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Beef and Cheese Chimichangas

These Beef and Cheese Chimichangas are crispy, golden bundles filled with seasoned ground beef, savory refried beans, and melty cheese—all wrapped in a soft flour tortilla with a satisfyingly crunchy exterior. Quick to make and versatile enough to customize with your favorite proteins or veggies, this dish is perfect for a weeknight dinner or a casual fiesta.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 pound ground beef
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 1 packet taco seasoning (1 oz) or homemade
  • 1/2 cup salsa
  • 1 cup refried beans
  • 1 1/2 cups shredded cheddar cheese or Mexican blend
  • 6 large flour tortillas (burrito-size)
  • 2 tablespoons vegetable oil for brushing/frying

Equipment

  • Large skillet
  • Baking sheet
  • Cutting board
  • Knife

Method
 

  1. Preheat your oven to 400°F if you plan to bake the chimichangas (for a healthier twist) or prepare oil in a pan if you prefer frying.
  2. In a large skillet over medium heat, cook 1 pound of ground beef and 1 small finely diced onion until the beef is nicely browned and the onion is translucent, about 5-7 minutes.
  3. Drain off any excess grease. Add 2 cloves of minced garlic, 1 packet of taco seasoning, and 1/2 cup salsa. Let the mixture simmer for 3-4 minutes until well combined.
  4. Lay out the 6 large flour tortillas on a clean surface. Spread approximately 1 cup of refried beans evenly down the center of each tortilla. This will help bind the fillings together.
  5. Spoon a generous portion of the seasoned beef mixture onto each tortilla and top with a handful of shredded cheese.
  6. Fold the tortilla by tucking in the sides and then rolling it up tightly, similar to wrapping a present.
  7. If baking, place the chimichangas seam-side down on a baking sheet. Brush them lightly with vegetable oil and bake for 18-20 minutes, flipping halfway, until they are golden brown and crispy on both sides. If frying, heat oil in a pan and fry until crisp.
  8. Allow the chimichangas to cool for a minute or two before serving, as the filling will be very hot.

Notes

Feel free to experiment by swapping ground beef for turkey or chicken, or making a vegetarian version with black beans and corn. You can also try different cheeses like pepper jack or cotija to suit your taste. For an even lighter version, bake the chimichangas instead of frying. These chimichangas make a great make-ahead dish for busy weeknights and are delicious served with sides like Mexican rice, a crisp slaw, or a dollop of guacamole.