There's nothing quite like biting into a crispy, golden-brown chimichanga, its flaky tortilla shell giving way to a rich and savory filling of seasoned beef and gooey melted cheese. Whether you're craving a hearty dinner or a delicious game-day snack, these Beef and Cheese Chimichangas are guaranteed to satisfy.

I first fell in love with chimichangas at a small Tex-Mex restaurant that my family used to visit every weekend. The crispy shell, the flavorful filling, and that irresistible combination of beef and cheese were love at first bite. Now, I make them at home whenever I want a comforting and indulgent meal.
Why You'll Love This Beef And Cheese Chimichanga Recipe
Get ready to add this dish to your regular meal rotation! These chimichangas are everything you want in a satisfying Tex-Mex meal.
First off, they're crispy, cheesy, and packed with flavor. The golden, crunchy tortilla perfectly complements the rich beef filling, and the melted cheese ties it all together.
They're also easy to make at home. While deep-frying gives that classic crunch, I'll also share baking and air-fryer options for a lighter twist.
This recipe is budget-friendly. Using simple pantry staples and affordable cuts of beef, you can feed your whole family without breaking the bank.
Best of all, these chimichangas are versatile. Swap out the beef for chicken, use different cheeses, or add your favorite toppings to make them your own.
Ingredients Notes

The magic of this Beef and Cheese Chimichanga recipe lies in its simple yet flavorful ingredients. Each component plays a role in making these crispy delights absolutely irresistible.
Ground beef forms the heart of the filling. I recommend using 80/20 ground beef for the perfect balance of flavor and juiciness. If you prefer leaner meat, ground turkey or chicken work just as well.
Cheese is essential for that gooey, melty bite. A mix of cheddar and Monterey Jack creates the perfect blend of sharpness and creaminess. If you love spice, try adding some pepper jack!
Flour tortillas provide the signature crunchy shell. Use large, burrito-sized tortillas to hold all the delicious filling securely.
A mix of onions, garlic, and taco seasoning brings depth to the beef mixture. If you like extra heat, toss in some diced jalapeños or a dash of cayenne pepper.
You'll also need oil for frying. I prefer using vegetable or canola oil because they have a high smoke point and give a beautiful golden-brown crispiness.
How To Make This Beef And Cheese Chimichanga Recipe

Making these Beef and Cheese Chimichangas is easier than you think! Follow these steps for a crispy, cheesy masterpiece.
Start by heating a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon. Once the beef is no longer pink, drain any excess grease.
Next, stir in the chopped onions and minced garlic. Cook for a couple of minutes until fragrant, then sprinkle in the taco seasoning and a splash of water. Let everything simmer for a few minutes, allowing the flavors to meld.
Remove the pan from the heat and stir in the shredded cheese. The residual heat will melt it slightly, creating a rich, cheesy filling.
Now, it's time to assemble! Lay a flour tortilla flat, spoon a generous amount of beef and cheese mixture in the center, and fold in the sides before rolling it up tightly, just like a burrito.
For the classic deep-fried version, heat about 2 inches of oil in a deep skillet to 350°F (175°C). Carefully place the chimichangas seam-side down and fry for 2-3 minutes per side until golden brown and crispy. Remove and drain on a paper towel-lined plate.
If you prefer a baked option, place the chimichangas on a baking sheet, brush them with a little oil, and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through.
For an air-fryer method, spray the chimichangas lightly with oil and air-fry at 375°F (190°C) for about 10-12 minutes, turning once halfway through.
Once done, let them cool slightly before serving with your favorite toppings like sour cream, guacamole, and salsa.
Storage Options
If you have leftovers (which is rare because they disappear fast!), you can store them easily.
Refrigerate any leftover chimichangas in an airtight container for up to 3 days. The tortilla may soften a bit, but reheating will help restore crispiness.
For longer storage, freeze them individually wrapped in foil or plastic wrap and place them in a freezer-safe bag. They’ll keep well for up to 3 months.
To reheat, bake them at 375°F (190°C) for about 15-20 minutes or air-fry them for 8-10 minutes until hot and crispy again. Avoid microwaving, as it will make the tortilla soggy.
Variations and Substitutions
One of the best things about this recipe is how adaptable it is! Here are some fun ways to change it up:
For a chicken chimichanga, swap out the beef for shredded rotisserie chicken and season it the same way. It’s just as flavorful and super easy!
If you prefer a vegetarian option, try using black beans, sautéed bell peppers, and mushrooms instead of meat. Add a little extra cheese for richness.
Make it spicier by adding diced jalapeños, hot sauce, or extra chili powder to the beef mixture.
For a Tex-Mex twist, stir in a handful of corn kernels and chopped cilantro to the filling before rolling up your chimichangas.
Try different cheeses like queso fresco, pepper jack, or even cream cheese for a unique flavor profile.
No matter how you customize them, these Beef and Cheese Chimichangas will always be a hit. Whether fried, baked, or air-fried, they bring that perfect crunch and satisfying cheesy goodness to your table. Give them a try and let me know your favorite way to enjoy them!
PrintBeef And Cheese Chimichangas Recipe
Make restaurant-style beef and cheese chimichangas at home with this easy recipe! Filled with flavorful ground beef, melted cheese, and wrapped in a crispy golden tortilla, these chimichangas are a Tex-Mex classic. Perfect for a delicious family dinner or a crowd-pleasing meal. Serve with salsa, guacamole, or sour cream!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 chimichangas 1x
- Category: Dinner
- Method: Frying
- Cuisine: Mexican, Tex-Mex
- Diet: Gluten Free
Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp paprika
- Salt and pepper, to taste
- ½ cup salsa
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 6 large flour tortillas
- Vegetable oil, for frying
Instructions
- In a skillet over medium heat, cook ground beef until browned. Drain excess grease.
- Add diced onion and garlic, cooking until softened. Stir in chili powder, cumin, paprika, salt, and pepper.
- Mix in salsa and simmer for 2 minutes. Remove from heat and let cool slightly.
- Stir in shredded cheddar and Monterey Jack cheese.
- Spoon the beef mixture onto tortillas, fold in the sides, and roll tightly.
- Heat oil in a deep pan to 350°F (175°C). Fry chimichangas until golden brown and crispy.
- Drain on paper towels and serve hot with your favorite toppings.
Notes
- For a healthier version, bake at 400°F for 20 minutes, flipping halfway.
- Air fry at 375°F for 10-12 minutes for a crispy, low-oil option.
- Customize with refried beans, rice, or jalapeños for extra flavor.
Nutrition
- Serving Size: 1 chimichanga
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 580 mg
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