Beef and Cheese Chimichangas

introduction

Beef and Cheese Chimichangas are crispy, cheesy rolls that hit the spot fast. This Beef and Cheese Chimichangas recipe gives you crunchy fried tortillas filled with seasoned beef and melted cheddar. It cooks quickly and makes a great meal for busy nights or casual get-togethers. If you like rich, comforting flavors, this recipe delivers. For another hearty beef option, try this cheesy beef and potato bake for a different take.

why make this recipe

• Quick & Easy: Ready in about 30 minutes from start to finish.
• Simple Ingredients: Uses pantry spices and common fridge items.
• Crowd-Pleaser: Crunchy outside, gooey cheese inside — everyone loves it.
• Great for Any Occasion: Weeknight dinner, game day, or a fun party snack.
• Big Flavor: Browning the beef and sweating the onion makes a deep, savory taste.

This version stands out because you melt the cheese into the hot beef before wrapping, giving an even, cheesy filling that stays together when fried. It’s comforting and impressive without being fussy.

Ingredients :

For the Filling:

• 1 pound ground beef
• 1 cup shredded cheddar cheese
• 1/2 cup onion, finely diced
• 2 garlic cloves, minced
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• Salt and black pepper, to taste

For Assembly:

• 4 large flour tortillas
• Vegetable oil (enough for frying, about 2 inches deep in a skillet)

Note: Use medium-sharp cheddar for good melt and flavor. If your onions are strong, rinse them or cook a bit longer to soften the bite. For a lighter option, use lean ground beef.

how to make Beef and Cheese Chimichangas

1. Prep first: Finely chop the onion and mince the garlic. Have the cheese and tortillas ready. Heat a large skillet over medium.
2. Brown the meat: Add the ground beef to the hot skillet. Break it up and cook until it loses its pink, about 7–10 minutes. Stir often so it cooks evenly. Browning gives more flavor.
3. Add onion and garlic: When the beef starts to brown, add the diced onion and minced garlic. Cook together until the onion is soft and translucent — this builds the flavor base.
4. Drain fat: Pour off excess fat to avoid greasy chimichangas. A little fat is fine, but remove the bulk.
5. Season the filling: Return the skillet to medium heat and stir in chili powder, cumin, and salt and pepper. Cook for 1–2 more minutes so the spices bloom and mix well.
6. Melt the cheese in: Remove the skillet from heat and stir in the shredded cheddar until it melts through the hot beef. This makes the filling bind and stay gooey.
7. Fill the tortillas: Lay one large tortilla flat. Spoon about 1/4 of the beef and cheese mixture into the center. Fold the sides in, then roll tightly so the seam is on the bottom. Repeat for the rest. Tight rolling keeps filling inside while frying.
8. Heat the oil: In a deep skillet or small pot, pour vegetable oil to a depth of about 1½–2 inches. Heat to 350°F (175°C). If you don’t have a thermometer, test with a small piece of tortilla — it should sizzle and brown in about 30–45 seconds.
9. Fry the chimichangas: Carefully place chimichangas seam-side down into the hot oil. Fry 3–4 minutes per side until golden brown and crisp. Turn gently with tongs to avoid tearing.
10. Drain and rest: Remove chimichangas and set on paper towels to drain for a minute. Let them rest briefly so the filling settles and won’t spill when cut.

Tip: Fry in batches so the oil temperature stays steady. Don’t overcrowd the pan.

(For another hearty beef recipe idea, see this cheesy beef and potato bake.)

how to serve Beef and Cheese Chimichangas

• Serve hot and whole, or slice in half to show the cheesy center.
• Top with salsa, sour cream, guacamole, chopped cilantro, or shredded lettuce.
• Add hot sauce or a squeeze of lime for brightness.
• Pair with rice and beans or a simple salad to round the meal.

how to store Beef and Cheese Chimichangas

• Refrigerator: Cool completely, wrap each chimichanga in foil or store in an airtight container. Keep up to 3 days.
• Freezer: Wrap tightly in foil and place in a freezer bag. Freeze up to 2 months. Thaw in the fridge before reheating.
• Reheat: Warm in a 350°F (175°C) oven for 10–15 minutes until hot and crisp. Avoid microwaving if you want to keep them crunchy; microwave heats fast but softens the shell.

tips to make Beef and Cheese Chimichangas

• Don’t overfill the tortillas; use about 1/4 of the filling per tortilla to roll cleanly.
• Dry the tortillas briefly in a hot pan before filling if they are very soft — this helps prevent sogginess.
• Use a thermometer for oil: 350°F is ideal. Too hot browns outside while leaving the inside cold.
• For extra crisp without deep frying, brush chimichangas with oil and bake at 425°F (220°C) for 12–15 minutes, turning once.
• Spice it up with jalapeños or a pinch of cayenne.

variation (if any)

• Chicken & Cheese: Swap ground beef for cooked shredded chicken and season with taco spices.
• Vegetarian: Use cooked black beans and corn instead of meat; add chopped bell pepper.
• Baked version: Brush with oil and bake to reduce oil use while keeping crunch.
• Different cheese: Try pepper jack for heat or Monterey Jack for creaminess.

FAQs

Can I make these gluten-free?

Yes. Use large gluten-free flour tortillas and check that any added seasonings are gluten-free. Frying and filling steps are the same.

How do I stop chimichangas from leaking while frying?

Don’t overfill and roll tightly. Make sure the seam is tucked underneath and press edges gently. If needed, secure with a toothpick (remove before eating).

Is it safe to fry at home?

Yes, with caution. Use a deep skillet, keep oil at about 350°F (175°C), don’t overcrowd the pan, and monitor children and pets. Use long tongs and a thermometer for safety.

Can I prepare the filling ahead of time?

Yes. Cook and cool the filling, then refrigerate up to 2 days. Fill and fry just before serving for best texture.

How do I re-crisp leftovers?

Heat in a preheated oven at 350°F (175°C) for 10–15 minutes, or until hot and crisp. An air fryer works well too at 350°F for 6–8 minutes.

Conclusion

This Beef and Cheese Chimichangas recipe gives you crunchy, cheesy rolls that are simple to make and rich in flavor. They come together fast, use basic pantry ingredients, and please any crowd — perfect for weeknights or game-day snacking. If you enjoyed this idea, please leave a comment and a star rating to let me know how it turned out. Share the recipe on social media to spread the love for comfort food. For a fun store-bought snack idea that echoes the cheesy beef flavor, check out Beef & Cheese Mini Tacos – Jose Ole. What topping did you try on your chimichanga? Let us know below!

Beef and Cheese Chimichangas

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• Author: chef-ava
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: None

Print Recipe

Description

Crispy, cheesy rolls filled with seasoned beef and melted cheddar, perfect for busy nights or casual get-togethers.

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Ingredients

Scale 1x2x3x

• 1 pound ground beef
• 1 cup shredded cheddar cheese
• 1/2 cup onion, finely diced
• 2 garlic cloves, minced
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• Salt and black pepper, to taste
• 4 large flour tortillas
• Vegetable oil (enough for frying, about 2 inches deep in a skillet)

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Instructions

1. Finely chop the onion and mince the garlic. Have the cheese and tortillas ready. Heat a large skillet over medium.
2. Add the ground beef to the hot skillet. Break it up and cook until it loses its pink, about 7–10 minutes. Stir often so it cooks evenly.
3. When the beef starts to brown, add the diced onion and minced garlic. Cook until the onion is soft and translucent.
4. Pour off excess fat to avoid greasy chimichangas.
5. Return the skillet to medium heat and stir in chili powder, cumin, and salt and pepper. Cook for 1–2 more minutes.
6. Remove the skillet from heat and stir in the shredded cheddar until it melts through the hot beef.
7. Lay one tortilla flat. Spoon about 1/4 of the beef and cheese mixture into the center. Fold the sides in, then roll tightly. Repeat for the rest.
8. In a deep skillet or small pot, pour vegetable oil to a depth of about 1½–2 inches. Heat to 350°F (175°C).
9. Carefully place chimichangas seam-side down into the hot oil. Fry 3–4 minutes per side until golden brown and crisp.
10. Remove chimichangas and set on paper towels to drain for a minute.

Notes

For a lighter option, use lean ground beef. Fry in batches to maintain oil temperature and avoid overcrowding.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Mexican

Nutrition

• Serving Size: 1 chimichanga
• Calories: 450
• Sugar: 2g
• Sodium: 600mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 70mg