beef and Cheese Chimichangas in an airtight container in the fridge for up to 3 days, cooling completely before sealing. For freezing, I wrap each chimichanga in foil and place in a freezer-safe bag for up to 2 months. I reheat in a 350°F (175°C) oven for 10–15 minutes (thawed) or an air fryer at 375°F (190°C) for 5–7 minutes to keep them crispy, avoiding the microwave to prevent sogginess.
FAQs About Beef and Cheese Chimichangas
Can I bake Beef and Cheese Chimichangas instead of frying?
Yes, I brush with oil and bake at 400°F (200°C) for 15–20 minutes for a lighter Mexican Dinner.
Can I make Beef and Cheese Chimichangas ahead of time?
I assemble them a few hours ahead, refrigerate, and fry fresh for the crispiest Mexican Dinner.
What cheese works best for chimichangas?
I use cheddar or Monterey Jack for melty texture; pepper jack adds a spicy twist.
How do I keep chimichangas sealed while frying?
I roll tightly, fold sides in, and fry seam-side down first, using toothpicks if needed.
Can I freeze Beef and Cheese Chimichangas?
I wrap them individually and freeze for up to 2 months, reheating in the oven for crispiness.
More Dinner Recipes
- Classic Moussaka: A Hearty, Soul-Warming Treat
- Honey Garlic Salmon Air Fryer
- Mozzarella Chicken in Basil Cream Sauce
- Garlic Butter Steak Bites Recipe
- Sweet Potato And Chicken Recipes
Conclusion
Making Beef and Cheese Chimichangas at home is such a rewarding experience—I love the crispy outside combined with the rich, savory filling inside. This recipe is straightforward and flexible enough to tweak with different ingredients and toppings depending on what I’m craving. It’s a fantastic meal for any occasion, whether it’s a busy weeknight or a relaxed weekend get-together. Give it a try, and I’m sure it will become a favorite in your kitchen too.
Beef and Cheese Chimichangas
Ingredients
- 6 large flour tortillas
- 1 pound ground beef
- 1 cup water to add to cooked and seasoned beef
- 2 cups shredded cheese
- 1 can refried pinto beans
- 2 cups vegetable oil for frying chimichangas
Seasoning for ground beef:
- 1 tablespoon chili powder
- 1/2 tablespoon seasoned salt
- 1/2 tablespoon ground cumin
- 1 teaspoon black pepper
- 1 teaspoon garlic salt or garlic powder
- 1/2 teaspoon dried oregano
- 1/2 –1 cup water
Topping Ideas:
- Sour cream
- Shredded lettuce
- Salsa
- Chopped tomatoes
Instructions
- Brown the ground beef in a skillet over medium heat until fully cooked. Drain any excess grease.
- Return the beef to the skillet, add the seasoning blend and 1 cup of water, then simmer until the water is absorbed and the beef is well seasoned.
- Heat the vegetable oil in a separate skillet over medium heat for frying.
- Spread about a tablespoon of refried beans on one side of each tortilla, add 1-2 tablespoons of seasoned beef, and sprinkle with shredded cheese.
- Roll the tortillas tightly, folding in the sides to seal the filling inside.
- Carefully place each chimichanga seam side down into the hot oil and fry for 1-2 minutes on each side until golden brown and crispy.
- Remove from oil and drain on paper towels to remove excess grease.
- Serve hot, topped with sour cream, shredded lettuce, salsa, and chopped tomatoes as desired.
Notes
- For a spicier version, add chopped jalapeños or hot sauce to the beef mixture.
- Bake chimichangas at 400°F for 15-20 minutes with a light oil brush for a healthier option.
- Try swapping pinto beans for black beans or adding sautéed onions and peppers for extra flavor.
- Vegetarian option: use sautéed mushrooms, bell peppers, and beans instead of ground beef.
- Use different cheeses like pepper jack or Mexican blend to vary flavor.
Store leftovers in an airtight container in the fridge for up to 3 days. - Reheat in oven or air fryer at 350°F for about 10 minutes to keep crispy.
- Freeze individually wrapped chimichangas for up to 2 months; bake from frozen at 375°F for 20-25 minutes to reheat.
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