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Easy Beef and Cheese Chimichangas

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
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6

Ingredients
 

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.