If you crave a dish bursting with bold flavors, gooey cheese, and irresistible crispiness, this Beef and Cheese Chimichangas Recipe will quickly become your new go-to comfort food. Picture seasoned ground beef mingling with melted cheddar cheese, all wrapped snugly in a warm flour tortilla and cooked to golden perfection. Whether baked or pan-fried, these chimichangas deliver that satisfying crunch paired with a rich, savory filling that feels both indulgent and deeply satisfying. It’s like a fiesta of flavors that you can enjoy right at home anytime you want something spectacularly delicious.
Ingredients You’ll Need
These ingredients are simple yet essential, harmonizing to create the perfect balance of taste, texture, and color in this Beef and Cheese Chimichangas Recipe. Each one plays a vital role, from the savory beef and aromatic spices to the creamy cheddar cheese and soft tortillas that wrap it all together.
- 1 pound ground beef: The hearty base that provides rich, meaty flavor and protein.
- 1 small onion (diced): Adds sweet sharpness and a bit of crunch when cooked.
- 2 cloves garlic (minced): Brings warmth and depth to the overall taste.
- 1 teaspoon ground cumin: Offers an earthy, slightly smoky undertone.
- 1/2 teaspoon chili powder: Gives a subtle kick and authentic Mexican flair.
- 1/2 teaspoon paprika: Enhances color and provides a mild, sweet pepper flavor.
- 1/2 teaspoon salt: Balances all the flavors beautifully.
- 1/4 teaspoon black pepper: Adds a gentle heat and complexity.
- 1/4 cup tomato sauce: Contributes moisture and a tangy richness.
- 1/4 cup beef broth: Keeps the filling juicy and flavorful as it simmers.
- 1 1/2 cups shredded cheddar cheese: Melts into creamy, cheesy goodness inside every bite.
- 6 large flour tortillas: Soft and pliable shells that hold the filling together perfectly.
- Vegetable oil: For brushing or pan-frying to achieve that signature crispy exterior.
How to Make Beef and Cheese Chimichangas Recipe
Step 1: Cook the Beef and Aromatics
Start by heating a large skillet over medium heat and cooking the ground beef until it’s fully browned and no longer pink. Once browned, drain any excess fat to avoid greasiness. Then, add the diced onion and minced garlic to the pan. Cook these together for about 2 to 3 minutes until the onion softens and the garlic releases its fragrant aroma, infusing the beef mixture with savory goodness.
Step 2: Season and Simmer
Next, stir in the ground cumin, chili powder, paprika, salt, and black pepper. These spices are the heart of this Beef and Cheese Chimichangas Recipe, layering in warm, smoky, and mildly spicy notes that elevate the filling. Pour in the tomato sauce and beef broth, stirring well. Allow the mixture to simmer gently for about 5 minutes so the flavors meld and the sauce thickens slightly, creating a luscious, well-rounded filling.
Step 3: Combine with Cheese and Prepare Tortillas
Remove the skillet from heat and let the beef mixture cool for a few minutes—this prevents the cheese from melting too quickly and makes stuffing easier. Stir in the shredded cheddar cheese until it melts into the warm beef, creating gooey pockets of cheesy delight throughout the filling. Meanwhile, warm the flour tortillas slightly so they become more flexible and less likely to tear when you roll them.
Step 4: Assemble the Chimichangas
Spoon a generous amount of the beef and cheese mixture into the center of each tortilla. Fold in the sides neatly, then roll the tortilla tightly from one end to the other, much like a burrito. This wrapping technique keeps all the tasty filling enclosed and ready to crisp up beautifully.
Step 5: Cook to Crispy Perfection
You can either bake or pan-fry your chimichangas depending on your preferred texture. To bake, preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Place the chimichangas seam-side down on a baking sheet, brush the tops lightly with vegetable oil for a golden finish, and bake for 20 to 25 minutes until crispy and golden brown. For pan-frying, warm a thin layer of oil in a skillet over medium heat and cook each chimichanga seam-side down until that side is crisp, then turn to brown all sides evenly. The result is a crunchy, golden exterior that perfectly contrasts with the creamy, flavorful filling.
How to Serve Beef and Cheese Chimichangas Recipe
Garnishes
Garnishing your chimichangas not only adds beautiful color but also layers of fresh flavor. Top them with dollops of tangy sour cream, creamy guacamole, or vibrant salsa to complement the richness of the beef and cheese inside. Fresh cilantro, sliced jalapeños, or chopped green onions can also add a pop of brightness and texture, turning each bite into a lively experience.
Side Dishes
Serve your chimichangas alongside simple sides like Mexican rice or refried beans for a traditional touch. A crisp, fresh salad with a zesty lime dressing can balance out the heaviness, while corn on the cob or grilled vegetables bring a bit of smoky sweetness. These sides keep the meal well-rounded and satisfying without overshadowing the main event.
Creative Ways to Present
Feeling adventurous? Slice your chimichangas into smaller pieces and serve them as finger foods at your next gathering, complete with a trio of dipping sauces. You can also create a chimichanga bowl by placing the filling over rice and drizzling with your favorite toppings for a deconstructed take on the classic. Presentation makes the meal feel festive and personal, perfect for sharing with loved ones.
Make Ahead and Storage
Storing Leftovers
Leftover chimichangas can be tightly wrapped in foil or placed in an airtight container and refrigerated for up to 3 days. This makes for an easy next-day meal or snack that heats up beautifully while retaining much of that original crispness and flavor.
Freezing
You can prepare the chimichangas fully assembled but uncooked and freeze them before baking or frying. Wrap each chimichanga individually in plastic wrap and place in a freezer-safe bag or container for up to 2 months. When ready to enjoy, simply bake or fry straight from frozen, adding a few extra minutes to the cooking time.
Reheating
To reheat, place leftover chimichangas in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for 10 to 15 minutes until warmed through and crispy again. Avoid microwaving if possible, as it tends to make the tortillas soggy and loses that delightful crunch.
FAQs
Can I use a different type of cheese in this recipe?
Absolutely! While shredded cheddar is traditional and melts beautifully, you can experiment with Monterey Jack, pepper jack for a spicy boost, or even a blend of cheeses to create your unique flavor profile.
Is it possible to make this recipe vegetarian-friendly?
Yes! Simply substitute the ground beef with cooked and seasoned beans, lentils, or plant-based meat alternatives. These swaps still provide great texture and protein while keeping that satisfying taste you expect.
What’s the best way to keep chimichangas crispy after cooking?
Serving them immediately is ideal, but if you need to hold them, keep chimichangas in a warm oven on a wire rack to preserve airflow around them. Avoid covering tightly, which traps steam and softens the crisp exterior.
Can I prepare the filling ahead of time?
Definitely. The beef and cheese filling can be made a day in advance and stored in the fridge. Just give it a good stir before assembling the chimichangas to ensure the cheese melts evenly when cooked.
What oil is best for frying chimichangas?
Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil. These oils ensure even frying and a nice golden crust without imparting unwanted flavors.
Final Thoughts
This Beef and Cheese Chimichangas Recipe is an absolute crowd-pleaser and a wonderful way to bring bold, hearty flavors into your kitchen with minimal fuss. Whether you bake or fry them, each bite delivers a delightful crunch and rich, cheesy filling that feels like a warm hug on a plate. I encourage you to give this recipe a try soon—you’ll love how easy it is to make and how incredibly satisfying it tastes every single time.
Print
Beef and Cheese Chimichangas Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 chimichangas
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Description
Delicious beef and cheese chimichangas featuring seasoned ground beef and melted cheddar cheese, wrapped in crispy flour tortillas. These chimichangas can be baked for a healthier twist or pan-fried for a classic crispy texture, offering a flavorful Mexican-American main course perfect for any meal.
Ingredients
Beef Filling
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup tomato sauce
- 1/4 cup beef broth
- 1 1/2 cups shredded cheddar cheese
For Assembly
- 6 large flour tortillas
- Vegetable oil for brushing or frying
Instructions
- Cook the Beef: In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat, then add the diced onion and minced garlic. Cook for 2 to 3 minutes until softened.
- Season the Mixture: Stir in ground cumin, chili powder, paprika, salt, and black pepper into the beef mixture. Add tomato sauce and beef broth, then simmer for 5 minutes until the sauce has slightly thickened.
- Add Cheese and Cool: Remove the skillet from heat and let the beef mixture cool slightly. Stir in the shredded cheddar cheese until well combined.
- Prepare Tortillas: Warm the flour tortillas slightly to make them pliable and easier to roll.
- Assemble Chimichangas: Spoon the beef and cheese mixture into the center of each tortilla. Fold in the sides and roll tightly like a burrito, securing the filling inside.
- Bake Option: Preheat the oven to 400°F (200°C). Place chimichangas seam-side down on a baking sheet. Brush each with vegetable oil to promote crispiness. Bake for 20 to 25 minutes until golden and crispy on the outside.
- Pan-Fry Option: Heat a thin layer of vegetable oil in a skillet over medium heat. Cook each chimichanga seam-side down first, then turn to brown all sides evenly until crisp and golden brown.
Notes
- Top with sour cream, guacamole, or salsa for added flavor and freshness.
- You can substitute ground turkey or shredded chicken for the beef if preferred.
- Chimichangas can be prepared ahead and frozen before baking or frying; cook from frozen as usual.
