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Crispy beef and cheese chimichanga sliced in half showing melted cheese and beef filling

Beef and Cheese Chimichangas

Crispy, golden tortillas filled with seasoned beef, refried beans, and melty cheese, fried or baked to perfection. An easy Tex-Mex favorite the whole family will love.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Tex Mex
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Ground Beef
  • 1 Small Onion finely diced
  • 2 Garlic Cloves minced
  • 1 oz Taco Seasoning packet, or homemade
  • 1/2 cup Salsa
  • 1 cup Refried Beans
  • 11/2 cups Shredded Cheddar Cheese or Mexican blend
  • 6 Large Flour Tortillas burrito size
  • 2 tbsp Vegetable Oil for brushing or frying

Equipment

  • 1 Large Skillet For cooking the beef filling
  • 1 Baking Sheet If using the oven method
  • 1 Second Skillet If frying, for cooking chimichangas

Method
 

  1. Cook the Beef Filling – In a large skillet over medium heat, cook ground beef and diced onion until meat is browned and onion is tender. Drain excess grease. Stir in garlic, taco seasoning, and salsa. Simmer 3 to 4 minutes until well combined.
  2. Assemble the Chimichangas – Spread a spoonful of refried beans down the center of each tortilla. Top with a generous scoop of the beef mixture and a handful of shredded cheese. Fold in the sides and roll up tightly like a burrito.
  3. Cook the Chimichangas – Oven method: Preheat oven to 400 degrees Fahrenheit. Place chimichangas seam side down on a baking sheet. Brush lightly with oil and bake 18 to 20 minutes, flipping once, until golden and crispy. Skillet method: Heat 2 to 3 tablespoons of oil in a skillet over medium heat. Place chimichangas seam side down and cook 2 to 3 minutes per side until golden and crisp.
  4. Serve – Remove from heat and let rest 2 minutes before serving. Add toppings such as sour cream, guacamole, lettuce, or salsa if desired.

Notes

Warm the tortillas slightly before rolling to prevent cracking. For frying, make sure the oil reaches 350 degrees Fahrenheit before adding chimichangas. Always place seam side down first when cooking to help seal the roll. Assembled chimichangas can be refrigerated up to 2 days before cooking, or frozen uncooked for up to 2 months, cooking directly from frozen with a few extra minutes. Cooked leftovers keep in an airtight container in the refrigerator for up to 3 days, reheating best in an oven or air fryer rather than a microwave.