A great beef and cheese chimichanga is all about that perfect contrast a crispy, golden-fried tortilla shell giving way to a warm, savory filling of seasoned ground beef and gooey, melted cheese. This recipe is designed to deliver that exact experience right in your home kitchen, without any fuss.
Ingredients
For the Hearty Beef and Bean Filling
- 1 ½ pounds Ground Beef: This generous amount forms the meaty, savory base of our chimichangas. Using a lean-to-fat ratio like 85/15 is ideal as it provides plenty of rich flavor while preventing the filling from becoming overly greasy.
- 1 Can Refried Beans: The refried beans are a key component for both texture and substance. They add a wonderful creaminess that complements the beef and helps bind the filling together, making it easier to roll the chimichangas securely.
- ½ Medium Onion, chopped: The onion serves as an aromatic foundation, providing a layer of sweet, savory flavor that deepens as it cooks with the beef.
- 2 tsp. Minced Garlic: Garlic adds a pungent, aromatic kick that is essential to the overall flavor profile of the filling.
- 2 tsp. Chili Powder, 1 tsp. Cumin, & ½ tsp. Oregano: This classic trio of spices provides the signature Tex-Mex warmth. Chili powder offers a mild, smoky heat, cumin adds earthy depth, and oregano brings a subtle, herbaceous note.
- 24 oz. Tomato Sauce: This forms the rich, saucy base of the filling, lending a tangy and robust tomato flavor that makes the dish incredibly hearty.
- 4 oz. Diced Green Chilis: These add a mild, slightly smoky Southwestern flavor without contributing significant heat, making the filling more complex.
- 4 oz. Chopped Jalapenos: For those who enjoy a bit of spice, the canned jalapenos provide a noticeable, pleasant kick of heat and a bright, tangy flavor.
- Salt and Pepper to Taste: These are essential for enhancing all the other flavors in the dish. You’ll adjust the amount at the end to suit your personal preference.
For Assembly & Frying
- 10 (10-inch) Flour Tortillas: Large, “burrito-style” tortillas are crucial. Their size provides ample space for our generous filling, and their soft, pliable texture makes them easy to roll tightly without cracking or tearing.
- 1 ½ C. Shredded Taco Blend Cheese: A pre-shredded taco blend is a convenient choice, typically combining cheeses like cheddar for sharp flavor and Monterey Jack for its excellent, gooey melting quality.
- Oil for Frying: A neutral oil with a high smoke point, such as canola, vegetable, or peanut oil, is necessary for deep-frying. You’ll need enough to allow the chimichangas to fry evenly until golden brown and perfectly crispy.
How to Make the Best Beef and Cheese Chimichanga Recipe
Step 1: Cook the Savory Beef Filling
First, in a large skillet over medium-high heat, add the ground beef and chopped onion. Then, cook while breaking up the meat with a spoon until the beef is fully browned and the onion has softened, which usually takes about 5-7 minutes. After that, be sure to drain off any excess fat from the pan. Next, stir in the minced garlic and cook for just another minute until it becomes fragrant. Following this, add all your spices the chili powder, cumin, smoked paprika, and oregano and stir them into the meat for about 30 seconds. This step is called “blooming” the spices and it really deepens their flavor. Finally, pour in the beef broth and the undrained can of green chiles. Bring the whole mixture to a simmer, then reduce the heat to low and let it cook for about 10-15 minutes, or until the filling has thickened up nicely.
Step 2: Assemble the Chimichangas
Before you start rolling, slightly warm the tortillas in a dry pan or microwave for about 20-30 seconds. This makes them much more pliable and helps prevent cracking. Now, lay a tortilla on a clean, flat surface. Spoon about a 1/2 cup of the cooled beef mixture in a line across the lower third of the tortilla, leaving some space on the edges. Then, sprinkle generously with about 1/4 cup of shredded cheese. To fold, bring the bottom edge of the tortilla up and over the filling, tucking it in tightly. After that, fold in the left and right sides to create an envelope shape. Lastly, continue rolling the packet up tightly until the seam is on the bottom. If needed, you can secure the seam with a toothpick.
Step 3: Fry to Golden Perfection
In a large, deep pot or Dutch oven, pour in enough oil to reach a depth of about 1.5 to 2 inches. Heat the oil over medium-high heat until it reaches a temperature of 350-375°F (175-190°C). Using a kitchen thermometer here is a game-changer for getting that perfect crisp. Carefully, using tongs, place 2-3 chimichangas seam-side down into the hot oil. It’s important not to overcrowd the pan. Fry them for 2-3 minutes per side, until they are a deep golden brown and wonderfully crispy all over. Once cooked, remove the chimichangas from the oil and place them on a wire rack to drain. This keeps them from getting soggy.
My Best Beef and Cheese Chimichanga Recipe Tips
The Double-Fry for Ultimate Crispiness
This is my secret weapon, a technique I borrowed from the method for perfect french fries. For an unbelievably crispy and sturdy shell that holds up to any topping, you should try the double-fry method. First, fry the chimichangas at a lower temperature, around 325°F (165°C), for about 2-3 minutes per side. They should be just lightly colored and firm, not fully browned. Then, remove them and let them rest on a wire rack for at least 10 minutes. This initial fry cooks the tortilla through without over-browning it. After they’ve rested, increase the oil temperature to 375°F (190°C) and fry them again for 1-2 minutes per side until they are a deep, gorgeous golden brown. This second, hotter fry is what creates that blistered, ultra-crunchy exterior that won’t get soggy.
Let the Filling Cool Completely
This might be the most important tip for preventing a kitchen disaster. Placing hot filling onto a tortilla creates steam, which in turn weakens the tortilla and makes it prone to tearing. Worse still, any escaping moisture can cause violent splattering when it hits the hot oil. I learned this the hard way, of course. To avoid this, spread the cooked beef mixture out on a sheet pan and let it cool for at least 15-20 minutes. A room temperature filling is much easier to work with and ensures the structural integrity of your chimichanga. Ultimately, this simple step guarantees a clean, safe frying experience and a perfectly contained filling.
Don’t Skimp on the Seasoning
While the recipe provides a great base, you shouldn’t be afraid to taste and adjust the seasoning of your beef filling before you start assembling. The flavors should be bold and well-pronounced, as they will be slightly muted by the tortilla and cheese after frying. Therefore, after the filling has simmered and thickened, take a small taste. Does it need more salt? A little more kick from chili powder? Perhaps a pinch of cayenne for extra heat? Perfecting the seasoning at this stage is what separates a decent homemade chimichanga from a truly restaurant-quality one.
Variations of the Beef and Cheese Chimichanga Recipe
Healthier Baked or Air-Fried Chimichangas
If you’re looking for a lighter option that doesn’t involve deep-frying, both baking and air frying yield fantastic results. For baked beef chimichangas, preheat your oven to 400°F (200°C). Assemble the chimichangas as directed, then brush them lightly all over with melted butter or a neutral oil. This helps them crisp up. Place them seam-side down on a baking sheet and bake for 20-25 minutes, flipping halfway through, until golden and crispy. For the air fryer, preheat it to 380°F (195°C). Then, lightly spray the chimichangas with cooking spray and place them in the basket in a single layer. Air fry for 10-12 minutes, flipping halfway, until crisp and golden. The texture is slightly different from fried, but still incredibly satisfying. For another fantastic baked dinner idea, be sure to check out our Chicken fajita casserole with rice.
Shredded Beef Chimichangas
For a different, more traditional texture, you can swap the ground beef for shredded beef. A beef chuck roast works perfectly for this. To prepare it, simply season a 2-3 pound chuck roast with salt, pepper, and cumin. Sear it on all sides in a Dutch oven, then add onion, garlic, and enough beef broth to come halfway up the roast. Cover and cook it low and slow either in a 300°F (150°C) oven or a slow cooker for 3-4 hours, or until the meat is completely fall-apart tender. Afterwards, shred the beef with two forks, mix it with a bit of the cooking liquid, and use it as your delicious, rich filling.
Add Beans and Corn for a Heartier Filling
To stretch the filling further or to add more texture and nutrients, consider adding beans and corn. This is a great way to bulk up the meal on a budget. After the beef is browned and seasoned, simply stir in one cup of canned black or pinto beans (be sure to rinse and drain them) and one cup of corn (frozen or canned works well). Let everything simmer together with the beef broth and spices as usual. This not only adds bulk but also introduces a subtle sweetness from the corn and an earthy creaminess from the beans, making the filling even more complex and satisfying.
FAQs
What are the conventional meat fillings found in a chimichanga?
Conventional fillings include seasoned ground beef, shredded beef (machaca), shredded chicken (pollo deshebrado), and slow-cooked pulled beef (carnitas). While ground beef is popular for its speed and convenience, shredded meats offer a more traditional, tender texture.
What is the proper method for folding and securing a chimichanga before frying?
To properly fold a chimichanga, follow these steps:
- Place filling on the lower third of a warm, pliable tortilla.
- Fold the bottom edge up tightly over the filling.
- Fold in the left and right sides to create a rectangular, envelope-like shape.
Roll the packet up firmly, finishing with the seam on the bottom. A toothpick can be inserted through the seam for extra security during frying.
Yes, a crispy, golden-fried exterior is the single defining characteristic of a chimichanga. This is achieved through deep-frying and is the primary feature that distinguishes it from a soft-shelled burrito. The crunchy texture provides an essential contrast to the savory filling and is fundamental to the identity of the dish.
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Beef and Cheese Chimichanga
- Total Time: 1 hour 20 minutes
- Yield: 10 chimichangas 1x
Description
Indulge in the ultimate Tex-Mex classic with this Beef and Cheese Chimichanga recipe! Experience the perfect contrast of a crispy, golden-fried tortilla wrapped around a rich, savory filling of seasoned ground beef, creamy refried beans, and wonderfully gooey melted cheese. This straightforward recipe brings that irresistible restaurant-quality crunch and flavor right to your home kitchen.
Ingredients
For the Filling
1½ lbs. Ground beef
1 Can refried beans
½ Medium onion, chopped
2 tsp. Minced garlic
2 tsp. Chili powder
1 tsp. Cumin
½ tsp. Oregano
24 oz. Tomato sauce
4 oz. Diced green chilis in a can
4 oz. Chopped jalapenos in a can
Salt and pepper to taste
For Assembly & Frying
10 (10-inch) flour tortillas
1½ C. Shredded taco blend cheese
Oil for frying
Instructions
Cook the Beef & Bean Filling:
In a large skillet over medium-high heat, add the ground beef and chopped onion. Cook, breaking up the meat, until the beef is fully browned, about 5-7 minutes. Drain off any excess fat. Stir in the minced garlic and cook for 1 minute more until fragrant.
Simmer the Sauce:
Add the chili powder, cumin, and oregano, stirring constantly for about 30 seconds to toast the spices. Pour in the tomato sauce, diced green chilis, and chopped jalapenos. Mix in the refried beans until everything is well combined. Bring the mixture to a simmer, then reduce the heat to low. Let it cook for 10-15 minutes, stirring occasionally, until the filling has thickened. Season with salt and pepper to your liking.
Cool the Filling:
Transfer the filling to a bowl or sheet pan and let it cool for at least 15-20 minutes. A cooled filling is crucial to prevent the tortillas from becoming soggy or tearing during assembly and frying.
Assemble the Chimichangas:
Warm the tortillas slightly to make them more pliable. Lay a tortilla flat and spoon about ½ cup of the beef filling in a line across the lower third. Sprinkle with a generous amount of shredded cheese. Fold the bottom edge up and over the filling, tucking it in tightly. Fold in the left and right sides, then continue rolling into a secure, tight packet.
Fry to Golden Perfection:
In a large, deep pot, pour in about 2 inches of oil. Heat the oil over medium-high heat to 365°F (185°C). Using tongs, carefully place 2-3 chimichangas seam-side down in the hot oil. Fry for 2-3 minutes per side, until deep golden brown and crispy. Do not overcrowd the pan.
Drain and Serve:
Remove the chimichangas from the oil and place them on a wire rack to drain any excess oil. Serve immediately.
Notes
Cooling is Key:
Do not skip cooling the filling. Hot, steamy filling will make the tortillas weak and can cause dangerous splattering in the hot oil.
Double-Fry for Extra Crisp:
For an unbelievably crispy shell, try a double fry. First, fry at 325°F (165°C) for 2-3 minutes until lightly colored. Let them rest on a wire rack for 10 minutes. Then, increase the oil to 375°F (190°C) and fry again for 1-2 minutes per side until deep golden brown.
Serving Suggestions:
These chimichangas are fantastic topped with sour cream, guacamole, pico de gallo, or your favorite salsa.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 Chimichanga
- Calories: 771
- Sugar: 4
- Sodium: 1910
- Fat: 50
- Saturated Fat: 12
- Unsaturated Fat: 39
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 6
- Protein: 25
- Cholesterol: 78
Keywords: beef chimichanga, fried burrito, Tex-Mex recipe, ground beef recipe, cheesy beef chimichanga, homemade chimichanga, chimichanga recipe
