How to Make a Delicious Beef and Cheese Chimichanga

How to Make a Delicious Beef and Cheese Chimichanga

Indulge in the ultimate comfort food with this Beef and Cheese Chimichanga recipe, a delightful twist on traditional Mexican cuisine that promises a crispy, cheesy, and meaty experience with every bite. Chimichangas are essentially deep-fried burritos, filled with a savory mixture of spiced beef and melted cheese, then wrapped in a tortilla that crisps up to golden perfection. This dish is perfect for those seeking to bring the flavors of a Mexican fiesta right into their kitchen. Whether you’re hosting a dinner party or simply craving something indulgently satisfying, these chimichangas are sure to impress.

Why You’ll Love Beef and Cheese Chimichanga:

Crispy and Flavorful: The golden, crispy exterior encases a rich, flavorful beef and cheese filling.

Customizable: Easily adapt the fillings to include your favorite ingredients or to accommodate dietary preferences.

Crowd-Pleaser: Ideal for gatherings, satisfying even the most discerning palates.

Satisfying Meal: Serve with sides of rice, beans, or a fresh salad for a complete and hearty meal.

Ingredients Notes For Beef and Cheese Chimichanga:

Beef: Ground beef is seasoned and cooked until perfectly tender. Feel free to substitute with ground turkey or chicken for a lighter option.

Cheese: A blend of shredded cheddar and Monterey Jack cheese melts beautifully, adding gooeyness to the filling.

Tortillas: Large flour tortillas work best, providing enough space to wrap the filling securely.

Seasonings: A mix of chili powder, cumin, garlic powder, and onion powder adds depth and authenticity to the beef filling.

Vegetables: Diced onions and green chilies (optional) incorporated into the beef mixture enhance the overall flavor profile.

Oil: For frying, ensuring the chimichangas achieve that quintessential crispy exterior.

Storage Options:

Refrigerate: Cool any leftovers and store in an airtight container for up to 3 days. Reheat in the oven to maintain crispiness.

Freeze: Freeze cooled chimichangas on a baking sheet, then transfer to a freezer bag. Reheat from frozen in the oven.



For the Beef Filling:

1 tablespoon vegetable oil

1 lb ground beef

1 medium onion, finely chopped

2 cloves garlic, minced

1 packet taco seasoning (or 2 tablespoons homemade taco seasoning)

1/2 cup beef broth

1 can (4 ounces) green chiles, drained (optional)

For Assembly:

8 large flour tortillas

1 1/2 cups shredded cheddar cheese (or a blend of cheddar and Monterey Jack)

Vegetable oil, for fryingL

For Serving:

Sour cream



Chopped lettuce and diced tomatoes (optional)


Prepare the Beef Filling:

Cook Beef: In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the ground beef and cook until it’s no longer pink, breaking it apart with a spoon.

Add Aromatics: Add the chopped onion and minced garlic to the skillet with the beef. Cook until the onion is translucent.

Season: Stir in the taco seasoning, beef broth, and green chiles (if using). Let the mixture simmer until most of the liquid has evaporated, about 5-7 minutes. Remove from heat and let it cool slightly.

Assemble the Chimichangas:

Fill Tortillas: Lay out the flour tortillas on a flat surface. Divide the beef mixture among the tortillas, placing it in the center. Top each with shredded cheese.

Fold: Fold in the sides of each tortilla, then roll them up tightly to enclose the filling.

Secure: Use toothpicks to secure the ends of the tortillas, if necessary.

Fry the Chimichangas:

Heat Oil: In a large skillet or a deep fryer, heat about 1 inch of vegetable oil to 375°F (190°C).

Fry: Fry the chimichangas in batches, seam side down first, turning once, until they are golden brown and crispy, about 2-3 minutes per side.

Drain: Remove the chimichangas from the oil and drain them on paper towels. Remove any toothpicks if you used them.


Serve the chimichangas hot, accompanied by sour cream, guacamole, salsa, and any other desired toppings, such as chopped lettuce and diced tomatoes.

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