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Beef and Cheese Chimichangas: A Must-Try Recipe Today!

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Crispy golden tortillas stuffed with seasoned ground beef, melty cheese, beans, and flavorful Mexican spices. These homemade chimichangas are easy to make and perfect for a satisfying dinner!

Ingredients

Scale
  • 500 g ground beef
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp paprika
  • ½ tsp dried oregano
  • ½ tsp salt
  • ¼ tsp black pepper
  • 120 g refried beans
  • 2 tbsp tomato salsa
  • 150 g shredded cheddar cheese
  • 100 g shredded Monterey Jack or mozzarella
  • 6 large flour tortillas, about 20–25 cm
  • 2 tbsp melted butter or olive oil, if baking
  • Vegetable oil, for frying
  • Sour cream, for serving
  • Salsa, for serving
  • Guacamole, for serving
  • Chopped fresh cilantro, for serving
  • Diced tomatoes, for serving
  • Lime wedges, for serving

Instructions

  1. Heat a large skillet over medium-high heat. Add the ground beef and onion. Cook for 5–7 minutes, breaking the beef apart until browned.
  2. Drain excess grease if needed. Add garlic, chili powder, cumin, paprika, oregano, salt, and pepper. Cook for another 1–2 minutes.
  3. Stir in the refried beans and salsa. Cook for 2–3 minutes, until everything is well combined and heated through.
  4. Remove from the heat and stir in the cheddar and Monterey Jack until partially melted.
  5. Warm the tortillas briefly so they are flexible. Place about 150 g of filling slightly below the center of each tortilla.
  6. Fold the bottom edge over the filling, then fold in both sides. Roll tightly upward, keeping the filling enclosed. Place seam-side down.
  7. For frying, heat about 2–3 cm of vegetable oil in a deep skillet to approximately 175°C. Carefully place the chimichangas seam-side down into the hot oil. Fry for 2–3 minutes per side, turning carefully, until crisp and golden brown. Transfer to a paper towel-lined plate to drain.
  8. For baking, preheat the oven to 220°C. Place the assembled chimichangas seam-side down on a lined baking sheet. Brush the tops and sides lightly with melted butter or olive oil. Bake for 18–22 minutes, turning once halfway through, until crisp and golden.
  9. Top with sour cream, salsa, guacamole, fresh cilantro, and diced tomatoes. Serve with lime wedges and your favorite Mexican-style rice or beans.

Notes

  • Don’t overfill the tortillas, or they may split while cooking.
  • Make sure the filling isn’t too wet before rolling.
  • For extra crispy chimichangas, fry them briefly after baking.
  • Add diced green chiles or jalapeños for extra heat.
  • Swap ground beef for shredded chicken or seasoned shredded beef.
  • Let the cooked filling cool for 5–10 minutes before assembling.

Nutrition

Find it online: https://tastydelice.com/beef-and-cheese-chimichangas-recipe/