A Crispy, Cheesy Tex-Mex Favorite You Can Make at Home
Looking for a family-friendly dinner that’s quick, crispy, cheesy, and packed with bold Tex-Mex flavor? These Beef and Cheese Chimichangas deliver all that and more. Golden and crunchy on the outside, warm and savory inside, these oven-baked beauties are easier to make than you think—and they’re even better than takeout.
Let’s roll up some flavor and make your dinner unforgettable—get started with this delicious recipe today!
Introduction
Beef and Cheese Chimichangas are a beloved Tex-Mex staple that brings the irresistible combination of crunchy tortillas, seasoned beef, and gooey melted cheese to your dinner table. Traditionally deep-fried, our version is oven-baked to reduce grease without sacrificing texture or flavor.
Whether you’re cooking for a casual family dinner, entertaining friends, or meal prepping for the week, this recipe offers a satisfying, crowd-pleasing solution. With just a few simple ingredients and minimal prep time, these chimichangas deliver restaurant-style flavor straight from your kitchen.
Tools Needed, Servings, and Cooking Time
Tools You’ll Need:
- Large skillet
- Wooden spoon or spatula
- Cutting board and knife
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Pastry brush (for butter or oil)
Serves:
6 people
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
- 1 lb ground beef
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning
- 1/2 cup water
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 6 large flour tortillas
- 1/4 cup melted butter or vegetable oil (for brushing)
- Sour cream, salsa, and chopped cilantro (for serving)
Step-by-Step Instructions
Step 1: Prepare the Beef Filling
Start by heating a large skillet over medium heat. Add 1 pound of ground beef, breaking it apart as it browns. Once the meat is partially cooked, add 1/2 cup of chopped onion and 2 minced garlic cloves. Continue cooking until the onion is softened and the beef is fully browned, about 6–8 minutes.
Drain any excess grease from the skillet to prevent soggy chimichangas. Return the skillet to the heat and stir in 1 packet of taco seasoning along with 1/2 cup of water. Mix well, reduce the heat to low, and let it simmer for about 5 minutes, or until the liquid has reduced and the mixture has thickened.
Remove from heat and allow the mixture to cool slightly. This makes it easier to handle when assembling the chimichangas.
Step 2: Assemble the Chimichangas
Lay a large flour tortilla flat on a clean surface. Spoon 2 to 3 tablespoons of the beef mixture into the center of the tortilla.
Top the meat with a generous pinch of the cheddar and Monterey Jack cheese blend (about 1/4 cup total per chimichanga).
To fold:
- Fold the sides of the tortilla inward.
- Then, fold the bottom edge up over the filling.
- Roll tightly into a burrito shape, tucking in the edges as you go to fully enclose the filling.
Repeat this process for all six chimichangas.
Step 3: Bake the Chimichangas
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
Place the chimichangas seam-side down on the baking sheet. Using a pastry brush, coat each one with melted butter or a light layer of vegetable oil. This will help them crisp up beautifully in the oven.
Bake for 20–25 minutes, or until the tortillas are golden brown and crispy. Keep an eye on them after 20 minutes to avoid over-browning.
Step 4: Serve and Garnish
Remove the chimichangas from the oven and let them cool for 3–5 minutes before serving.
Serve warm, topped with a dollop of sour cream, a spoonful of salsa, and a sprinkle of chopped cilantro for a bright, fresh finish. You can also add guacamole or hot sauce if you like it spicy.
Recommendations for Recipe Success
- Don’t overfill the tortillas, or they may tear during rolling or baking. Stick to 2–3 tablespoons of filling per chimichanga.
- For the crispiest result, make sure to bake them seam-side down and brush all exposed areas with butter or oil.
- Use high-quality cheese for the best melt—freshly shredded cheese melts more smoothly than pre-shredded varieties.
- Let the filling cool slightly before rolling to prevent steam from making the tortillas soggy.
- Want a spicier version? Add diced jalapeños or a pinch of cayenne to the beef mixture.
Serving Suggestions and Storage Tips
Serving Suggestions:
These beef and cheese chimichangas make a satisfying main dish, but you can serve them with a few sides to make the meal even better:
- Mexican rice or cilantro-lime rice
- Refried beans or black beans
- Corn on the cob
- Fresh green salad with avocado
Add your favorite toppings and dipping sauces like queso, pico de gallo, or chipotle crema to customize each bite.
Storage Tips:
Refrigerator:
Store leftovers in an airtight container for up to 4 days. Reheat in a toaster oven or regular oven at 350°F for 10–12 minutes to restore crispiness.
Freezer:
Wrap unbaked or baked chimichangas individually in foil, then place in a freezer bag. Freeze for up to 2 months. Reheat straight from frozen in a 375°F oven for about 25–30 minutes, or until hot and crispy.
Frequently Asked Questions (FAQ)
1. Can I use ground turkey instead of beef?
Yes! Ground turkey or even ground chicken can be substituted for beef. Just be sure to season it well since poultry has a milder flavor.
2. Can I fry the chimichangas instead of baking them?
Absolutely. To fry, heat oil in a deep skillet to 350°F. Carefully place chimichangas seam-side down in the oil and fry for 2–3 minutes per side, or until golden brown. Drain on paper towels before serving.
3. How do I keep chimichangas from opening during baking?
Make sure to fold the tortillas tightly and place them seam-side down on the baking sheet. The weight of the filling helps keep them closed. You can also use a toothpick to secure them if needed.
4. What kind of cheese works best?
A combination of cheddar and Monterey Jack provides a nice balance of sharpness and meltability. You can also use pepper jack for a spicy twist or mozzarella for a milder version.
5. Can I prepare chimichangas in advance?
Yes. You can assemble the chimichangas up to a day ahead and store them in the refrigerator. Just brush with butter or oil right before baking. You can also freeze them for longer storage.
Conclusion
These Beef and Cheese Chimichangas are a perfect blend of crispy, cheesy, and savory, making them a true comfort food classic with a Tex-Mex twist. Whether you’re looking for a simple weeknight meal, a party dish, or a way to use up ground beef in a new and exciting way, this recipe delivers.
By baking instead of frying, you get the crispy texture you love without the added grease—and with simple ingredients and step-by-step instructions, anyone can master this dish at home.
