Beef and Cheese Chimichangas
These crispy, cheesy chimichangas are filled with seasoned beef and refried beans, making them a crowd-pleasing dish perfect for any gathering.
Ingredients
Filling
- 1 lb ground beef (80/20) For flavor; leaner if you want less fat
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 packet (1 oz) taco seasoning
- 1/2 cup salsa Use your favorite heat level
- 1 cup refried beans Canned or homemade
- 1 1/2 cups shredded cheddar or Mexican blend cheese
Chimichanga Assembly
- 6 large flour tortillas (burrito-size)
- 2 tbsp vegetable oil For brushing or frying
Instructions
Preparation
- Heat a large skillet over medium heat. Add the ground beef and diced onion. Cook, breaking the meat apart, until browned and the onion is tender, about 6–8 minutes.
- Drain excess grease into a heatproof container and discard with care.
- Return the skillet to medium-low. Stir in the minced garlic, taco seasoning, and salsa. Simmer 3–4 minutes, stirring occasionally, until the mixture thickens slightly. Remove from heat.
Assembly
- Lay a tortilla flat on a work surface. Spread about 2–3 tablespoons of refried beans down the center, leaving an inch at each end.
- Top with 2–3 tablespoons of the beef mixture and a generous sprinkle of shredded cheese (about 1/4 cup).
- Fold the short sides in, then roll tightly to enclose the filling. Place seam-side down. Repeat with remaining tortillas.
Cooking
- Oven method: Preheat oven to 400°F (200°C). Place chimichangas seam-side down on a baking sheet lined with parchment. Brush each lightly with vegetable oil. Bake for 18–20 minutes, flipping once halfway through.
- Skillet method: Heat 1–2 tablespoons vegetable oil in a large skillet over medium heat. Fry chimichangas seam-side down 2–3 minutes per side until golden and crisp.
Serving
- Let chimichangas rest for 2 minutes before serving. Top as desired and serve hot.
Notes
For a creamier interior, mix a few tablespoons of sour cream into the refried beans. Store leftovers in an airtight container for up to 3 days; freeze uncooked chimichangas for up to 2 months.