Last weekend, my husband stood at the counter, we wanted something indulgent, something hot and crispy with melty cheese and enough punch to satisfy after a long week. My youngest pointed to the skillet and said, “Tacos?” but I shook my head with a grin. “Even better,” I said. Beef and Cheese Chimichangas.
I hadn’t made them in months, but the craving was real. Wrapping that savory beef filling with cheddar and mozzarella, crisping it in hot oil until the shell turns golden and flaky, then serving it alongside cold salsa and a spoonful of sour cream creates a kind of comfort that speaks for itself. That kind of dinner doesn’t need fanfare. It disappears fast, bites taken in between laughter, hot sauce passed around the table.
The real win? My picky eater devoured a whole chimichanga without a single complaint. I call that a weekend miracle.
Short Description
Golden and crispy on the outside, cheesy and savory on the inside—these Beef and Cheese Chimichangas are a satisfying, flavor-packed dinner perfect for any day of the week. Quick to make and customizable, they’re sure to become a family favorite.
Key Ingredients
For the Filling:
- 1 lb ground beef
- 1 small onion, chopped
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp garlic powder
- Salt and pepper to taste
For the Chimichangas:
- 8 large flour tortillas
- 2 cups vegetable oil (for frying)
Optional Toppings:
- Sour cream
- Salsa
- Guacamole
Tools Needed
- Large skillet
- Wooden spoon or spatula
- Mixing bowl
- Tongs
- Paper towels
- Large pan for frying
- Slotted spoon
Cooking Instructions
Step 1: Cook the Beef
Heat a large skillet over medium heat. Add the ground beef and chopped onion. Cook until the beef is browned and the onions are soft—about 7–8 minutes. Drain excess fat carefully.
Step 2: Season and Add Cheese
Reduce heat to low and stir in cumin, chili powder, garlic powder, salt, and pepper. Once spices are evenly mixed, remove from heat and immediately stir in the cheddar and mozzarella cheeses. The residual heat will melt the cheese into the meat mixture.
Step 3: Fill the Tortillas
Lay out each tortilla on a clean surface. Spoon about ¼ cup of the beef and cheese mixture into the center. Fold in the sides, then roll up tightly like a burrito, tucking in the ends to keep the filling secure.
Step 4: Fry the Chimichangas
In a large frying pan, heat 2 cups of vegetable oil over medium-high heat (about 350°F). Carefully place the chimichangas seam-side down into the hot oil, cooking 2–3 at a time. Fry for 2–3 minutes on each side, until golden brown and crispy. Use tongs to turn them gently.
Step 5: Drain and Serve
Remove chimichangas and set them on a plate lined with paper towels to drain any excess oil. Serve hot with sour cream, salsa, or guacamole.
Why You’ll Love This Recipe
– Crunchy on the outside, cheesy and savory on the inside
– Quick to prep and cook—ready in just 25 minutes
– Family-friendly and kid-approved
– Easy to customize with your favorite fillings or toppings
– Can be baked instead of fried for a lighter option
Mistakes to Avoid & Solutions
1. Overfilling the tortillas
Too much filling makes rolling difficult and may cause bursting during frying.
Use about 1/4 cup of filling per tortilla for a secure wrap.
2. Not sealing the tortillas properly
Loose wraps open up in hot oil and lose filling.
Fold sides in first, then roll tightly. Secure seam side down when frying.
3. Frying in oil that’s too cool
This causes the chimichangas to absorb oil and turn soggy.
Make sure oil reaches 350°F before frying.
4. Cooking too many at once
Crowding the pan lowers oil temperature.
Fry in small batches—2 or 3 at a time for best results.
5. Letting them sit too long before serving
They lose crispiness quickly.
Serve immediately or keep them warm in a 200°F oven until ready to eat.
Serving and Pairing Suggestions
– Plate individually with sour cream, salsa, and fresh guacamole
– Serve family-style with a side of cilantro-lime rice or refried beans
– For a crowd, lay them out on a platter with assorted dips and toppings buffet-style
– Add a crunchy side salad for freshness
– Pair with a chilled Mexican soda, agua fresca, or a light lager
Storage and Reheating Tips
Store: Let chimichangas cool completely. Wrap tightly in foil or place in airtight containers. Refrigerate up to 3 days.
Freeze: Wrap each chimichanga individually in foil and store in a freezer bag. Freeze for up to 2 months.
Reheat:
Oven: Bake at 375°F for 10–15 minutes (20 if frozen) until crisp.
Air Fryer: 350°F for 5–7 minutes.
Microwave: Not recommended if you want to keep the crispy texture, but 2 minutes works in a pinch.
FAQs
1. Can I bake the chimichangas instead of frying them?
Yes! Brush them with oil and bake at 400°F for 20–25 minutes until golden and crispy.
2. Can I use ground turkey or chicken instead of beef?
Absolutely. Just follow the same cooking method and season generously to keep the flavor bold.
3. How do I keep the chimichangas from unrolling while frying?
Place them seam-side down and gently press with tongs for the first few seconds in the pan. This helps seal the fold.
4. What kind of cheese works best?
A mix of cheddar and mozzarella provides both flavor and meltiness, but feel free to use pepper jack or Monterey Jack for a spicy kick.
5. Can I make these ahead of time?
Yes. Assemble and refrigerate un-fried chimichangas up to a day ahead. Fry just before serving for best results.
Tips & Tricks
– Warm the tortillas slightly in the microwave for 20 seconds to make them more pliable for rolling
– Add a splash of lime juice to the meat for a bright, fresh flavor
– Keep the oil clean—remove any burnt bits between batches
– Use a thermometer to keep frying oil consistent at 350°F
– Let the chimichangas rest for 2–3 minutes after frying to prevent burns from molten cheese
Recipe Variations
1. Spicy Chicken Chimichangas
– Swap ground beef for shredded rotisserie chicken
– Add 1 tbsp chipotle in adobo to the filling
– Use pepper jack cheese instead of mozzarella
– Follow same steps; fry or bake as directed
2. Veggie Black Bean Chimichangas
– Replace beef with 1 cup black beans + ½ cup corn + ½ cup sautéed bell peppers
– Add 1 tsp smoked paprika
– Use cheddar only for a punchier taste
– Great for meatless Mondays
3. Breakfast Chimichangas
– Use scrambled eggs, cooked breakfast sausage, and shredded cheese
– Optional: add hash browns
– Serve with salsa verde or hot sauce
– Fry or bake as usual—perfect for brunch
Final Thoughts
Beef and Cheese Chimichangas ‘s a certain kind of comfort in recipes that bring everyone to the table without needing to call twice. From the sizzle of hot oil to the gooey stretch of melted cheese, they’re the kind of meal that reminds you why home cooking matters. Not because it’s always fancy or perfect, but because it fills the room with warmth, flavor, and moments that stick.
We polished off the batch last weekend in no time, and the silence at the table said everything. No leftovers, no regrets. Just golden bundles of satisfaction. If you’re looking for something fast, flavorful, and family-approved—this one’s worth a spot in your weekend rotation. Trust me, these chimichangas don’t just feed the belly—they feed the soul.
Beef and Cheese Chimichangas Recipe
Ingredients
For the Filling:
- 1 lb ground beef
- 1 small onion chopped
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp garlic powder
- Salt and pepper to taste
For the Chimichangas:
- 8 large flour tortillas
- 2 cups vegetable oil for frying
Optional Toppings:
- Sour cream
- Salsa
- Guacamole
Instructions
- Heat a large skillet over medium heat. Add the ground beef and chopped onion. Cook until the beef is browned and the onions are soft—about 7–8 minutes. Drain excess fat carefully.
- Reduce heat to low and stir in cumin, chili powder, garlic powder, salt, and pepper. Once spices are evenly mixed, remove from heat and immediately stir in the cheddar and mozzarella cheeses. The residual heat will melt the cheese into the meat mixture.
- Lay out each tortilla on a clean surface. Spoon about ¼ cup of the beef and cheese mixture into the center. Fold in the sides, then roll up tightly like a burrito, tucking in the ends to keep the filling secure.
- In a large frying pan, heat 2 cups of vegetable oil over medium-high heat (about 350°F). Carefully place the chimichangas seam-side down into the hot oil, cooking 2–3 at a time. Fry for 2–3 minutes on each side, until golden brown and crispy. Use tongs to turn them gently.
- Remove chimichangas and set them on a plate lined with paper towels to drain any excess oil. Serve hot with sour cream, salsa, or guacamole.
