Beef and Cheese Chimichangas

I remember the first time I had a chimichanga. It was at a small family restaurant in Glendale, years ago. The idea of a fried burrito seemed a little outlandish, but the crisp exterior and savory filling made an impression. There’s something about that texture contrast that just works.

This recipe for beef and cheese chimichangas aims for that same satisfying crunch. It’s a meal that feels a bit celebratory, even on a weeknight. The seasoned ground beef and melted cheese enveloped in a golden-brown tortilla offer a particular kind of comfort. It’s a dish that manages to be both substantial and exciting.

Proteins

For the filling, ground beef is the foundation. I usually pick up a pound of 80/20 from Ralphs. You want some fat for flavor, but not so much that the filling becomes greasy.

Fresh Produce

A yellow onion, finely chopped, provides a subtle sweetness. Fresh garlic, minced, offers a sharper, aromatic counterpoint. These two build the base of the filling.

Pantry Staples

Diced tomatoes with green chiles add a bit of heat and acidity. Keep a can of these on hand. Cumin and chili powder are essential spices here. For tortillas, 8-inch flour tortillas work well for forming a good seal.

Dairy and Fats

Monterey Jack cheese melts smoothly into the beef mixture. For frying, a neutral oil like vegetable oil is fine. You’ll need enough to get about an inch in your skillet.

Prepare the Filling

Get a large skillet hot over medium heat on my GE electric range. Add the ground beef and chopped onion. Break up the beef with a spoon as it cooks. Once the beef is browned and the onion softens, drain off any excess fat from the pan.

Simmer and Season

Stir in the minced garlic, the can of diced tomatoes with green chiles, cumin, chili powder, salt, and pepper. Bring the mixture to a simmer, then reduce the heat. Let it cook gently for about 5 minutes, stirring occasionally to prevent sticking.

Assemble the Chimichangas

Lay out your flour tortillas. Spoon about half a cup of the beef mixture into the center of each. Sprinkle a good amount of shredded Monterey Jack cheese over the filling. Fold in the sides of the tortilla first, then fold the bottom and top edges over to create a neat package. Secure with toothpicks if they feel like they might unravel.

Fry Until Golden

Heat about an inch of vegetable oil in a clean large skillet to 350°F. I usually use a thermometer for this, especially when frying. Carefully place the assembled chimichangas into the hot oil, two at a time, being careful not to overcrowd the pan. Fry for 2-3 minutes per side, until they are golden brown and crisp. Remove with a slotted spoon and let them drain on paper towels.

Notes From My Kitchen

I find that getting the oil temperature right is probably the most critical step for a truly crispy exterior. If it’s not hot enough, the tortillas absorb too much oil and end up greasy. Too hot, and they brown too quickly before the cheese inside has a chance to fully melt. A reliable thermometer helps a lot here.

One time, I tried to make these when I ran out of toothpicks, thinking the folds would hold. They did not. The filling started to escape in the hot oil, making a mess. So, don’t skip securing them if you’re not confident in your folding technique. For serving, I always have a bowl of salsa and some sour cream on the side. A little fresh cilantro sprinkled over the top adds a nice brightness.

Leftovers are good, but they lose some of that initial crispness. A quick reheat in a dry skillet can bring some of it back, or even a few minutes in a toaster oven.

Variations

You can certainly play around with the filling. Shredded chicken is a simple swap for the ground beef. Just make sure it’s seasoned well. Nonna Rosa used to make a similar fried pastry with leftover braised pork, so that’s another option if you have some on hand.

For a vegetarian version, a mix of black beans, corn, and roasted bell peppers works nicely. Just sauté those until tender and follow the same seasoning steps. If you prefer not to fry, these can be baked. Brush them lightly with oil and bake at 400°F (200°C) for about 20-25 minutes, flipping halfway, until golden. They won’t be quite as crispy, but still satisfying.

Storage

Once cooled, any leftover beef and cheese chimichangas can be stored in an airtight container in the refrigerator for up to 3 days. The crispness will diminish somewhat, but the flavors hold up well. For reheating, a quick pan-fry in a dry skillet for a few minutes per side works best to regain some texture. Otherwise, a toaster oven or even an air fryer can bring them back to a pleasant warmth and moderate crispness.

I wouldn’t recommend freezing these after frying, as the tortillas tend to become soggy upon thawing. However, you can assemble them fully, without frying, and freeze them on a baking sheet before transferring to a freezer bag. Then, thaw and fry as directed.

FAQ

Can I use corn tortillas instead of flour? Corn tortillas tend to split more easily when folded and don’t get quite the same pliable texture as flour tortillas. You could try them, but they might not hold together as well during frying. I usually stick with flour for this recipe.

What if I don’t have Monterey Jack cheese? Cheddar or a Mexican blend would work just fine. The goal is a cheese that melts well and adds a creamy element to the filling. Just use what you have on hand.

My chimichangas aren’t getting crispy. What am I doing wrong? The most common reason is the oil temperature. If it’s not hot enough, the tortillas soak up the oil instead of crisping. Make sure your oil is consistently around 350°F before frying.

Nutritional Information

The nutritional values provided are estimates based on the ingredients listed. For a single beef and cheese chimichanga, expect around 450 calories. This can vary depending on the specific brands of ingredients used, particularly the fat content of the ground beef and the type of oil for frying. I usually consider these numbers a general guideline when planning meals for the week, especially after a particularly indulgent weekend in Silver Lake.

Beef and Cheese Chimichangas

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• Author: Melissa
• Total Time: 40 minutes
• Yield: 8 servings

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Description

Crispy chimichangas filled with seasoned ground beef and cheese, fried until golden brown.

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Ingredients

• 1 pound ground beef
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 1 (10 ounce) can diced tomatoes with green chiles, undrained
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 8 (8 inch) flour tortillas
• 1 cup shredded Monterey Jack cheese
• Vegetable oil for frying

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Instructions

1. In a large skillet, cook ground beef and onion over medium heat until beef is browned and onion is tender; drain.
2. Stir in garlic, tomatoes with chiles, cumin, chili powder, salt, and pepper. Bring to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally.
3. Spoon about 1/2 cup of the beef mixture onto the center of each tortilla. Sprinkle with cheese.
4. Fold in sides of tortilla, then fold up bottom and top to enclose filling. Secure with toothpicks if needed.
5. Heat 1 inch of vegetable oil in a large skillet to 350°F (175°C).
6. Fry chimichangas, two at a time, for 2-3 minutes on each side, or until golden brown and crispy.
7. Remove with a slotted spoon and drain on paper towels.

Notes

• Serve chimichangas with salsa, sour cream, or guacamole.
• For a less spicy version, use regular diced tomatoes instead of diced tomatoes with green chiles.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Main Dish
• Method: Frying
• Cuisine: Mexican