Beef and Cheese Chimichangas
A classic Tex-Mex dish featuring crispy fried tortillas filled with savory seasoned ground beef, melted cheese, and creamy refried beans, served with fresh toppings for a satisfying comfort meal.
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.