Published: July 7, 2025 |
Last Updated: July 7, 2025 |
Prep Time: See recipe below

Cheesy Beef Chimichangas were a staple in my college days – quick, satisfying, and ideal for sharing (or not!). I remember late-night study sessions fueled by these crispy, cheesy pockets of goodness. There’s just something about that first bite, the crunch giving way to the savory seasoned beef and gooey melted cheese that is pure comfort food. Trust me, this isn’t just another recipe; it’s my go-to version, perfected over years of craving that authentic taste. I’ve even got a trick for making easy cheesy beef and bean chimichangas when I’m short on time. The secret? It’s all in the frying technique! Let’s get cooking.

Why You’ll Love These Cheesy Beef Chimichangas

• Crispy, golden-brown perfection in every bite – that satisfying crunch is everything!
• Packed with savory, seasoned ground beef that’s bursting with flavor.
• Melted cheese that stretches with each pull, making every bite extra gooey and delicious.
• Quick and easy to make for a weeknight meal when you’re short on time.
• A guaranteed crowd-pleaser for parties or gatherings; everyone loves a good chimichanga!
• Customizable with your favorite toppings – get creative with sour cream, guac, salsa, and more.
• Budget-friendly using simple ingredients you probably already have in your pantry.
• Satisfying comfort food that’s excellent for a cozy night in.

Ingredients for Cheesy Beef Chimichangas

• 1 lb ground beef (80/20 blend): This gives you the best flavor and texture. Trust me, don’t skimp on the fat content here!
• 1 small onion, finely chopped: Adds that essential sweetness and aromatic base. I always go for yellow onions, but white works in a pinch.
• 2 cloves garlic, minced: You know I’m a garlic girl! This amps up the savory notes. Freshly minced is key – none of that jarred stuff, okay?
• 1 tsp ground cumin: A warm, earthy flavor that’s a must for any good Tex-Mex dish.
• 1 tsp chili powder: This gives it that mild heat and depth. I like to use a blend, but straight chili powder works great too.
• ½ tsp smoked paprika: Adds a smoky little something that takes these chimichangas to the next level. Don’t skip it!
• ½ tsp salt: Balances all the flavors.
• ¼ tsp black pepper: Just a little kick to round things out.
• ½ cup tomato sauce: This helps bind the filling and keeps it moist. I’ve even used salsa in a pinch, and it’s delicious!
• 1 cup shredded cheddar cheese: Melts like a dream and gives that classic cheesy flavor.
• 1 cup shredded Monterey Jack cheese: This adds that lovely gooey, stretchy texture. The combo is unbeatable!
• 8 large flour tortillas (burrito-sized): These are your vessels for cheesy, beefy goodness! Make sure they’re good quality – you want them sturdy enough to hold all that filling.
• Vegetable oil (for deep frying): Canola oil also works great. You’ll need enough to fill your skillet about an inch deep.
• Toppings: Shredded lettuce, diced tomatoes, sour cream, guacamole, salsa or Pico de Gallo for serving. Get creative with it!

How to Make Cheesy Beef Chimichangas

1. Step 1: Brown the Beef: Get your skillet nice and hot over medium heat. Toss in that ground beef and cook it up, breaking it apart with your spoon until it’s all browned and beautiful.
2. Step 2: Sauté Aromatics: Now, add those finely chopped onions and minced garlic to the skillet. Cook, stirring every now and then, until the onions are see-through – about 5 minutes. Your kitchen should be smelling outstanding right about now!
3. Step 3: Season the Mixture: Time for flavor! Stir in the cumin, chili powder, smoked paprika, salt, and pepper. Cook for just a minute, letting those spices get happy and release their fragrance. Oh, that smell!
4. Step 4: Add Tomato Sauce: Pour in the tomato sauce and let it all simmer for around 5 minutes, until it thickens slightly. This creates a rich and tasty base for your filling – trust me, it makes a difference!
5. Step 5: Incorporate Cheese: Take the skillet off the heat. Now, stir in that glorious cheddar and Monterey Jack cheese until it’s all melted and wonderfully gooey. Get ready for some cheesy goodness!
6. Step 6: Warm Tortillas: Pop those flour tortillas in the microwave for just 10-15 seconds. This makes them super flexible, so they won’t tear when you’re rolling them up. Nobody wants a ripped tortilla!
7. Step 7: Assemble Chimichangas: Place about 1/3 cup of that beef and cheese mixture right in the center of each tortilla. Don’t overfill them, or they’ll be a pain to roll!
8. Step 8: Fold and Roll: Fold in the sides of the tortilla, then roll it up nice and tight, making sure that yummy filling is completely sealed inside.
9. Step 9: Heat the Oil: Pour about an inch of vegetable oil into a deep skillet. Heat it over medium-high heat until it hits 350°F (175°C). A thermometer is your best friend here!
10. Step 10: Fry to Golden Perfection: Carefully put those chimichangas, seam-side down, into the hot oil. Fry them for 3-4 minutes on each side, until they’re golden brown and crispy. That’s what we’re after!
11. Step 11: Drain and Serve: Take those fried chimichangas out with tongs and put them on some paper towels to drain off any extra oil. Serve them right away with all your favorite toppings. Sour cream, guac, salsa – go wild!

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Pro Tips for the Best Cheesy Beef Chimichangas

Want to take your cheesy beef chimichangas from good to Exceptional? Trust me, these little tricks make all the difference. First off, don’t be shy with the seasoning! A little extra cumin and chili powder can really punch up the flavor. And speaking of flavor, try browning your ground beef in a little bacon fat – seriously, it’s a game-changer! Finally, always, always fry seam-side down first to seal everything in. You’ll thank me later!

What’s the secret to great Cheesy Beef Chimichangas?

• Don’t overcrowd the skillet when frying. Fry in batches to maintain the oil temperature and ensure even cooking. If the oil cools down too much, your chimichangas will be soggy, not crispy!

Can I make Cheesy Beef Chimichangas ahead of time?

• Yes, you can assemble the chimichangas ahead of time and store them in the refrigerator for up to 24 hours. Fry them just before serving for the best crispy texture. Just make sure to wrap them tightly so the tortillas don’t dry out!

How do I avoid common mistakes with Cheesy Beef Chimichangas?

• Avoid overfilling the tortillas, as they may burst during frying. It’s tempting to cram in more filling, but trust me, less is more here! Also, ensure the oil is at the correct temperature; too low, and they’ll be greasy; too high, and they’ll burn. 350°F (175°C) is the sweet spot!

Best Ways to Serve Cheesy Beef Chimichangas

Okay, so you’ve got these gorgeous, crispy cheesy beef chimichangas fresh out of the fryer. Now what? First, presentation is key! I always love a classic plating: a generous dollop of sour cream, a scoop of homemade guacamole (because store-bought just doesn’t cut it!), and a side of your favorite salsa or Pico de Gallo. But why stop there? For a full-on fiesta, serve these babies with a side of fluffy Mexican rice and refried beans – now THAT’S a hearty, satisfying dinner! Or, if you’re feeling a bit more adventurous (or just want to skip the sides), chop up those cheesy beef chimichangas and pile them high on a bed of crisp lettuce with all your favorite toppings for a deconstructed chimichanga bowl. Trust me, you can’t go wrong!

Nutrition Facts for Cheesy Beef Chimichangas

Alright, let’s talk nutrition! Here’s a rough breakdown of what you’re looking at per serving of these delicious cheesy beef chimichangas. Keep in mind, this is just an estimate – it can wiggle around depending on the exact ingredients you use and how generous you are with the fillings (we all have our moments, right?). But here’s the gist:

• Serving Size: 1 chimichanga
• Calories: 450
• Fat: 25g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 1g
• Cholesterol: 75mg
• Sodium: 700mg
• Carbohydrates: 35g
• Fiber: 3g
• Sugar: 5g
• Protein: 20g

This nutritional information provided is an estimate and can vary based on specific ingredients and preparation methods. So, you know, maybe don’t have three in one sitting… or do! I’m not judging!

How to Store and Reheat Cheesy Beef Chimichangas

Alright, you’ve got leftovers – lucky you! Here’s the lowdown on keeping your cheesy beef chimichangas fresh and delicious. If you’re planning on eating them within a few days, just pop those bad boys into an airtight container and stash them in the fridge for up to 3 days. But if you’re thinking long-term, freezing is the way to go! They’ll keep for up to 2 months in the freezer. My trick? Wrap each one individually in plastic wrap before putting them in a freezer bag – this helps prevent freezer burn. When you’re ready to reheat, baking is the best way to go: 350°F (175°C) for 10-15 minutes, and they’re almost as good as new! If you’re in a rush, the microwave will do, but fair warning: they might lose a little of that glorious crispiness.

Frequently Asked Questions About Cheesy Beef Chimichangas

Got questions about making the optimal cheesy beef chimichangas? I’ve got answers! Here are some of the most common questions I get, along with my tried-and-true tips.

• Can I bake Cheesy Beef Chimichangas instead of frying?

  You bet! Baking is a great alternative if you’re watching your oil intake (or just don’t feel like dealing with frying). Preheat your oven to 400°F (200°C). Place the assembled chimichangas on a baking sheet, give them a light brush with oil (olive or vegetable works great), and bake for 15-20 minutes, or until they’re golden brown and crispy. Keep an eye on them, though – you don’t want them to burn!

  • Will baking alter the flavor? Definitely a bit. You won’t get that super-crispy, deep-fried flavor, but they’ll still be delicious and satisfying. Think of it as a healthier, slightly lighter version.
  • How long will they last if baked? Just as long as the fried ones! Store them in the fridge for up to 3 days, or freeze them for longer storage.
• What kind of cheese works best in Cheesy Beef Chimichangas?

  For me, it’s all about the combo of cheddar and Monterey Jack. Cheddar gives you that classic, sharp cheesy flavor, while Monterey Jack melts like a dream and adds a lovely gooey texture. But hey, feel free to experiment! Colby Jack or a Mexican cheese blend would also be fantastic.

  • Can I use pre-shredded cheese? Sure, it’s convenient! Just keep in mind that pre-shredded cheese often has a coating that can prevent it from melting as smoothly. If you have the time, shredding your own cheese is always the best bet.
  • Does the cheese need to be at room temperature? Nope, no need to get the cheese to room temp. Just grab it from the fridge and shred away!
• Can I use a different type of meat in Cheesy Beef Chimichangas?

  Completely! Ground beef is my go-to, but these are super versatile. Shredded chicken or pork would be striking, or you could even go vegetarian with black beans. Get creative and use whatever you’re in the mood for!

  • Do I need to adjust the seasoning? You might want to tweak the seasoning a bit depending on what you use. For chicken or pork, a little extra chili powder or some smoked paprika would be delicious. For black beans, try adding a pinch of cumin and a dash of hot sauce.
  • How long would I cook chicken for? If you’re using raw chicken, cook it until it’s no longer pink and the juices run clear – usually about 15-20 minutes over medium heat. If you’re using pre-cooked chicken, just shred it and add it to the skillet to warm through.

Variations of Cheesy Beef Chimichangas You Can Try

Okay, so you’ve mastered the classic cheesy beef chimichanga recipe? Awesome! Now, let’s get a little wild! Here are a few fun twists to keep things interesting. Whether you’re craving some heat, going meat-free, or just want to try a new cooking method, I’ve got you covered. Get ready to take your homemade chimichangas to the next level!

• Spicy Cheesy Beef Chimichangas: Craving some fire? Just add a pinch of cayenne pepper or a dash of your favorite hot sauce to the beef mixture for an extra kick that’ll wake up your taste buds! I’m talking serious flavor explosion!
• Vegetarian Cheesy Chimichangas: Going meatless? No problem! Just substitute the ground beef with black beans, corn, and diced veggies like bell peppers and zucchini. Trust me, you won’t even miss the meat! It’s a fiesta in every bite!
• Gluten-Free Cheesy Chimichangas: Got gluten sensitivities? No worries! Just use gluten-free tortillas and double-check that all your other ingredients are gluten-free, too. Now everyone can enjoy these delicious, crispy pockets of joy!
• Grilled Cheesy Beef Chimichangas: Want to skip the frying? No sweat! Grill those assembled chimichangas over medium heat until they’re heated through and slightly charred. That smoky flavor? Mwah! Perfection!

Devastatingly Delicious Cheesy Beef Chimichangas in 11 Steps

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• Author: Jannet Lisa
• Total Time: 45 minutes
• Yield: 8 chimichangas 1x
• Diet: Low Lactose

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Description

Crispy, cheesy Beef and Cheese Chimichangas are perfect for dinner. Deep-fried burritos filled with seasoned ground beef and melted cheese.

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Ingredients

Scale 1x2x3x

• 1 lb ground beef (80/20)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup tomato sauce
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 8 large flour tortillas (burrito-sized)
• Vegetable oil (for deep frying)
• Shredded lettuce
• Diced tomatoes
• Sour cream
• Guacamole
• Salsa or Pico de Gallo

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Instructions

1. Heat a large skillet over medium heat and cook ground beef until browned.
2. Add chopped onions and minced garlic, stirring for 5 minutes.
3. Mix in cumin, chili powder, smoked paprika, salt, and pepper. Cook for 1 minute.
4. Pour in tomato sauce and simmer for 5 minutes until thickened.
5. Remove from heat and stir in cheddar and Monterey Jack cheese.
6. Warm the flour tortillas in a microwave for 10-15 seconds to make them flexible.
7. Place 1/3 cup of the beef mixture in the center of each tortilla.
8. Fold in the sides, then roll tightly, ensuring the filling is enclosed.
9. Heat 1 inch of vegetable oil in a deep skillet to 350°F (175°C).
10. Fry the chimichangas seam-side down, cooking for 3-4 minutes per side until crispy.
11. Remove with tongs and drain on paper towels.
12. Serve with toppings like guacamole, sour cream, and salsa.

Notes

• Use high-quality tortillas for better rolling.
• Maintain oil temperature at 350°F (175°C) for crispy results.
• Avoid overfilling to prevent bursting during frying.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Deep Fry
• Cuisine: Mexican

Nutrition

• Serving Size: 1 chimichanga
• Calories: 450
• Sugar: 5g
• Sodium: 700mg
• Fat: 25g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 1g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 20g
• Cholesterol: 75mg

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About the Author

Jannet Lisa is a certified culinary professional with over 10 years of experience in recipe development and food styling. She has worked with major food brands and her recipes have been featured in various culinary publications.

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