Introduction
Beef chimichangas are deep-fried burritos filled with seasoned beef, cheese, and a blend of aromatic spices, wrapped in a warm tortilla. This dish is a staple of Southwestern and Mexican-American cuisine, beloved for its crispy exterior and rich, savory interior. While they may look indulgent, the layers of flavor and texture—from the crispy fried tortilla to the gooey melted cheese and perfectly seasoned beef—make them irresistible.
The beauty of beef chimichangas is how versatile they are. You can prepare them for a weeknight dinner, a party appetizer, or a festive family gathering. Every bite combines the satisfying crunch of fried dough with a hearty, flavorful filling, making them comfort food at its finest.
Why I Love This Recipe
I love this beef chimichanga recipe because it perfectly balances crispiness and tenderness. The beef filling is rich and savory, with a subtle kick from spices, while the tortilla achieves a golden, crunchy perfection. Each bite is deeply satisfying—the melted cheese adds creaminess, the beef adds heartiness, and the toppings like guacamole, salsa, or sour cream elevate the dish even further.
It’s a recipe that feels celebratory but is surprisingly approachable to make at home. It reminds me of festive family meals and casual weekend dinners where everyone gathers around, eager to dig into something delicious.
Why It’s a Must-Try Dish
Beef chimichangas are a must-try because they combine the best aspects of Mexican cuisine: bold flavors, comforting textures, and vibrant toppings. They are versatile—you can bake them instead of frying for a lighter version, or load them up with extra fillings like beans, rice, or vegetables. The crispy exterior paired with the savory interior is simply irresistible.
If you’ve ever enjoyed a chimichanga at a restaurant, making it at home allows you to customize the seasoning and portion size. Plus, homemade chimichangas are fresher, more flavorful, and more satisfying than store-bought or frozen options.
Recipe Information
- Preparation Time: 20 minutes
- Cooking Time: 20–25 minutes (frying)
- Total Time: 40–45 minutes
- Servings: 4–6 chimichangas
- Calories: ~450–500 per serving (depending on size and toppings)
- Course: Main Course
- Cuisine: Mexican / Tex-Mex
Ingredients
For the Filling:
- 1 lb (450g) ground beef or shredded beef
- 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 (adjust to taste)
- 1/4 tsp black pepper
- 1/2 cup cooked rice (optional)
- 1/2 cup black beans (optional)
- 1 cup shredded cheddar or Monterey Jack cheese
For the Chimichangas:
- 6–8 large flour tortillas
- Vegetable oil for frying (about 1–2 cups, depending on frying method)
Optional Toppings:
- Sour cream
- Guacamole
- Salsa or pico de gallo
- Chopped fresh cilantro
- Sliced jalapeños
Special Equipment Needed
- Large skillet or frying pan
- Slotted spoon or tongs
- Plate lined with paper towels
- Spatula
- Small mixing bowls
Cooking Directions
Step-by-Step Preparation Method
- Prepare the Beef Filling:
- Heat 1 tablespoon of oil in a skillet over medium heat.
- Add the chopped onion and sauté for 3–4 minutes until translucent.
- Add garlic and cook for 30 seconds until fragrant.
- Add ground beef, breaking it apart with a spatula, and cook until browned.
- Season with cumin, chili powder, smoked paprika, salt, and pepper. Mix well.
- If using rice and beans, stir them in and cook for another 2–3 minutes.
- Remove from heat and stir in 1/2 cup of cheese. Let the filling cool slightly.
- Assemble the Chimichangas:
- Place a tortilla on a flat surface.
- Spoon about 1/3–1/2 cup of the beef filling in the center of the tortilla.
- Fold the sides of the tortilla over the filling, then roll it tightly from bottom to top.
- Repeat with remaining tortillas and filling.
- Fry the Chimichangas:
- Heat 1–2 cups of vegetable oil in a deep skillet over medium heat (oil should be about 1 inch deep).
- Carefully place the chimichangas seam-side down in the hot oil. Fry for 3–4 minutes on each side until golden brown and crispy.
- Remove with a slotted spoon and drain on paper towels.
- Serve:
- Plate the chimichangas and top with sour cream, guacamole, salsa, or fresh cilantro. Serve immediately.
Recipe Tips
- Don’t overfill the tortillas, or they may split while frying.
- Use a thermometer to ensure oil is around 350°F (175°C) for even frying.
- For a lighter version, brush the rolled chimichangas with oil and bake at 400°F (200°C) for 15–20 minutes.
- Let the beef filling cool slightly before assembling to prevent the tortilla from becoming soggy.
Variations
- Cheesy Beef Chimichangas: Add extra cheese inside and on top after frying.
- Chicken Chimichangas: Substitute shredded chicken for beef.
- Vegetarian: Use sautéed mushrooms, bell peppers, and beans instead of meat.
- Spicy: Add chopped jalapeños or a few dashes of hot sauce to the filling.
- Saucy Chimichangas: Top with red or green enchilada sauce before baking or serving.
Freezing and Storage
- Freezing: Assemble uncooked chimichangas and wrap individually in foil. Freeze up to 1 month. Fry or bake directly from frozen (increase cooking time slightly).
- Storage: Store leftover cooked chimichangas in an airtight container in the refrigerator for 3–4 days. Reheat in the oven at 350°F (175°C) for 10–12 minutes to restore crispiness.
How to Serve
Serve beef chimichangas hot with a variety of toppings: sour cream, guacamole, salsa, shredded lettuce, chopped tomatoes, or fresh cilantro. They pair wonderfully with Mexican rice, beans, or a fresh salad on the side.
Conclusion
Beef chimichangas are a decadent, satisfying dish perfect for any occasion. With their crispy exterior, rich beef filling, and gooey cheese, they offer a flavor-packed experience that’s hard to beat. Whether you fry or bake them, make them for a family dinner or a special gathering, they’re guaranteed to impress. Customizable, versatile, and utterly delicious, this recipe is a must-have in your culinary repertoire.
Beef Chimichangas
Description
Beef chimichangas are deep-fried burritos filled with seasoned beef, cheese, and a blend of aromatic spices, wrapped in a warm tortilla.
Ingredients
For the Filling:
For the Chimichangas:
Optional Toppings:
Instructions
-
Prepare the Beef Filling: Heat 1 tablespoon of oil in a skillet over medium heat. Add the chopped onion and sauté for 3–4 minutes until translucent. Add garlic and cook for 30 seconds until fragrant. Add ground beef, breaking it apart with a spatula, and cook until browned. Season with cumin, chili powder, smoked paprika, salt, and pepper. Mix well. If using rice and beans, stir them in and cook for another 2–3 minutes. Remove from heat and stir in 1/2 cup of cheese. Let the filling cool slightly.
-
Assemble the Chimichangas: Place a tortilla on a flat surface. Spoon about 1/3–1/2 cup of the beef filling in the center of the tortilla. Fold the sides of the tortilla over the filling, then roll it tightly from bottom to top. Repeat with remaining tortillas and filling.
-
Fry the Chimichangas: Heat 1–2 cups of vegetable oil in a deep skillet over medium heat (oil should be about 1 inch deep). Carefully place the chimichangas seam-side down in the hot oil. Fry for 3–4 minutes on each side until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
-
Serve: Plate the chimichangas and top with sour cream, guacamole, salsa, or fresh cilantro. Serve immediately.
