Name: Beef and Cheese Chimichangas Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 lb ground beef; 1 small onion, finely diced; 2 cloves garlic, minced; 1 packet (1 oz) taco seasoning (or homemade); ½ cup salsa; 1 cup refried beans; 1 ½ cups shredded cheddar cheese or Mexican blend cheese; 6 large flour tortillas, burrito-size; 2 tablespoons vegetable oil (for brushing or frying)

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Introduction

Beef and cheese chimichangas are crispy, flavorful, and satisfying. These handheld delights combine seasoned ground beef, refried beans, and melted cheese wrapped in warm flour tortillas, then cooked to golden perfection. Whether baked or fried, they make a perfect meal for any occasion.

Two golden brown crispy burritos stacked on a white marbled surface, each filled with two visible layers of melted yellow and white cheese and a rich, browned ground beef mix. The top burrito is partially open to show the gooey, melted cheese and juicy beef inside. On top of the upper burrito is a dollop of white sour cream topped with small bright red diced tomatoes and sprinkled with fresh green chopped cilantro. In the background, there is a blurred scoop of chunky green guacamole. The overall texture of the burritos is crisp with some char marks. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb ground beef
1 small onion, finely diced
2 cloves garlic, minced
1 packet (1 oz) taco seasoning (or homemade)
½ cup salsa
1 cup refried beans
1 ½ cups shredded cheddar cheese or Mexican blend
6 large flour tortillas (burrito-size)
2 tablespoons vegetable oil for brushing/frying

Instructions

Step 1: In a large skillet over medium heat, cook the ground beef and diced onion until the meat is browned and the onion is tender. Drain any excess grease.
Step 2: Stir in the minced garlic, taco seasoning, and salsa. Simmer for 3–4 minutes until the flavors combine well.
Step 3: Lay each tortilla flat and spread a spoonful of refried beans down the center.
Step 4: Add a generous scoop of the beef mixture on top of the beans, then sprinkle with shredded cheese.
Step 5: Fold in the sides of the tortilla and roll it up tightly, like a burrito.
Step 6: For the oven method, preheat to 400°F (200°C). Place chimichangas seam-side down on a baking sheet, brush lightly with vegetable oil, and bake for 18–20 minutes. Flip halfway through cooking until golden and crispy.
Step 7: For the skillet method, heat 2–3 tablespoons of oil in a skillet over medium heat. Cook the chimichangas seam-side down for 2–3 minutes per side until golden and crisp.
Step 8: Remove from heat and let rest for 2 minutes before serving. Add toppings like sour cream, guacamole, lettuce, or salsa if desired.

Tips & Variations

Use Mexican blend cheese for a more complex flavor.
For a vegetarian version, substitute ground beef with cooked lentils or chopped mushrooms.
Serve with fresh cilantro and lime wedges to brighten the flavors.
Try adding diced jalapeños for extra heat.
If baking, place a wire rack on the baking sheet to keep chimichangas crispy all around.

Storage

Store leftover chimichangas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes or in a skillet over medium heat until warmed through and crispy again. Avoid microwaving to maintain crispiness.

How to Serve

The image shows two burrito halves stacked on a wooden board with a white marbled texture underneath. Each burrito is wrapped in a golden-brown, toasted tortilla that looks slightly crispy. Inside, there is a hearty layer of cooked ground beef with a rich, dark brown color mixed with melted cheddar cheese that is bright orange and gooey, oozing slightly from the edges. The top burrito half is positioned slightly leaning on the bottom half, showcasing the filling clearly. The textures of the tortilla and the filling contrast well, making the burritos look fresh and delicious. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make chimichangas ahead of time?

Yes, you can assemble chimichangas and store them in the fridge for a few hours before cooking. For best results, cook them just before serving to keep them crispy.

What can I use instead of refried beans?

If you don’t have refried beans, you can use black beans or pinto beans mashed slightly as a substitute. They add a similar creamy texture and flavor.