Beef and Cheese Chimichangas Recipe
Crispy, golden-brown on the outside and packed with flavorful seasoned beef, gooey cheese, and creamy refried beans, these chimichangas are a Tex-Mex favorite that’s both satisfying and easy to make at home. Perfectly crunchy and filled with bold, savory goodness, they’re a delicious way to bring restaurant-quality flavor to your table.
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Servings: 6
Calories: 500kcal
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!
Nutrition
Calories: 500kcal
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