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Chimichangas with Beef and Cheese

Chimichangas with Beef and Cheese

Crunchy, golden chimichangas packed with seasoned beef, refried beans, and gooey cheese. Finish with cool toppings for the perfect bite.
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Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 8

Ingredients
 

Main Ingredients

  • 1.5 cup vegetable oil for frying
  • 1 lb ground beef
  • 1 cup diced yellow onion
  • 2 tsp minced garlic
  • 4 oz diced green chiles, drained
  • 0.75 cup tomato sauce
  • 1.25 cup refried beans
  • 1.5 tsp chili powder
  • 1 tsp ground cumin
  • 0.5 tsp dried oregano
  • 0.5 tsp smoked paprika
  • 0.75 tsp kosher salt
  • 0.5 tsp black pepper
  • 20 oz flour tortillas about eight 8–10 inch tortillas
  • 2 cup shredded cheese blend cheddar or Monterey Jack
  • 1 tbsp lime juice
  • 0.5 cup sour cream for serving
  • 0.5 cup salsa or pico de gallo for serving
  • 0.25 cup chopped fresh cilantro for garnish

Instructions

Preparation Steps

  • Heat a large skillet over medium and add a spoonful of oil. Soften the onion for 3–4 minutes.
  • Add the garlic and cook until fragrant, about 30 seconds.
  • Crumble in the ground beef. Brown fully, breaking it up, then spoon off excess fat.
  • Stir in chili powder, cumin, oregano, paprika, salt, and pepper. Cook 1 minute to bloom the spices.
  • Mix in tomato sauce, green chiles, and refried beans. Simmer until thick and cohesive, 4–5 minutes.
  • Off the heat, stir in lime juice. Let the filling cool 5 minutes.
  • Warm tortillas until pliable. Microwave under a damp towel or on a skillet for 20–30 seconds.
  • Spoon filling across the lower third of each tortilla. Sprinkle with some shredded cheese.
  • Fold in the sides, then roll up tightly to seal the seam. Set seam-side down.
  • Heat 1.5 cups oil in a deep skillet to about 350°F. Fry chimichangas seam-side down until golden, 2–3 minutes per side.
  • Drain on a rack or paper towels. Serve hot with sour cream, salsa, and cilantro.

Notes

Air-fryer option: Brush with oil and cook at 375°F for 8–10 minutes, turning once. For a creamy filling, fold 1/2 cup sour cream into the cooled beef mixture before rolling. Leftovers reheat best in a 375°F oven for 8–12 minutes to restore crispness.
This recipe is an original creation inspired by classic Chimichangas with Beef and Cheese flavors. All ingredient ratios and instructions are independently developed.