A golden and crispy flour tortilla filled with seasoned beef, melted cheese, and creamy refried beans—these chimichangas are the ultimate comfort food. Perfectly crunchy on the outside and deliciously soft on the inside, they’re an irresistible Tex-Mex classic.
Why You’ll Love This Recipe
The texture contrast between the crunchy shell and creamy filling is incredibly satisfying.
Flavorful, spiced beef and gooey cheese make every bite mouth-watering.
You can fry, bake, or air-fry them for your preferred level of crispiness.
They’re freezer-friendly and great for make-ahead meals.
Perfect for family dinners, parties, or casual get-togethers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
500 g (about 1.1 lb) lean ground beef
1 medium onion, finely chopped
2 cloves garlic, minced
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon dried oregano
Salt and pepper to taste
1 can (about 420 g) refried beans
8 large (10-inch) flour tortillas
200 g (about 2 cups) shredded cheddar cheese
Vegetable oil for frying or cooking spray/olive oil for baking
In a large skillet over medium heat, sauté the onion until soft. Add the garlic and cook for about 30 seconds.
Add the ground beef, breaking it apart with a spoon, and cook until no longer pink. Drain any excess fat.
Stir in chili powder, cumin, oregano, salt, and pepper. Mix in the refried beans until everything is well combined. Remove from heat.
Warm the tortillas briefly to make them pliable.
Spoon about ½ to ⅔ cup of the beef mixture into the center of each tortilla. Top with shredded cheese.
Fold the bottom of the tortilla up over the filling, then fold in the sides and roll tightly. Secure with a toothpick if frying.
For frying: Heat about 2 cm (1 inch) of vegetable oil in a skillet to 175°C (350°F). Fry each chimichanga for 2–3 minutes per side until golden brown. Drain on paper towels. For baking: Preheat oven to 200°C (400°F). Place chimichangas seam-side down on a baking sheet, lightly brush or spray with oil, and bake 15–20 minutes or until golden.
Serve hot with your favorite toppings.
Servings and timing
This recipe makes 8 chimichangas.
Preparation time: 20 minutes
Cooking time: 15–20 minutes
Total time: about 40 minutes
Variations
Use shredded slow-cooked beef instead of ground beef for richer flavor.
Add rice, black beans, or corn for extra texture.
Try a mix of cheeses such as Monterey Jack or mozzarella for more melt.
Make it vegetarian by replacing beef with sautéed mushrooms or lentils.
For a lighter option, air-fry or bake instead of deep-frying.
Storage/Reheating
Refrigerate: Store cooled chimichangas in an airtight container for up to 3 days.
Freeze: Wrap unbaked or cooked chimichangas individually and freeze for up to 3 months.
Reheat: Reheat in an oven or air fryer at 190–200°C (375–400°F) for 10–12 minutes until hot and crispy. Avoid microwaving to maintain crispness.
FAQs
1. How do I keep chimichangas from opening while frying?
Warm tortillas before filling, don’t overfill them, and secure with a toothpick if needed until fried.
2. Can I bake instead of fry them?
Yes, baking or air-frying produces a lighter yet still crispy version.
3. What cheese works best?
Cheddar, Monterey Jack, or a Mexican blend melt beautifully and give great flavor.
4. Can I make the filling ahead?
Yes, prepare the beef mixture up to 2 days in advance and refrigerate until ready to assemble.
5. How spicy are they?
They’re mildly spiced, but you can add more chili powder or diced jalapeños for extra heat.
6. Can I use whole-wheat tortillas?
Yes, but they may be slightly less crisp when fried or baked.
7. What can I serve with chimichangas?
Try them with Mexican rice, guacamole, pico de gallo, or a simple green salad.
8. Are these Halal-friendly?
Yes, as long as you use Halal-certified beef and ingredients.
9. How can I make them crispier?
Ensure your oil is hot enough when frying, or for baking, brush the tortillas lightly with oil.
10. Can I freeze cooked chimichangas?
Yes, cool completely, wrap tightly, and freeze. Reheat in an oven until hot and crisp.
Conclusion
Crispy beef cheese chimichangas combine everything you love about Tex-Mex food—savory beef, creamy beans, melted cheese, and a golden crunch. They’re easy to make, freezer-friendly, and endlessly customizable. Whether baked or fried, they deliver comfort and flavor in every bite.
Crispy Beef Cheese Chimichangas are golden-fried or oven-baked flour tortillas stuffed with seasoned beef, refried beans, and melted cheddar cheese. This Tex-Mex favorite delivers comfort and flavor in every bite.
Ingredients
500 g (1.1 lb) lean ground beef
1 medium onion, finely chopped
2 cloves garlic, minced
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon dried oregano
Salt and pepper to taste
1 can (420 g) refried beans
8 large (10-inch) flour tortillas
200 g (2 cups) shredded cheddar cheese
Vegetable oil for frying or cooking spray/olive oil for baking
In a skillet over medium heat, sauté onion until soft. Add garlic and cook for 30 seconds.
Add ground beef and cook until browned. Drain excess fat.
Stir in chili powder, cumin, oregano, salt, and pepper. Mix in refried beans. Remove from heat.
Warm tortillas until pliable. Spoon ½ to ⅔ cup beef mixture into the center of each tortilla. Top with shredded cheese.
Fold the tortilla over the filling, fold in sides, and roll tightly. Use toothpicks to secure if frying.
For frying: Heat 2 cm of vegetable oil to 175°C (350°F). Fry chimichangas 2–3 minutes per side until golden. Drain on paper towels.
For baking: Preheat oven to 200°C (400°F). Place seam-side down on a baking sheet. Lightly brush or spray with oil and bake 15–20 minutes until golden.
Serve hot with optional toppings.
Notes
Use shredded beef or ground turkey as alternatives to ground beef.
Add rice, corn, or black beans for extra texture and nutrition.
Air-fry at 200°C (400°F) for 8–10 minutes for a lighter version.
To prevent opening while frying, warm tortillas and avoid overfilling.
