Easy Beef and Cheese Chimichangas

I make chimichangas on the regular because they’re ridiculous comfort food that somehow feels fancy-ish when you crisp them up right. This version is simple—ground beef, melty cheese, a little salsa, and a pan fry (or bake) finish—so it hits that greasy, crunchy, oozy spot without turning your kitchen into a disaster zone. If you want something that pleases kids and grown-ups, freezes well, and lands on the table faster than you can order takeout, this is it.

My husband acts like I invented the wheel every time I make these. He’ll hover over the skillet with a tortilla like a hawk, give me exaggerated notes about “more cheese, always more cheese,” and then proceed to eat three even though he swears he’s “just having one.” Our kid requests them for birthdays now (yes, birthdays), and when I pack leftovers for him, he eats one cold the next morning like it’s breakfast of champions. These chimichangas have quietly become weekend staple-meets-family-ritual—messy hands, napkins, the occasional debate about salsa vs. crema. I once forgot to seal one and it exploded glorious, cheese-laden crumbs everywhere; we still laugh about the fried tortilla confetti.

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This recipe is one of those “do it your way” meals. Sometimes I brown the beef with a pile of onions and garlic; other times it’s straight-up beef + taco mix + salsa because I’m hungry and not a chef. I once swapped shredded cheddar for a melty Oaxaca-style cheese and nearly cried it tasted so much better. If you decide to fry, please don’t try to multitask with the mail—hot oil and distracted me do not mix. Also: a quick dab of cornstarch on overly wet fillings can save you from limp tortillas.

Shopping Tips

– Protein: Use lean ground beef (85/15) for good flavor without huge grease flare-ups, or grab ground turkey for a lighter version.
– Cheese: Pick a good melting cheese—Monterey Jack or mild cheddar shred better than pre-sliced, which can be clumpy.
– Canned Goods: If you add canned tomatoes or green chiles, choose low-sodium or no-salt-added so you can control seasoning.
– Spices: A simple taco seasoning blend works; look for blends without too much sugar if you prefer savory.
– Grains/Pasta: Use large flour tortillas (10–12 inch) for easier wrapping; smaller ones lead to sad, overstuffed chimichangas.

Prep Ahead Ideas

– Brown the meat, mix it with seasonings and any canned stuff, and cool completely the day before; store in an airtight container in the fridge.
– Shred your cheese ahead, and keep in a zip-top bag with the air squeezed out.
– Assemble un-fried chimichangas, place seam-side down on a sheet pan, cover tightly, and refrigerate up to 24 hours or freeze for longer.
– Use labeled freezer bags or a shallow airtight container for stacked frozen chimichangas so you don’t smush the shape.

✔Time-Saving Tricks

– Cook the filling in one pan: brown the beef, toss in spices, add salsa/tomatoes, and you’re done—no extra pots.
– Use rotisserie chicken or leftover taco meat when you don’t want to brown fresh beef.
– Air-fry or bake from frozen straight to crispness—no thawing required if you give a few extra minutes.
– Don’t rush the seal: wet edges are the enemy of a neat roll, so pat them dry or brush with a bit of beaten egg.

✔Common Mistakes

– Overfilling the tortilla: I did this once and created a lava flow of cheesy beef. Fix: scoop smaller portions and tuck tightly.
– Frying at too high heat: burn the tortilla before cheese melts. Lower the heat and monitor; aim for medium-high, not screaming.
– Wet fillings that make everything soggy: drain canned tomatoes/beans or reduce the filling sauce in the pan a few minutes.
– Not letting them rest after frying: they’ll be molten inside; let sit 2–3 minutes so the filling settles.

What to Serve It With

– Simple shredded lettuce, pico de gallo, and crema or sour cream for spooning on top.
– Quick charred corn salad or a cilantro-lime rice for a fuller plate.
– Refried beans or black beans on the side for extra staying power.
– Pickled red onions as a bright counterpoint to all the richness.

✔Tips & Mistakes

– Use medium/large tortillas—smaller ones tear or overflow.
– Salt at the end if using salted taco seasoning; taste the filling first.
– If the tortilla splits, press it seam-side down and patch with an extra bit of tortilla or a dab of cheese.
– Don’t crowd the pan when frying; give each chimichanga room to crisp.

✔Storage Tips

Leftovers keep great in the fridge for 3–4 days in an airtight container. Reheat in a hot oven or air fryer to re-crisp—microwaving makes them chewy and sad, though I’ve been guilty of that on a lazy morning. Cold chimichangas? Not my favorite, but kids will eat them like chips; pairing with a cold salsa helps. Frozen chimichangas (flash freeze seam-side up, then bag) last 2–3 months—bake from frozen or air-fry until hot and crisp.

✔Variations and Substitutions

– Swap ground beef for shredded chicken, pulled pork, or a black bean filling for vegetarian eats.
– Try different cheeses—pepper jack if you want heat, or a smoky cheddar for depth.
– Add chopped green chiles or pickled jalapeños for brightness; avoid watery salsas that make things soggy.
– For a lighter method, brush with oil and bake instead of frying—still delicious, less splatter.

Frequently Asked Questions

Easy Beef and Cheese Chimichangas

Golden, crispy chimichangas stuffed with seasoned beef and melty cheese. A fast, crowd-pleasing Tex-Mex dinner.

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Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 45 minutes minutes

Servings: 6

Ingredients

 

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Main Ingredients

• ▢ 1.5 cup neutral oil for frying vegetable or canola
• ▢ 1.25 lb lean ground beef
• ▢ 0.75 cup finely chopped yellow onion
• ▢ 2.5 tsp minced garlic
• ▢ 1 tbsp chili powder
• ▢ 1.5 tsp ground cumin
• ▢ 0.5 tsp smoked paprika
• ▢ 0.5 tsp dried oregano
• ▢ 1 tsp kosher salt to taste
• ▢ 0.5 tsp freshly ground black pepper
• ▢ 1 cup tomato sauce
• ▢ 4 oz mild diced green chiles, drained
• ▢ 0.5 cup beef broth
• ▢ 1 cup refried beans
• ▢ 20 oz large flour tortillas (burrito-size) about 6 tortillas
• ▢ 2 cup shredded cheddar or Monterey Jack
• ▢ 2 tbsp chopped fresh cilantro
• ▢ 1 tbsp fresh lime juice optional
• ▢ 0.5 cup sour cream, for serving optional
• ▢ 0.75 cup salsa, for serving optional

Instructions

Preparation Steps

• Brown the beef with the onion in a large skillet over medium-high heat, breaking it up, 6–7 minutes. Drain excess fat.
• Stir in garlic, chili powder, cumin, paprika, oregano, salt, and pepper. Cook until fragrant, about 1 minute.
• Add tomato sauce, green chiles, and broth. Simmer, stirring, until thick and saucy, 5–7 minutes.
• Off heat, fold in refried beans, cilantro, and lime juice. Let the filling cool 5 minutes.
• Warm the tortillas under a damp towel in the microwave until pliable, 30–45 seconds.
• Spoon filling across the lower third of each tortilla. Top with cheese. Fold sides in and roll tightly, seam down.
• Heat the oil in a deep skillet to about 350°F over medium-high heat.
• Fry chimichangas seam-side down until deep golden, 2–3 minutes per side. Drain on a rack or paper towels.
• Serve hot with salsa and sour cream.

Notes

Try an air-fryer version: brush chimichangas lightly with oil and air-fry at 380°F for 8–10 minutes, turning once, until crisp. To bake, brush with oil and bake at 425°F for 15–20 minutes. Leftovers keep 3 days refrigerated; re-crisp in a 375°F oven for 10–12 minutes.

This recipe is an original creation inspired by classic Easy Beef and Cheese Chimichangas flavors. All ingredient ratios and instructions are independently developed.