Cheesy Beef Chimichangas

Save this recipe on:

Golden, crispy, and filled with savory flavor, these Cheesy Beef Chimichangas bring Tex-Mex comfort straight to your kitchen. Each bite is a perfect contrast of crunchy fried tortilla and a gooey, beefy filling oozing with melty cheese and just the right touch of spice. Whether you’re cooking for family dinner or hosting a casual gathering, these chimichangas promise to impress without demanding hours in the kitchen.

Picture this: seasoned ground beef, bubbling in a skillet with onions, garlic, and warm Mexican spices, then rolled into soft flour tortillas with a generous layer of cheddar cheese. A quick fry or oven bake turns them golden and irresistible. Top them with fresh cilantro, sour cream, or your favorite salsa for a bold, satisfying dish that’s endlessly customizable.

---

Ingredients for this Cheesy Beef Chimichangas Recipe

• 1 lb ground beef
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tbsp taco seasoning
• 1/4 cup tomato sauce
• 1/2 cup black beans (optional)
• 1/2 cup diced tomatoes
• 1/4 cup sliced green onions
• 1 cup shredded cheddar cheese
• 6 large flour tortillas
• Vegetable oil (for frying)
• Sour cream, chopped cilantro, salsa (for topping)

---

Step 1: Prepare the Beef Filling

In a large skillet over medium heat, cook the ground beef until browned and no longer pink. Add the diced onion and cook for 3–4 minutes until softened. Stir in minced garlic and cook for another minute. Drain any excess grease.

Step 2: Season and Simmer

Add taco seasoning, tomato sauce, black beans (if using), and diced tomatoes to the skillet. Mix everything together and simmer for 5 minutes, allowing the flavors to meld. Remove from heat and stir in sliced green onions.

Step 3: Assemble the Chimichangas

Lay out a tortilla and spoon a generous portion of the beef mixture into the center. Sprinkle shredded cheddar cheese over the filling. Fold in the sides of the tortilla and roll it up tightly like a burrito.

Step 4: Fry or Bake

To Fry: Heat vegetable oil in a deep skillet over medium-high heat. Carefully place each chimichanga seam-side down and fry until golden brown on all sides, about 2–3 minutes per side. Drain on paper towels.

To Bake: Preheat oven to 400°F (200°C). Place chimichangas seam-side down on a greased baking sheet. Brush the tops lightly with oil and bake for 20–25 minutes until golden and crispy.

Step 5: Garnish and Serve

Top with sour cream, chopped cilantro, and salsa. Serve hot with rice, guacamole, or a fresh side salad for a complete meal.

---

Frequently Asked Questions

How do I keep the chimichangas crispy?

Avoid stacking them while hot. Let them cool on a wire rack or paper towel to prevent sogginess. Reheat using the oven or air fryer.

Can I use ground turkey instead of beef?

Absolutely. Ground turkey is a lean alternative that still holds flavor well with the same seasoning mix.

What kind of cheese works best?

Sharp cheddar melts beautifully and complements the spices, but you can also try Monterey Jack or a Mexican cheese blend.

Can I make these ahead of time?

Yes! Prepare and fill them, then store them in the fridge uncooked. Fry or bake just before serving.

Are these spicy?

Not too spicy by default. You can adjust heat by adding jalapeños or using spicy taco seasoning.

What sides go well with chimichangas?

Spanish rice, refried beans, corn salad, or even a simple avocado and lime slaw work wonderfully.

---

Print

Save this recipe on: