These homemade Beef and Cheese Chimichangas deliver crispy, golden tortillas filled with seasoned ground beef and melted cheese. Baked instead of fried, they offer all the flavor of traditional chimichangas with less mess and less oil.
Why You’ll Love This Recipe
- Crispy exterior with a savory, cheesy filling
- Baked instead of deep-fried for a healthier twist on the classic
- Easy to customize with your favorite toppings
- Perfect for meal prep—make ahead and reheat when needed
- Kid-friendly and guaranteed to please the whole family
- No special equipment required
- Ready in just 40 minutes from start to finish
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Ground beef provides the hearty protein base for these chimichangas. For the best flavor, use 80/20 ground beef which has enough fat to keep the filling moist and flavorful. You can substitute ground turkey or chicken for a lighter option.
Onion adds aromatic flavor and a touch of sweetness when cooked down. Yellow or white onions work best here, but red onion can add a slightly different flavor profile if you prefer.
Garlic brings essential savory depth to the beef filling. Fresh minced garlic offers the most vibrant flavor, but pre-minced garlic from a jar works in a pinch.
Taco seasoning creates that classic Mexican-inspired flavor profile without measuring multiple spices. Make your own blend with chili powder, cumin, oregano, and paprika if you prefer to control the salt and heat levels.
Water helps the taco seasoning distribute evenly throughout the meat mixture and creates the perfect consistency for the filling.
Cheddar cheese provides sharp, tangy notes that complement the seasoned beef beautifully. Use medium or sharp depending on your preference for flavor intensity.
Monterey Jack cheese melts beautifully and brings a mild, creamy texture that balances the sharper cheddar. This combination creates the perfect cheese pull when you bite into your chimichanga.
Flour tortillas serve as the wrapper that turns crispy and golden in the oven. Large (10-inch) tortillas work best to hold all the filling and allow for proper folding.
Butter or vegetable oil creates that gorgeous golden-brown exterior that gives chimichangas their signature crunch. The brush of fat helps the tortillas crisp up in the oven without deep-frying.
Sour cream, salsa, and cilantro add brightness, acidity, and freshness to balance the rich filling. These toppings elevate the dish from good to great.
Directions
- In a large skillet over medium heat, brown the ground beef, breaking it up as it cooks. Add the chopped onion and minced garlic; cook until the onion is soft.
- Drain any excess grease, then add taco seasoning and water. Stir and simmer for about 5 minutes until the mixture thickens. Remove from heat.
- Lay a large tortilla on a clean surface. Spoon 2–3 tablespoons of the beef mixture into the center. Top with shredded cheddar and Monterey Jack cheeses.
- Fold the sides of the tortilla over the filling, then roll it up tightly to enclose the filling.
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place the rolled chimichangas seam-side down on the baking sheet. Brush each with melted butter or lightly coat with vegetable oil.
- Bake for 20–25 minutes, or until golden brown and crispy.
- Remove from oven and cool slightly before serving.
- Serve warm, topped with sour cream, salsa, and chopped cilantro.
Servings and Timing
This recipe makes 6 chimichangas, perfect for serving 6 people as a main dish or more if served with sides like Mexican rice and refried beans. Each chimichanga contains approximately 350 calories.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Variations
Chicken Chimichangas: Substitute 1 pound of cooked, shredded chicken for the ground beef. Season with the same spices for a lighter alternative.
Vegetarian Option: Replace the beef with a mixture of sautéed bell peppers, corn, black beans, and onions for a hearty meatless version.
Breakfast Chimichangas: Fill with scrambled eggs and cheese for a morning twist.
Spicy Version: Add diced jalapeños or a dash of hot sauce to the beef mixture for heat lovers.
Green Chili Chimichangas: Add a small can of diced green chilies to the beef mixture and top with pepper jack cheese instead of Monterey Jack.
Shredded Beef: Use slow-cooked shredded beef seasoned with cumin and chili powder instead of ground beef for a more traditional approach.
Air Fryer Method: Cook in an air fryer at 380°F for about 8-10 minutes for an even crispier result with less oil.
Storage/Reheating
Refrigeration: Store leftover chimichangas in an airtight container in the refrigerator for up to 3 days. For best results, store without toppings.
Freezing: These chimichangas freeze beautifully! Wrap each cooled chimichanga individually in aluminum foil, then place in a freezer-safe bag. Freeze for up to 3 months.
Reheating from Refrigerated: For the crispiest results, reheat in a 350°F oven for 10-15 minutes. Alternatively, microwave for 1-2 minutes, but note the tortilla won’t be as crispy.
Reheating from Frozen: No need to thaw! Place frozen chimichangas in a 375°F oven for 20-25 minutes until heated through and crispy again.
Make-Ahead Tip: You can prepare the beef filling up to 2 days ahead and assemble the chimichangas just before baking.
FAQs
How do I keep my chimichangas from getting soggy?
Ensure your filling isn’t too watery by properly draining the beef mixture. Also, allow the filling to cool slightly before assembling to prevent steam from softening the tortillas. Finally, be sure to place them seam-side down on the baking sheet.
Can I fry these chimichangas instead of baking them?
Absolutely! Heat about 2 inches of vegetable oil to 350°F in a deep skillet. Carefully place chimichangas seam-side down and fry for 2-3 minutes per side until golden brown. Drain on paper towels before serving.
What’s the difference between a chimichanga and a burrito?
The main difference is that chimichangas are typically deep-fried (or in this case, baked until crispy), while burritos are simply served soft. Chimichangas originated when a burrito was accidentally dropped into a deep fryer!
How can I make these chimichangas healthier?
Use lean ground beef (93/7) or ground turkey, whole wheat tortillas, and reduced-fat cheese. You can also use cooking spray instead of butter or oil for brushing.
What sides go well with chimichangas?
Mexican rice, refried or black beans, guacamole, and a simple green salad make excellent accompaniments to create a complete meal.
Why are my tortillas cracking when I roll them?
Cold tortillas are more likely to crack. Warm your tortillas slightly in the microwave (about 10-15 seconds) or in a dry skillet before filling and rolling them.
Can I use corn tortillas instead of flour tortillas?
While authentic Mexican dishes often use corn tortillas, chimichangas traditionally call for flour tortillas because they’re more pliable and hold up better to frying or baking. Corn tortillas tend to crack when rolled.
How do I know when my chimichangas are done baking?
Look for a golden-brown exterior with visible crispiness. The edges should be lightly browned, and the tortilla should feel firm when gently touched.
Can I make mini chimichangas as an appetizer?
Definitely! Use small (6-inch) tortillas and reduce the filling accordingly. Bake for 15-18 minutes instead of the full 20-25 minutes. They make great finger food for parties.
Is there a way to make these gluten-free?
Yes, use gluten-free flour tortillas and ensure your taco seasoning is gluten-free (many commercial brands contain wheat derivatives).
Conclusion
These Beef and Cheese Chimichangas transform simple ingredients into a satisfying meal that’s sure to become a family favorite. By baking rather than frying, you get all the crispy goodness with less mess and less oil, making this a weeknight-friendly version of the restaurant classic. The combination of seasoned beef and melted cheese creates a filling that’s both comforting and flavorful, while the crispy exterior adds that essential textural contrast.
Whether you’re serving these for a casual family dinner or as part of a Mexican-themed feast, these chimichangas deliver big flavor with minimal effort. Don’t forget to set out plenty of toppings so everyone can customize their own. With simple ingredients and straightforward preparation, you’re just 40 minutes away from bringing the taste of your favorite Mexican restaurant right to your dining table.
Print
Beef and Cheese Chimichangas
- Total Time: 40 minutes
- Yield: 6 servings
- Diet: Halal
Description
Beef and Cheese Chimichangas are a crispy and flavorful Mexican-inspired dish filled with seasoned ground beef and a blend of cheeses, baked until golden brown.
Ingredients
- 1 lb ground beef
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning
- 1/2 cup water
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 6 large flour tortillas
- 1/4 cup melted butter or vegetable oil (for brushing)
- Sour cream, salsa, and chopped cilantro for serving
Instructions
- In a large skillet over medium heat, brown the ground beef, breaking it up as it cooks. Add the chopped onion and minced garlic; cook until the onion is soft.
- Drain any excess grease, then add taco seasoning and water. Stir and simmer for about 5 minutes until the mixture thickens. Remove from heat.
- Lay a large tortilla on a clean surface. Spoon 2–3 tablespoons of the beef mixture into the center. Top with shredded cheddar and Monterey Jack cheeses.
- Fold the sides of the tortilla over the filling, then roll it up tightly to enclose the filling.
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place the rolled chimichangas seam-side down on the baking sheet. Brush each with melted butter or lightly coat with vegetable oil.
- Bake for 20–25 minutes, or until golden brown and crispy.
- Remove from oven and cool slightly before serving.
- Serve warm, topped with sour cream, salsa, and chopped cilantro.
Notes
- For a spicier version, add diced jalapeños or hot sauce to the beef mixture.
- Chimichangas can also be fried in hot oil for a more traditional preparation.
- Leftovers can be reheated in the oven to maintain their crispiness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chimichanga
- Calories: 350
- Sugar: 2g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 55mg
