Beef and Cheese Chimichangas

A fast, flavorful handheld meal for weeknights and gatherings

Crispy flour tortillas encase seasoned ground beef and gooey cheese to deliver a satisfying contrast of textures and bold, savory flavor; this recipe focuses on technique so every roll fries evenly and stays crisp without bursting. For a simple, complementary side that keeps the meal balanced, try pairing with a soft, herbed loaf like the Italian herbs and cheese bread recipe—its garlicky richness works well with the spices in the filling.

What makes this preparation stand out

The defining features are a hearty, well-seasoned beef filling, a combination of melting cheeses, and a frying or baking finish that creates a golden-brown shell. Paying attention to filling moisture, tortilla pliability, and oil temperature is what separates a soggy, leaking roll from a restaurant-quality result. This method balances bold seasoning with straightforward assembly so you can scale the batch up or down without losing texture.

Ingredients (with notes)

• 1 lb ground beef (80/20 for flavor; leaner for less oil)
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1–2 tbsp taco seasoning (store-bought or homemade; see note)
• 1/4 cup tomato salsa or crushed tomatoes (adds moisture and tang)
• 1 cup shredded cheddar (or cheddar-jack blend)
• 8 large flour tortillas (10–12 inch; stay fresh and pliable)
• Vegetable oil for frying (or use oil spray for baking)
• Optional: chopped cilantro, sliced jalapeños, lime wedges

Notes:

• Taco seasoning: mix 1 tsp chili powder, 1 tsp cumin, 1/2 tsp paprika, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp cayenne, salt to taste.
• Choose tortillas labeled “burrito-size” or “large flour” to avoid overstuffing small shells.
• For creamier filling, fold in 2–3 oz cream cheese after cooking the beef.

Equipment needed

• Large skillet for browning beef
• Slotted spoon to drain excess grease
• Baking sheet and wire rack (for oven method)
• Deep skillet, Dutch oven, or fryer for frying
• Tongs and slotted spatula
• Thermometer to monitor oil temperature (recommended)

Step-by-step instructions

1. Prepare the filling:

• Heat a skillet over medium-high heat. Add the ground beef and break into pieces.
• When it begins to brown, add diced onion and cook until translucent.
• Stir in garlic, taco seasoning, and salsa; cook 2–3 minutes until flavors combine.
• Drain off excess grease, then simmer a minute to tighten the mixture; remove from heat and let cool slightly.

1. Add cheese and adjust moisture:

• Stir in about three-quarters of the shredded cheese into the warm beef so it melts through.
• If filling seems too wet, cook a bit longer on low heat to evaporate excess liquid; too wet leads to soggy shells.

1. Fill and roll:

• Warm tortillas briefly on a skillet or microwave (10–15 seconds) for pliability.
• Spoon about 1/3–1/2 cup filling onto the lower third of each tortilla, leaving a 1-inch border.
• Fold the sides in, then roll tightly from the bottom to form a secure cigar shape. Seal the edge with a dab of sour cream or a little cheese to help it stick.

1. Frying method (crispest result):

• Heat oil to 350°F (175°C) in a deep skillet or Dutch oven. Use enough oil to submerge at least half the chimichanga.
• Fry in batches, seam-side down first, turning occasionally until all sides are golden brown, about 3–4 minutes per roll.
• Drain on paper towels or on a wire rack to keep the bottom crisp.

1. Baking method (lighter option):

• Preheat oven to 425°F (220°C). Place rolls seam-side down on a baking sheet lined with foil.
• Lightly brush or spray with oil. Bake 12–15 minutes, flipping halfway, until evenly browned and cheese is melted.

1. Finish and serve:

• Let rest 2 minutes to set before cutting. Serve with salsa, guacamole, sour cream, or pico de gallo.

Pro tips for crisp shells and a creamy, flavorful interior

• Warm the tortillas: Cold tortillas crack. Heat briefly to make them flexible and ensure tight rolling.
• Control filling moisture: Squeeze out excess liquid from tomatoes or salsa; reduce the filling in the pan if needed.
• Don’t overstuff: Overfilling causes bursting and uneven cooking. Aim for 1/3–1/2 cup per large tortilla.
• Oil temperature is key: Too cool and shells absorb oil; too hot and outsides burn before the inside heats. Target 350°F for frying.
• Seal the seam: Use a bit of cheese or sour cream as “glue” and place seam-side down first in the oil or on the baking sheet to hold shape.

Storage, freezing, and reheating

• Refrigerate: Store cooled, fully cooked rolls in an airtight container for up to 3 days.
• Freeze: Flash-freeze on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen for best texture.
• Reheat methods:
• Oven: 375°F on a rack for 12–18 minutes until heated through and crisp.
• Air fryer: 350°F for 6–8 minutes, flipping once.
• Avoid microwaving for extended periods; it softens the tortilla.

Variations and substitutions

• Shredded beef: Use slow-cooked barbacoa or roast beef—drain excess liquid and fold in shredded cheese.
• Chicken option: Swap ground beef for shredded rotisserie chicken tossed with taco seasoning and a little broth.
• Vegetarian: Sauté mushrooms, bell peppers, black beans, and corn for a hearty meatless filling.
• Cheese choices: Pepper Jack adds heat, Oaxaca or Monterey Jack melts silkier, and a mix of white cheeses gives a milder profile.
• Healthier tweaks: Use whole-wheat tortillas, bake instead of fry, and choose lean ground turkey with reduced-fat cheese.

Common mistakes and how to avoid them

• Soggy shells: Caused by wet filling or inadequate oil temp. Reduce filling moisture and ensure oil reaches 350°F.
• Burst seams: Roll too loosely or overfill. Warm tortillas, fold snugly, and seal seam with cheese or sour cream.
• Uneven browning when baking: Skip overcrowding on the baking sheet and flip halfway through to brown both sides.
• Oily interior: Frying at too-low temperature causes oil absorption. Let oil recover between batches.

Pairings that elevate the meal

• Salsas: A bright tomatillo salsa or a chunky roasted tomato salsa cuts through richness.
• Cooling sides: Cilantro-lime slaw, guacamole, or a dollop of crema balances heat and fat.
• Sides and breads: Serve with rice and beans, corn esquites, or a crusty herbed loaf; for a complementary bread choice, consider the recipe for Italian herbs and cheese bread, which brings aromatic garlic and soft texture to the plate.
• Drinks: Mexican lagers, a tart margarita, or a sparkling lime water pair nicely.

Frequently asked questions

• Can I make these ahead for a party?
• Assemble and freeze uncooked rolls on a sheet, then refreeze in bags. Fry or bake from frozen and warm through; increase cooking time slightly.
• How do I prevent the filling from leaking while frying?
• Keep seam firmly sealed, don’t overfill, and fry seam-side down first to set the edge.
• Are there gluten-free options?
• Use certified gluten-free flour tortillas; check all seasoning blends and canned ingredients for gluten-containing additives.