These beef and cheese chimichangas are a crispy, cheesy, and flavor-packed meal that’s easy to whip up any night of the week. A savory ground beef filling mixed with melty cheddar and mozzarella is wrapped in a tortilla and fried until golden brown. I love serving them with sour cream, salsa, or guacamole for the perfect finishing touch.
Why You’ll Love This Recipe
I love how this recipe brings restaurant-style flavor right into my kitchen. The tortillas get beautifully crispy while locking in that cheesy beef filling. It’s also super versatile—perfect for a weeknight dinner or game day snack. I can easily customize the filling, use up leftovers, or even make them ahead of time. The best part? It only takes about 25 minutes from start to finish.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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 1/2 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
Directions
I start by cooking the ground beef and chopped onion in a large skillet over medium heat until the beef is nicely browned.
I drain off the excess fat, then stir in the cumin, chili powder, garlic powder, salt, and pepper.
After removing the skillet from the heat, I mix in the shredded cheddar and mozzarella cheeses until melted.
I spoon about 1/4 cup of the beef mixture onto each tortilla.
To roll, I fold in the sides first and then roll it up tightly to keep the filling sealed.
I heat the vegetable oil in a large pan over medium-high heat.
I carefully place the chimichangas seam-side down in the oil and fry for 2–3 minutes on each side, until golden brown and crispy.
Once fried, I let them drain on paper towels and serve hot with my favorite toppings.
I sometimes switch up the meat and use shredded chicken instead of beef.
For a spicy kick, I add diced jalapeños or a few dashes of hot sauce to the filling.
When I want a healthier version, I bake the chimichangas at 400°F for about 20 minutes instead of frying.
I like experimenting with different cheeses—pepper jack adds a great melt and a bit of heat.
I’ve even tried making mini chimichangas for party snacks using small taco-size tortillas.
Storage/Reheating
To store leftovers, I place the chimichangas in an airtight container and keep them in the fridge for up to 3 days. For longer storage, I wrap them individually in foil and freeze for up to 2 months.
To reheat, I bake refrigerated chimichangas at 350°F for about 10–15 minutes until warmed through. Frozen chimichangas go straight into the oven at 375°F for 25–30 minutes. I avoid microwaving because it softens the crispy exterior.
FAQs
How do I keep the chimichangas from falling apart while frying?
I make sure to roll them tightly and place them seam-side down in the oil first. Using toothpicks can also help keep them secure.
Can I bake these instead of frying?
Yes, I bake them at 400°F for 20–25 minutes, flipping halfway through. They still turn out crispy, just with less oil.
What kind of tortillas work best?
I always use large flour tortillas—they’re flexible, easy to roll, and hold the filling well without tearing.
Can I make these ahead of time?
Absolutely. I assemble them in advance and refrigerate or freeze them before frying or baking when ready to eat.
What sides go well with chimichangas?
I usually serve mine with Spanish rice, refried beans, or a fresh salad for a full meal.
Conclusion
These beef and cheese chimichangas are a simple yet satisfying meal that delivers on flavor and crunch. Whether fried or baked, they make an irresistible dinner or party dish. I always enjoy the cheesy, beefy filling wrapped in that crispy tortilla shell—and I know I’ll be making them again and again.
Beef and Cheese Chimichangas are crispy, golden-fried tortillas stuffed with seasoned ground beef, cheddar, and mozzarella. This quick and satisfying meal is perfect for weeknights or game day and can be served with sour cream, salsa, or guacamole.
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
1/2 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
In a large skillet, cook the ground beef and onion over medium heat until the beef is browned. Drain excess fat.
Stir in cumin, chili powder, garlic powder, salt, and pepper. Remove from heat and mix in cheddar and mozzarella cheeses until melted.
Spoon about 1/4 cup of the beef mixture onto each tortilla. Fold in the sides and roll tightly to seal.
Heat vegetable oil in a large pan over medium-high heat.
Place chimichangas seam-side down in the hot oil. Fry 2–3 minutes per side until golden and crispy.
Remove and drain on paper towels. Serve hot with sour cream, salsa, or guacamole as desired.
Notes
Use shredded chicken instead of beef for variation.
Add jalapeños or hot sauce for extra spice.
Bake instead of fry for a lighter version—400°F for 20–25 minutes.
Try different cheeses like pepper jack for a spicier flavor.
Make mini versions using smaller tortillas for party snacks.
Store in fridge up to 3 days or freeze for up to 2 months.
Reheat in oven to maintain crispiness—avoid microwaving.
