Beef and Cheese Chimichanga

Beef and Cheese Chimichangas are a delightful and indulgent dish, blending the rich flavors of Mexican cuisine with a satisfying, crispy texture. This dish starts with the preparation of the beef filling, which is usually a mix of ground beef sautéed with onions, garlic, and a blend of spices like cumin, chili powder, and paprika. The beef is cooked until it’s browned and fragrant, absorbing the aromatic spices to create a deeply flavorful base.

Next, cheese is added to the mix – typically a melting cheese like cheddar or Monterey Jack, which lends a creamy, gooey texture to the filling. Some recipes also incorporate beans, rice, or vegetables like bell peppers or corn into the beef and cheese mixture, adding layers of texture and flavor.

The heart of the chimichanga is its tortilla, a large flour tortilla that’s soft and pliable enough to be stuffed and rolled without tearing. The tortilla is laid flat, and a generous portion of the beef and cheese mixture is placed in the center. It’s then folded and rolled tightly, ensuring the ends are tucked in to keep the filling from spilling out during cooking.

To achieve the chimichanga’s signature crispy exterior, it’s deep-fried until golden brown and crispy. The frying process is quick, just enough to crisp the tortilla while melding the flavors inside into a cohesive, mouth-watering filling. The result is a chimichanga with a crunchy exterior that gives way to a hot, melty, flavor-packed interior.

Beef and Cheese Chimichangas are often served with a variety of toppings and sides. Traditional garnishes include sour cream, guacamole, salsa, or pico de gallo, adding freshness and creaminess to balance the richness of the dish. Lettuce, diced tomatoes, and sliced olives are also common toppings. For sides, they’re typically accompanied by Mexican rice, refried beans, or a fresh salad.

This dish is a perfect blend of textures and flavors – the crispiness of the fried tortilla, the savory, spiced beef, the melting cheese, and the cool, creamy toppings create a symphony of taste in every bite. It’s a comfort food favorite, a hearty and satisfying meal that brings the essence of Mexican flavors to the table in an irresistible package.


  • 1 pound ground beef
  • 1 can (16 ounces) refried beans
  • 1/2 cup finely chopped onion
  • 3 cans (8 ounces each) tomato sauce, divided
  • 2 teaspoons chili powder
  • 1 teaspoon minced garlic
  • 1/2 teaspoon ground cumin
  • 12 flour tortillas (10 inches), warmed.
  • 1 can (4 ounces) chopped green chilies.
  • 1 can (4 ounces) chopped jalapeno peppers.
  • Oil for deep-fat frying.
  • 1-1/2 cups shredded cheddar cheese.


In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, onion, 1/2 cup tomato sauce, chili powder, garlic and cumin.

Spoon about 1/3 cup of beef mixture off-center on each tortilla. Fold edge nearest filling up and over to cover. Fold in both sides and roll up. Fasten with toothpicks. In a large saucepan, combine the chilies, peppers and remaining tomato sauce; heat through.

In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry the chimichangas for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels. Sprinkle with cheese. Serve with sauce

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4 thoughts on “Beef and Cheese Chimichanga”

  1. Yum hi Brian, just a half inch of oil and then turn them over. It saves a lot on the oil usage and they get just as crispy. Yum Yum.


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