If you’re craving a crispy, cheesy, and savory Mexican-inspired treat, Beef and Cheese Chimichangas are the perfect solution. These golden-fried burritos are filled with seasoned beef, melted cheese, and aromatic spices, making them an irresistible comfort food favorite.

The beauty of Beef and Cheese Chimichangas lies in their versatility. They are perfect for weeknight dinners, meal prep, or serving at parties. Crispy on the outside, gooey on the inside, and bursting with bold flavors, this recipe brings the flavors of Mexican cuisine to your home kitchen.

Ingredients

1 lb ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper, to taste
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
4 large flour tortillas
2 tablespoons olive oil (for frying)
Fresh cilantro, chopped, for garnish
Sour cream, salsa, or guacamole, for serving

Instructions

Cook the Beef: Heat olive oil in a skillet over medium heat. Add onion and garlic, sauté until soft. Add ground beef, breaking it up with a spoon. Cook until browned.
Season the Beef: Stir in chili powder, cumin, smoked paprika, salt, and pepper. Cook for 2–3 minutes until fragrant. Remove from heat.
Assemble the Chimichangas: Lay a tortilla flat. Spoon a quarter of the beef mixture in the center. Sprinkle equal portions of cheddar and Monterey Jack cheese over the beef. Fold the sides and roll tightly to form a burrito. Repeat with remaining tortillas.
Fry the Chimichangas: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Fry each chimichanga seam-side down for 2–3 minutes per side, until golden brown and crispy.
Drain and Serve: Remove chimichangas from the skillet and drain on paper towels. Garnish with fresh cilantro. Serve with sour cream, salsa, or guacamole.

Tips for the Best Chimichangas

Cheese Melt: Use a mix of cheeses for a perfect gooey texture inside.
Fry Carefully: Medium heat is key to get crispy chimichangas without burning the tortillas.
Alternative Cooking Method: Bake at 425°F for 15–20 minutes for a healthier version.
Make-Ahead: Assemble and refrigerate uncooked chimichangas for up to 24 hours. Fry or bake when ready.

Serving Suggestions

Serve with Mexican rice and refried beans for a full meal.
Top with shredded lettuce, diced tomatoes, and avocado slices for added freshness.
Pair with a cold Mexican beer or horchata for an authentic experience.

Variations to Try

Spicy Chimichangas: Add diced jalapeños or a dash of cayenne pepper to the beef filling.
Chicken & Cheese: Substitute beef with shredded cooked chicken for a lighter version.
Vegetarian: Use roasted vegetables or black beans instead of meat.
Smoky Chipotle: Mix in chipotle peppers in adobo sauce for a smoky, spicy flavor.

Fun Facts and Cultural Context

Chimichangas are a beloved dish in Southwestern U.S. cuisine, particularly in Arizona and New Mexico. Often considered a deep-fried burrito, the dish is said to have originated by accident when a burrito was dropped into hot oil. Today, chimichangas are celebrated for their crispy exterior and melty, flavorful interior, offering a perfect combination of textures and tastes that highlight Mexican culinary traditions.

Nutrition Facts (Per Chimichanga)

Calories: 450
Carbohydrates: 30g
Protein: 25g
Fat: 28g
Saturated Fat: 12g
Fiber: 3g
Sugar: 2g
Sodium: 680mg
Vitamin A: 10% DV
Vitamin C: 6% DV
Calcium: 25% DV
Iron: 20% DV