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Baked beef and cheese chimichangas topped with sour cream, pico de gallo, and fresh cilantro, served with a side of lettuce.

Beef and Cheese Chimichangas

These crispy Beef and Cheese Chimichangas are stuffed with flavorful seasoned beef and gooey melted cheese, then baked or fried until golden and crunchy. A Tex-Mex favorite!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 chimichangas
Course: Main Course
Cuisine: Mexican, Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 1 lb ground beef
  • 1/2 cup onion finely chopped
  • 2 cloves garlic minced
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup salsa
  • 1 cup shredded cheddar cheese or Mexican blend
Assembly
  • 6 large flour tortillas 10-inch size
  • 1 tbsp butter or oil for frying or brushing
  • optional toppings sour cream, guacamole, pico de gallo

Equipment

  • Large Skillet
  • Tongs
  • Paper Towels
  • Baking Sheet (optional for baked version)

Method
 

  1. In a large skillet over medium heat, cook ground beef and onion until beef is browned and cooked through. Drain excess fat.
  2. Add garlic, chili powder, cumin, salt, and pepper. Stir in salsa and simmer for 3–5 minutes. Remove from heat and stir in cheese until melted.
  3. Spoon the beef mixture evenly onto the center of each tortilla. Fold in sides, then roll up tightly to seal the filling.
  4. Heat butter or oil in a skillet over medium heat. Place chimichangas seam-side down and cook until golden brown on all sides, about 2–3 minutes per side.
  5. Alternatively, for a lighter version, brush chimichangas with oil and bake at 400°F (200°C) for 20 minutes until crisp.
  6. Serve hot with sour cream, guacamole, or pico de gallo.

Notes

For extra crunch, sprinkle shredded cheese on top before baking. You can also add refried beans or rice inside the chimichangas for a heartier meal.