Beef and Cheese Chimichangas are the perfect combination of crispy, gooey, and savory. These Tex-Mex delights start with a seasoned ground beef and refried bean mixture, wrapped in a flour tortilla, generously stuffed with cheese, then fried to golden brown perfection. Topped with fresh garnishes like salsa and sour cream, they offer the perfect contrast of textures and flavors.
This dish is a fantastic way to switch up your taco night or impress guests with something indulgent yet incredibly easy to make. Whether served for dinner or prepared ahead and frozen for convenience, these chimichangas are sure to become a family favorite. Pair them with Spanish rice or guacamole for the ultimate homemade Mexican experience.
Full Recipe:
6 large flour tortillas
1 pound ground beef
1 cup water (to mix with cooked beef)
2 cups shredded cheese (cheddar or Mexican blend)
1 can refried pinto beans
2 cups vegetable oil (for frying)
Beef Seasoning:
1 tablespoon chili powder
½ tablespoon seasoned salt
½ tablespoon ground cumin
1 teaspoon black pepper
1 teaspoon garlic salt or garlic powder
½ teaspoon dried oregano
½ – 1 cup water
Optional Toppings:
Sour cream
Shredded lettuce
Salsa
Chopped tomatoes
Directions:
Brown the ground beef in a skillet over medium heat until fully cooked (no pink remains). Drain excess grease.
Return meat to the skillet. Add all seasonings and water. Stir well and simmer until water is absorbed.
Heat vegetable oil in a separate skillet over medium heat.
Assemble chimichangas by spreading about 1 tbsp of refried beans on one side of the tortilla. Add 1–2 tbsp of the seasoned beef mixture, then sprinkle with shredded cheese.
Roll the tortilla tightly over the filling. Fold in the sides and continue rolling to seal completely.
Place seam-side down in the hot oil. Fry each side for 1–2 minutes until golden brown. Be sure to fry the sides too.
Remove and drain on paper towels. Garnish with your favorite toppings and serve hot.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 419 kcal | Servings: 6
What Are Beef and Cheese Chimichangas?
Beef and Cheese Chimichangas are a beloved Tex-Mex classic that combines the bold, savory flavors of seasoned beef and creamy melted cheese, all tightly wrapped in a flour tortilla and deep-fried until perfectly golden and crispy. Unlike traditional burritos, which are typically soft and handheld, chimichangas are characterized by their fried exterior, offering a crunchy bite that gives way to a flavorful, gooey filling. This texture contrast, along with the rich, comforting flavor profile, is a big part of why chimichangas remain a fan favorite at Mexican and Tex-Mex restaurants across the U.S.
Originating in the Southwest United States—most notably in Arizona and Texas—chimichangas are considered a staple in Tex-Mex cuisine. Their appeal lies not only in their incredible flavor but also in their versatility, convenience, and ability to be made ahead and customized to suit various tastes and dietary preferences.
Tex-Mex Cuisine and the Chimichanga Legacy
Tex-Mex cuisine is a unique culinary blend born out of Mexican roots and American innovation. It features bolder seasonings, heavier use of cheese, and fusion elements like ground beef and refried beans that are often not used together in traditional Mexican cooking. Chimichangas embody the essence of this cross-cultural cuisine.
While there’s some debate over the true origin of the chimichanga, most stories trace it back to restaurants in Tucson, Arizona, where a burrito was allegedly dropped into a deep fryer by accident—and the resulting dish was so delicious, it became a menu mainstay. Since then, chimichangas have become iconic comfort food, celebrated for their crunchy shell and deeply satisfying fillings.
Why This Recipe Works
The combination of seasoned ground beef, smooth refried beans, and shredded cheese is comforting and indulgent. Ground beef is sautéed with a blend of Tex-Mex spices like cumin, chili powder, garlic salt, and oregano, then simmered with water to absorb every ounce of flavor. The result is a rich, slightly spicy filling that’s hearty and satisfying.
The use of flour tortillas makes this dish pliable enough to roll, yet sturdy enough to hold up to frying. Once wrapped, the chimichangas are fried until crispy on the outside and melty on the inside, achieving a perfect balance of textures.
But what truly makes this recipe shine is its adaptability. You can switch up the meat (think shredded chicken or pork), skip the beans for a lower-carb option, or use different cheeses depending on your preference. Additionally, if you’re trying to lighten it up, these chimichangas can also be baked or air-fried for a healthier version without sacrificing too much of the iconic crunch.
Serving Suggestions
Beef and Cheese Chimichangas are incredibly versatile when it comes to serving. They can be dressed up or down depending on the occasion. For a full Tex-Mex experience, serve them with classic sides like Mexican rice, refried beans, or a fresh corn salad. Toppings play a huge role in enhancing both flavor and presentation. Sour cream, guacamole, pico de gallo, chopped cilantro, shredded lettuce, and salsa are all excellent choices.
To make it a complete restaurant-style meal, you can even drizzle a warm queso sauce or enchilada-style red sauce over the chimichanga and serve it on a plate with fresh garnishes.
For casual meals or game nights, these chimichangas can be served cut in halves or quarters as appetizers or finger food. They’re an ideal dish for parties and potlucks because they hold up well even after being made in advance and reheated.
Tips for Making Chimichangas Perfectly
The key to the perfect chimichanga is the rolling and frying technique. Make sure the tortillas are warmed before rolling to avoid tearing, and roll them tightly to prevent the filling from spilling out during frying. Always place them seam-side down in the oil to help seal the roll and maintain structural integrity.
Also, don’t overcrowd the pan while frying. This allows the chimichangas to crisp up evenly. Use a neutral oil with a high smoke point, like vegetable or canola oil, and maintain a consistent frying temperature of around 375°F (190°C).
Draining the fried chimichangas on paper towels helps keep them crispy and prevents them from becoming greasy. If you’re preparing these ahead of time for a crowd, keep them warm in the oven at a low temperature (around 200°F) until ready to serve.
Make-Ahead and Freezer Friendly
One of the best features of this chimichanga recipe is that it’s freezer-friendly. You can assemble and roll them, then wrap each in aluminum foil and store them in freezer-safe bags. When you’re ready to enjoy them, there’s no need to thaw—just fry straight from frozen (with caution due to oil splatter) or bake them in the oven.
This make-ahead method is ideal for meal prepping or planning for special events. It saves time and allows you to have a delicious, crowd-pleasing meal on hand whenever you need it. Plus, it ensures that none of your ingredients go to waste.
Air Fryer and Oven Variations
While the traditional chimichanga is deep-fried, you can absolutely achieve a similar result in the oven or air fryer. This method cuts down on oil and fat while still delivering a crunchy, satisfying bite.
To bake, place the rolled chimichangas seam-side down on a baking sheet, spray with oil, and bake at 350°F for about 10 minutes on each side. For an air fryer, spray the chimichangas liberally with oil and cook at 375°F for 10–12 minutes, flipping halfway through.
Although the texture might be slightly less crispy than deep-fried versions, the healthier trade-off makes this method ideal for everyday meals or lighter dietary plans.
Flavor Variations and Substitutions
This base recipe is a perfect canvas for creativity. Here are a few popular variations:
Spicy Kick: Add chopped jalapeños or chipotle in adobo to the beef mixture.
Vegetarian Version: Use rice, beans, sautéed peppers, onions, mushrooms, and cheese.
Cheesy Upgrade: Mix cream cheese or queso blanco into the beef filling.
Southwest Style: Add corn, black beans, and diced green chiles for a Tex-Mex twist.
Breakfast Chimichangas: Swap the beef for scrambled eggs, bacon, and hash browns.
These twists allow you to create a customized dish that fits your family’s tastes, dietary needs, and pantry availability.
Healthier Alternatives
Chimichangas are traditionally indulgent, but that doesn’t mean they can’t be part of a balanced diet. Opt for lean ground meat like turkey or chicken to reduce saturated fat. Use reduced-fat cheese, whole wheat tortillas, and try baking instead of frying.
You can also serve chimichangas with a side salad or grilled vegetables to balance out the richness of the dish. Portion control is another great way to enjoy this meal without going overboard—consider making mini chimichangas for lunch portions or kids’ meals.
Conclusion
Beef and Cheese Chimichangas are the epitome of Tex-Mex comfort food—crispy on the outside, rich and melty on the inside, and endlessly versatile. Whether you’re cooking for your family on a busy weeknight, meal-prepping for the freezer, or hosting a festive dinner, chimichangas always deliver big flavor with minimal effort.
With easy-to-find ingredients and a simple method, this dish is as accessible as it is impressive. From its deep-fried traditional roots to its modern baked and air-fried versions, the chimichanga proves that great food doesn’t have to be complicated.
No matter how you make them, chimichangas offer a little taste of indulgence that’s hard to beat. Add your favorite toppings, pair with some salsa or guacamole, and you’ve got a dinner that’s sure to satisfy. Whether it’s Taco Tuesday or just a craving for something crispy and cheesy, these chimichangas deserve a spot in your regular recipe rotation.