Name: Beef and Cheese Chimichangas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican-Inspired
Ingredients: 1 lb ground beef; 1 small yellow onion finely diced; 2 cloves garlic minced; 1 tablespoon chili powder; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1/2 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon crushed red pepper flakes optional; 1/2 cup tomato sauce; 1/4 cup beef broth or water; 1 tablespoon tomato paste; 1 teaspoon lime juice optional; 2 cups shredded cheese blend cheddar and Monterey Jack; 6 large 10 inch flour tortillas; 1 1/2 cups vegetable oil for frying; 1/2 cup sour cream for serving; 1/2 cup salsa for serving; 1 cup shredded lettuce for serving; 1/2 cup diced tomatoes for serving; 2 tablespoons chopped fresh cilantro for serving

Golden, crunchy, cheese-stuffed chimichangas that ooze with saucy seasoned beef the moment you cut into them—this is the kind of dinner that makes the whole table go quiet for a second bite. These Beef and Cheese Chimichangas taste like your favorite Tex-Mex restaurant, but they’re surprisingly easy to pull off at home on a busy weeknight.

Wrapped in soft flour tortillas, pan-fried until crisp, and loaded with melty cheddar and Monterey Jack, they’re comfort food through and through. Serve them with cool sour cream, a spoonful of salsa, and a pile of crunchy lettuce, and you’ve got a fun, family-friendly dinner that feels like a mini fiesta.

What Kind of Tortillas Work Best for Beef and Cheese Chimichangas?

For classic, restaurant-style chimichangas, large flour tortillas are the way to go. Corn tortillas are too small and fragile for all that beefy, cheesy filling, and they tend to crack or break when you roll and fry them.

Choose 10-inch “burrito-size” flour tortillas so you have plenty of room to tuck in the filling and fold the ends. Slightly warm tortillas are easier to roll—they’re more flexible and less likely to tear—so give them a quick wrap in foil and pop them in a low oven, or stack and microwave them for a few seconds before assembling.

If you love an ultra-crispy shell, look for tortillas made with a bit of fat (like traditional flour tortillas) rather than extra-thin or low-carb versions, which can brown too quickly or turn brittle.

Ingredients for Beef and Cheese Chimichangas

Ground beef
The hearty base of the filling. Beef brings richness and flavor that stands up beautifully to bold Tex-Mex spices and melty cheese.

Onion
Finely diced onion softens in the pan and adds a savory sweetness that balances the spices and keeps the filling from tasting flat.

Garlic
Fresh garlic brings a warm, aromatic kick that makes the whole kitchen smell amazing while the filling simmers.

Chili powder
This classic seasoning adds gentle heat, color, and that signature Tex-Mex flavor you expect in a chimichanga.

Ground cumin
Cumin adds earthy depth and a toasty, slightly smoky note that pairs perfectly with beef.

Smoked paprika
A touch of smoked paprika boosts color and gives the filling a subtle smoky edge, like it spent time over a grill.

Dried oregano
Just a pinch of oregano rounds out the spice blend and adds a savory herbal note.

Salt and black pepper
Simple, essential seasonings that pull all the flavors together. Don’t skip the final taste and adjust.

Crushed red pepper flakes (optional)
If you like a little extra heat, red pepper flakes add a slow-building warmth without overpowering the other flavors.

Tomato sauce
Gives the beef filling a saucy, cohesive texture so it holds together nicely inside the tortilla.

Beef broth or water
A splash of liquid helps the spices bloom and keeps the filling moist without making it soupy.

Tomato paste
Concentrated tomato flavor that thickens the mixture and adds a rich, savory backbone.

Lime juice (optional)
A quick squeeze of lime at the end brightens everything and cuts through the richness of the beef and cheese.

Shredded cheddar and Monterey Jack cheese
A combo of sharp cheddar and creamy Jack melts into gooey pockets inside the chimichangas, giving you stretchy, cheesy bites in every slice.

Flour tortillas
Soft, pliable tortillas are your crunchy wrapper once fried. They hold the filling, crisp up beautifully, and stay tender inside.

Vegetable oil
Neutral-tasting oil with a high smoke point is ideal for pan-frying the chimichangas to a deep golden brown.

Toppings: sour cream, salsa, shredded lettuce, diced tomatoes, cilantro
Cool, fresh toppings add contrast—creamy, tangy, crunchy, and bright—to balance the rich, crispy chimichangas.

How To Make the Beef and Cheese Chimichangas

Step 1: Brown the Beef

Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, until it’s mostly browned. If there’s a lot of grease in the pan, carefully spoon off most of it, leaving just a little for flavor.

Step 2: Build the Flavor Base

Add the diced onion to the skillet and cook until it softens and turns translucent. Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, black pepper, and red pepper flakes if using. Stir well so the spices coat the meat.

Step 3: Simmer the Saucy Filling

Pour in the tomato sauce and beef broth or water, then stir in the tomato paste. Bring the mixture to a gentle simmer and cook for 5–7 minutes, stirring occasionally, until slightly thickened but still moist. If you like a brighter flavor, stir in a splash of lime juice at the end. Remove the skillet from the heat and let the filling cool for a few minutes.

Step 4: Warm the Tortillas

While the filling cools slightly, warm the flour tortillas so they’re flexible. Wrap them in foil and place in a low oven, or stack them on a plate, cover with a damp paper towel, and microwave for 20–30 seconds.

Step 5: Fill and Roll the Chimichangas

Lay a warm tortilla on a flat surface. Sprinkle a layer of shredded cheese down the center, leaving space at the edges. Spoon a generous amount of the beef mixture over the cheese, then add another light sprinkle of cheese on top. Fold the sides of the tortilla in toward the center, then roll up tightly from the bottom to form a compact bundle with the seams tucked underneath. Repeat with the remaining tortillas and filling.

Step 6: Pan-Fry Until Crispy

Heat about 1/4 inch of vegetable oil in a large skillet over medium to medium-high heat. When the oil shimmers, carefully place a few chimichangas in the pan seam-side down, without crowding. Fry for 2–3 minutes per side, turning with tongs, until each one is deep golden brown and crisp. Transfer to a paper towel–lined plate or wire rack to drain while you fry the rest.

Step 7: Serve with Fresh Toppings

Serve the hot chimichangas with sour cream, salsa, shredded lettuce, diced tomatoes, and cilantro. Cut them in half to show off that cheesy, saucy filling and enjoy right away while the shells are still crisp.

Serving and Storing Beef and Cheese Chimichangas

Beef and Cheese Chimichangas are best straight from the skillet, when the tortillas are shatteringly crisp and the cheese is at peak meltiness. Serve them on warm plates with plenty of cool, crunchy toppings so everyone can customize their own.

If you’re feeding a crowd, fry the chimichangas in batches and keep finished ones warm on a baking sheet in a 250°F oven for up to 20 minutes. This helps maintain their crisp exterior without overcooking the filling.

Leftovers can be cooled completely, then stored in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet in a 375°F oven or in an air fryer until heated through and crisp again—skip the microwave if you want to preserve that crunchy shell.

To freeze, place cooled chimichangas on a parchment-lined baking sheet and freeze until solid, then transfer to a freezer bag. Reheat from frozen in a 375°F oven or air fryer until hot in the center.

What to Serve With Beef and Cheese Chimichangas?

Mexican Rice

Fluffy Mexican-style rice is a classic side that soaks up extra sauce and adds a cozy, carby balance to your crispy chimichangas.

Refried Beans or Spiced Black Beans

Creamy refried beans or simply seasoned black beans add protein, fiber, and a comforting texture that pairs perfectly with fried tortillas.

Fresh Pico de Gallo and Guacamole

Bright, chunky pico and creamy guacamole cut through the richness of the beef and cheese while adding freshness and crunch.

Crisp Green Salad

A simple salad with romaine, cucumbers, and a tangy lime vinaigrette keeps the plate feeling lighter and adds color to your dinner spread.

Corn on the Cob or Elote

Grilled or roasted corn—especially slathered with mayo, cotija, and chili powder—brings a sweet, smoky bite alongside your chimichangas.

Want More Beef Dinner Ideas?

If these Beef and Cheese Chimichangas are a hit at your house, you’ll love diving into more hearty, comfort-food dinners packed with flavor:

Try Easy Beef Stroganoff for a creamy, noodle-filled classic that comes together fast on a weeknight.
Craving a sandwich twist? Philly Cheesesteak Sloppy Joes serve up all the cheesy, pepper-and-onion goodness on soft buns.
For a cozy pasta night, Creamy Velveeta Beef Bowtie Pasta wraps tender beef and bowties in a silky cheese sauce.
When you want pure comfort, Amish Country Poor Mans Hamburger Steaks deliver savory beef patties smothered in rich gravy.
Or bake up Runza Casserole for a cheesy, beef-and-cabbage bake that feeds a hungry crowd.

Save This Pin For Later

Save this crispy, cheesy Beef and Cheese Chimichanga recipe to your favorite Pinterest board so it’s easy to find the next time a Tex-Mex craving hits.

Tried it with a twist—maybe extra jalapeños, pepper jack instead of cheddar, or a drizzle of queso on top? I’d love to hear how it turned out, so be sure to share your tweaks, questions, or tips in the comments.

Need more inspiration? Explore my daily kitchen creations from SavorQueen.com over on Pinterest. Your next favorite easy dinner might be waiting there: SavorQueen on Pinterest.