Golden, crispy, and packed with rich, savory goodness, beef and cheese chimichangas are a Tex-Mex favorite that combines bold flavors with a satisfying crunch. These deep-fried burritos are stuffed with seasoned ground beef, melty cheese, and creamy refried beans, creating the perfect balance of textures in every bite. Whether served as a hearty meal or a festive appetizer, chimichangas bring a comforting warmth to the table, making them an irresistible dish for any occasion.
Ingredient Breakdown
The foundation of great chimichangas begins with the right ingredients, each playing a vital role in achieving the perfect taste and texture. Large flour tortillas are essential for wrapping the filling securely without tearing, and their flexibility makes them ideal for frying to a golden crisp. Ground beef provides a hearty base, with an 80/20 lean-to-fat ratio offering the best balance of flavor and juiciness. Refried pinto beans add a creamy, slightly smoky layer that enhances both texture and taste. Cheese is a crucial component, with options like sharp cheddar, Monterey Jack, or a Mexican cheese blend ensuring a smooth, melty interior. A robust seasoning blend—featuring chili powder, cumin, garlic salt, black pepper, and dried oregano—infuses the beef with deep, aromatic flavors. Frying the chimichangas in vegetable oil with a high smoke point, such as canola or peanut oil, guarantees a crisp and golden-brown exterior without an overpowering oily taste.
Step-by-Step Preparation Guide
Cooking the Ground Beef
The first step in making chimichangas is properly browning the ground beef to develop rich, caramelized flavors. Cooking over medium heat ensures an even sear while preventing overcooking. Once fully browned with no pink remaining, draining excess grease is crucial to avoid a soggy filling. Returning the meat to the skillet, the seasoning blend is added along with water, which helps distribute the spices evenly and allows the beef to absorb all the flavors while simmering. Letting the meat cook until the liquid is fully reduced intensifies its taste, creating a well-seasoned filling that’s neither too dry nor overly moist.
Prepping the Tortillas and Filling
To assemble chimichangas efficiently, preparing all components in advance is key. Refried beans should be spread evenly on one side of each tortilla, keeping them close to the edge for a balanced bite. Layering a couple of tablespoons of the seasoned beef mixture over the beans ensures a meaty, well-proportioned filling. Finally, a generous sprinkle of shredded cheese completes the trio, allowing it to melt into the beef and beans for a cohesive texture. Avoiding overfilling is essential, as too much stuffing can make rolling difficult and cause the tortillas to burst during frying.
Rolling and Sealing the Chimichangas
Rolling chimichangas tightly is the secret to keeping the filling intact while frying. The tortilla should be folded over the filling first, then the sides should be tucked inward before completing the roll. A snug, firm wrap ensures that the chimichanga holds its shape without unraveling in the hot oil. Placing the chimichangas seam-side down before frying helps reinforce the closure, minimizing the risk of filling leakage.
Frying to Crispy Perfection
Frying chimichangas at the right temperature is key to achieving a crisp, golden-brown shell without excessive oil absorption. Heating the oil to 350-375°F allows for quick frying, sealing the exterior while keeping the inside warm and gooey. Carefully placing each chimichanga seam-side down in the hot oil prevents them from opening. Rotating them evenly ensures that all sides crisp up to a uniform golden hue. Overcrowding the pan should be avoided, as it can lower the oil temperature and result in uneven frying. Once done, draining them on a paper towel-lined surface helps remove excess oil while maintaining their crunch.
Recipe Tips & Frequently Asked Questions
Ensuring the tortillas don’t crack while rolling:
Warm the tortillas slightly before assembling to make them more pliable.
The best way to drain excess oil for a crispier texture:
Place fried chimichangas on a wire rack instead of paper towels to maintain crispness.
How to keep chimichangas warm and crunchy if making in batches:
Keep them in a 200°F oven on a baking sheet while finishing the rest.
Storing leftovers and reheating for the best results:
Store chimichangas in an airtight container in the fridge and reheat in an oven or air fryer for crispiness.
Can I bake chimichangas instead of frying?
Yes, brush them with oil and bake at 400°F for about 20 minutes, flipping halfway through.
Can I prepare chimichangas ahead of time?
Yes, assemble and refrigerate them for up to 24 hours before frying or baking.
Why did my chimichangas open while frying?
They may not have been rolled tightly enough, or the oil temperature was too low, causing them to soak up oil and unravel.
What other fillings can I use?
Try shredded chicken, pulled pork, or vegetarian options like sautéed mushrooms and black beans.
What to Serve With This Recipe
Pairing chimichangas with complementary sides and toppings enhances their bold flavors. Spanish rice and refried beans make a classic Tex-Mex combination, adding heartiness to the meal. Dipping sauces such as homemade salsa, queso, or a creamy chipotle sauce add an extra layer of richness. Fresh toppings like shredded lettuce, pico de gallo, and sour cream provide a cool contrast to the warm, crispy chimichangas, making every bite more refreshing and satisfying.
With their crispy shell, flavorful filling, and cheesy goodness, beef and cheese chimichangas are a Tex-Mex staple worth perfecting. By following the key techniques—properly seasoning the beef, rolling the tortillas securely, and frying at the right temperature—you can achieve restaurant-quality chimichangas in your own kitchen. Whether served with traditional sides or creative toppings, this dish is guaranteed to be a crowd-pleaser every time.
Ingredients
6 large flour tortillas
1 pound ground beef
1 can refried pinto beans
2 cups shredded cheese
2 cups vegetable oil (for frying)
1 cup water (to add to cooked and seasoned beef)
Seasoning for Ground Beef
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
Topping Ideas
Sour cream
Shredded lettuce
Salsa
Chopped tomatoes
Instructions
In a skillet over medium heat, cook the ground beef until it is fully browned, ensuring no pink remains. Drain any excess grease using a strainer, then return the meat to the skillet. Add the seasonings along with the water, stirring well to evenly distribute the flavors. Let it simmer until the liquid is absorbed, creating a rich, well-seasoned filling.
Meanwhile, heat the vegetable oil in a separate skillet over medium heat. While the oil warms, begin assembling the chimichangas. Lay a tortilla flat and spread a tablespoon of refried beans across one side, keeping it close to the edge. Layer one to two tablespoons of the seasoned beef mixture on top, followed by a generous sprinkle of shredded cheese.
To roll the tortilla, start by folding it over the filling. Once halfway rolled, tuck in the sides towards the center to secure the contents, then continue rolling tightly until fully sealed. This ensures the filling stays intact while frying. Repeat this process until all the tortillas are filled and rolled.
Carefully place each rolled chimichanga seam-side down into the hot oil. Fry for one to two minutes on each side, turning as needed to achieve an even golden brown crispness. Be sure to fry the edges as well to create a perfectly crisp exterior.
Once golden and crispy, remove the chimichangas from the oil and let them drain on a paper towel-lined plate or a baking sheet. Serve immediately with your choice of toppings such as sour cream, shredded lettuce, salsa, or fresh tomatoes. Enjoy these crispy, cheesy delights while warm!
Beef and Cheese Chimichangas Recipe
Ingredients
- 6 large flour tortillas
- 1 pound ground beef
- 1 can refried pinto beans
- 2 cups shredded cheese
- 2 cups vegetable oil for frying
- 1 cup water to add to cooked and seasoned beef
Seasoning for Ground Beef
- 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
Topping Ideas
- Sour cream
- Shredded lettuce
- Salsa
- Chopped tomatoes
Instructions
- In a skillet over medium heat, cook the ground beef until it is fully browned, ensuring no pink remains. Drain any excess grease using a strainer, then return the meat to the skillet. Add the seasonings along with the water, stirring well to evenly distribute the flavors. Let it simmer until the liquid is absorbed, creating a rich, well-seasoned filling.
- Meanwhile, heat the vegetable oil in a separate skillet over medium heat. While the oil warms, begin assembling the chimichangas. Lay a tortilla flat and spread a tablespoon of refried beans across one side, keeping it close to the edge. Layer one to two tablespoons of the seasoned beef mixture on top, followed by a generous sprinkle of shredded cheese.
- To roll the tortilla, start by folding it over the filling. Once halfway rolled, tuck in the sides towards the center to secure the contents, then continue rolling tightly until fully sealed. This ensures the filling stays intact while frying. Repeat this process until all the tortillas are filled and rolled.
- Carefully place each rolled chimichanga seam-side down into the hot oil. Fry for one to two minutes on each side, turning as needed to achieve an even golden brown crispness. Be sure to fry the edges as well to create a perfectly crisp exterior.
- Once golden and crispy, remove the chimichangas from the oil and let them drain on a paper towel-lined plate or a baking sheet. Serve immediately with your choice of toppings such as sour cream, shredded lettuce, salsa, or fresh tomatoes. Enjoy these crispy, cheesy delights while warm!
