Beef Chimichanga Recipe

Why You’ll Love This Recipe

This beef chimichanga recipe is the ultimate comfort food—crispy, cheesy, and packed with bold flavor. It’s simple to prepare and makes a fun, filling meal the whole family will love. You can customize it with your favorite toppings or fillings, and it’s just as good baked as it is fried. Whether you’re planning a Tex-Mex night or craving something hearty and satisfying, this recipe delivers every time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ground beef
• Onion, finely chopped
• Garlic, minced
• Taco seasoning or homemade spice blend (chili powder, cumin, paprika, oregano)
• Tomato sauce or salsa
• Refried beans or black beans (optional)
• Shredded cheddar or Mexican cheese blend
• Large flour tortillas
• Vegetable oil, for frying or brushing (if baking)
• Optional toppings: sour cream, guacamole, salsa, shredded lettuce, diced tomatoes, queso

Directions

1. In a skillet over medium heat, cook the ground beef with chopped onions until browned and fully cooked. Drain excess fat.
2. Add garlic and cook for 1 more minute.
3. Stir in taco seasoning and tomato sauce or salsa. Simmer for 5–7 minutes until thickened.
4. Warm the tortillas slightly to make them pliable.
5. Place a spoonful of beef mixture and a sprinkle of cheese in the center of each tortilla. Add beans if using.
6. Fold in the sides and roll up tightly like a burrito.
7. For frying: Heat oil in a deep skillet to 350°F (175°C). Fry each chimichanga seam-side down for 2–3 minutes per side until golden brown.
8. For baking: Preheat oven to 400°F (200°C). Place chimichangas on a baking sheet, brush with oil, and bake for 20–25 minutes or until crispy and golden.
9. Serve hot with your favorite toppings.

Servings and timing

This recipe makes 4–6 chimichangas and takes about 40–45 minutes total, including prep and cooking time.

Variations

• Spicy Chimichangas: Add diced jalapeños, hot sauce, or use spicy taco seasoning in the beef filling.
• Baked Instead of Fried: For a lighter version, bake or air fry instead of deep-frying.
• Shredded Beef: Use slow-cooked or leftover shredded beef for a richer, more authentic texture.
• Add Rice or Beans: Mix in cooked rice or refried beans to stretch the filling and add texture.
• Vegetarian Option: Use seasoned black beans, rice, and sautéed veggies in place of meat.

Storage/Reheating

• Storage: Cool leftovers and store in an airtight container in the refrigerator for up to 3 days.
• Freezing: Wrap uncooked or cooked chimichangas individually in foil and freeze for up to 2 months.
• Reheating: Reheat in the oven at 375°F (190°C) for 15–20 minutes or in an air fryer until heated through and crispy. Avoid microwaving, as it can make the tortilla soggy.

FAQs

What’s the difference between a burrito and a chimichanga?

A chimichanga is typically a deep-fried burrito. Burritos are usually served soft, while chimichangas are crispy on the outside.

Can I use leftover taco meat?

Yes, leftover taco meat works great. Just reheat it and use it as the filling.

Do I have to deep-fry the chimichangas?

No, you can bake or air fry them for a healthier alternative with still-crispy results.

What kind of cheese is best?

Cheddar, Monterey Jack, or a Mexican cheese blend all melt well and add great flavor.

Can I make them ahead of time?

Yes. Assemble the chimichangas and refrigerate (uncooked) for up to 24 hours before baking or frying.

How do I keep the chimichangas from falling apart?

Make sure to warm the tortillas so they’re flexible and roll them tightly. Secure seam-side down when cooking.

What oil should I use for frying?

Use a neutral oil with a high smoke point like canola, vegetable, or peanut oil.

Are chimichangas spicy?

They can be, depending on the seasoning and salsa used. Adjust the spice level to your taste.

Can I use corn tortillas?

Corn tortillas aren’t ideal for chimichangas as they’re more likely to tear and don’t roll as well as flour tortillas.

What sides go well with beef chimichangas?

Serve with Mexican rice, refried beans, tortilla chips, or a fresh salad with lime vinaigrette.

Conclusion

Beef chimichangas are a delicious way to bring Tex-Mex flavors into your home kitchen. Crispy, cheesy, and full of savory beef, they’re a fun and satisfying meal that’s surprisingly easy to prepare. Whether fried or baked, served simply or loaded with toppings, these chimichangas are sure to become a favorite for family dinners or festive gatherings.

Beef Chimichanga Recipe

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Beef chimichangas are crispy, golden Tex-Mex wraps filled with seasoned ground beef and melty cheese, then deep-fried or baked to perfection. A hearty, flavorful dish perfect for family dinners or parties.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 4–6 chimichangas
• Category: Main Course
• Method: Frying or Baking
• Cuisine: Tex-Mex
• Diet: Halal

Ingredients

• 1 lb ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp taco seasoning or homemade spice blend
• 1/2 cup tomato sauce or salsa
• 1/2 cup refried beans or black beans (optional)
• 1 cup shredded cheddar or Mexican cheese blend
• 4–6 large flour tortillas
• Vegetable oil, for frying or brushing (if baking)
• Optional toppings: sour cream, guacamole, salsa, shredded lettuce, diced tomatoes, queso

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Instructions

1. In a skillet over medium heat, cook ground beef and onions until browned. Drain excess fat.
2. Add garlic and cook for 1 more minute.
3. Stir in taco seasoning and tomato sauce or salsa. Simmer for 5–7 minutes until thickened.
4. Warm the tortillas to make them pliable.
5. Place a spoonful of beef mixture and cheese (plus beans if using) in the center of each tortilla.
6. Fold in the sides and roll up tightly like a burrito.
7. To fry: Heat oil to 350°F (175°C). Fry each chimichanga seam-side down for 2–3 minutes per side until golden brown.
8. To bake: Preheat oven to 400°F (200°C), brush chimichangas with oil, and bake for 20–25 minutes until crispy.
9. Serve hot with your favorite toppings.

Notes

• Warm tortillas before assembling to prevent tearing.
• Don’t overfill chimichangas or they may burst while cooking.
• Secure seam-side down during cooking for best results.
• Add cooked rice to the filling for extra bulk.
• Use an air fryer as a healthier crispy option.

Nutrition

• Serving Size: 1 chimichanga
• Calories: 450
• Sugar: 3g
• Sodium: 670mg
• Fat: 25g
• Saturated Fat: 9g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 24g
• Cholesterol: 70mg