I make chimichangas when I want something crisp, cheesy, and a little indulgent without a ton of fuss. These Beef and Cheese Chimichangas are browned ground beef wrapped with refried beans and plenty of cheddar in large flour tortillas, then baked or pan crisped until golden. If you enjoy simple weeknight beef dinners, you might also like this flaky, saucy beef and broccoli recipe for another fast family favorite.

Why you’ll love this dish

This recipe hits the sweet spot between convenience and comfort. It is quick to make, uses pantry staples, and stretches well for hungry families. The refried beans add creaminess and help the filling stick together so the chimichangas do not fall apart. Bake them for a lighter finish or pan fry for a restaurant crisp. They are ideal for weeknight dinners, casual entertaining, or a make ahead meal that reheats well.

Step-by-step overview

You will brown the beef and soften the onion, season and simmer briefly, then build each chimichanga with beans, beef, and cheese. Roll tightly and cook until the tortilla is crisp. Choose the oven for a lower oil option or a skillet for extra crunch. Finish with simple toppings and serve right away.

What you’ll need

• 1 lb ground beef
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 packet 1 oz taco seasoning or about 2 tablespoons homemade taco seasoning mix (see notes below)
• 1/2 cup salsa
• 1 cup refried beans (canned or homemade)
• 1 1/2 cups shredded cheddar cheese or Mexican blend
• 6 large flour tortillas, burrito size
• 2 tablespoons vegetable oil for brushing or frying

Ingredient notes: use lean ground beef to reduce excess grease. If you prefer a milder spice, use half the taco seasoning and add more later to taste. For a gluten free option, swap tortillas for large compliant wraps.

Step-by-step instructions

1. Prep vegetables and measure ingredients so everything is ready to go.
2. Heat a large skillet over medium heat. Add the ground beef and diced onion. Cook, stirring and breaking up the meat, until the beef is browned and the onion is tender.
3. Drain excess grease from the skillet. Return the pan to medium heat. Stir in the minced garlic, taco seasoning, and salsa. Cook and simmer for 3 to 4 minutes until flavors meld and the mixture is slightly thickened. Taste and adjust seasoning.
4. Lay a tortilla flat. Spread a spoonful of refried beans down the center. Top with a generous scoop of the beef mixture and a handful of shredded cheese.
5. Fold the two sides of the tortilla in toward the center, then roll tightly from one end to the other so the seam is on the bottom. Repeat with remaining tortillas.
6. Oven method for a lighter finish: Preheat the oven to 400°F 200°C. Place chimichangas seam side down on a baking sheet. Lightly brush each with vegetable oil. Bake for 18 to 20 minutes, flipping once halfway through, until golden and crisp.
7. Skillet method for extra crispness: Pour 2 to 3 tablespoons vegetable oil into a skillet and heat over medium. Place chimichangas seam side down and cook for 2 to 3 minutes per side until golden and crisp. Transfer to a paper towel lined plate to drain briefly.
8. Remove from heat and let rest for 2 minutes before serving. Top with sour cream, guacamole, shredded lettuce, or extra salsa as desired.

How to plate and pair

Serve chimichangas on warm plates so the tortilla stays crisp. Add a scoop of guacamole or a dollop of sour cream down one side and a small fresh salad on the other. For a heartier plate, pair with cilantro lime rice or charred corn salad. If you like complementary beef dishes, try pairing one of the chimichangas with an easy stir fry like beef and broccoli stir-fry as part of a weeknight rotation.

How to store & freeze

To refrigerate: let chimichangas cool to room temperature, then store in an airtight container for up to 3 days. Reheat in a 350°F oven until warmed through and crisp, about 8 to 12 minutes. To freeze: wrap each cooled chimichanga individually in foil or plastic wrap and place in a freezer bag for up to 2 months. Reheat from frozen in a 375°F oven for about 25 to 30 minutes, unwrapped for the last 5 minutes for extra crispness. For food safety, keep beef refrigerated at or below 40°F when not cooking and discard leftovers kept longer than recommended.

Pro chef tips

• Use slightly undercooked beef filling when assembling so residual heat during baking finishes it without drying the meat.
• Warm tortillas for a few seconds in the microwave wrapped in a damp towel or on a skillet so they roll without splitting.
• Brush oil lightly and evenly when baking to get an even golden color. Too much oil makes them greasy.
• If you want uniform chimichangas, portion the filling with a 1/2 cup scoop.
• To avoid burst seams, do not overfill; keep a clear margin at each edge of the tortilla before rolling.

Recipe variations

• Bean forward: increase refried beans and swap half the beef for chopped mushrooms for more plant texture.
• Spicy kick: mix in chopped pickled jalapeno or a teaspoon of chipotle in adobo for smoky heat.
• Chicken version: substitute cooked shredded chicken with the same seasoning and salsa mix.
• Cheesy pull apart: add a tablespoon of cream cheese to the filling for extra creaminess.
• Make them mini: use small tortillas and reduce cooking time for party appetizers.

Common questions

How long does this recipe take from start to finish?

Hands on time is about 20 minutes for cooking and assembly. Add 18 to 20 minutes for baking or about 6 to 8 minutes for skillet crisping. Total time ranges from 30 to 40 minutes depending on the cooking method.

Can I make chimichangas ahead of time and reheat them?

Yes. Assemble and refrigerate up to a day ahead, then bake or pan crisp when ready. You can also freeze fully assembled chimichangas for up to 2 months and reheat from frozen.

Can I use corn tortillas instead of flour?

Large corn tortillas can be used but are more fragile and may crack when rolling. Warm them well to increase pliability and consider using two layers to reduce breakage.

Is it safe to eat leftover chimichangas?

Leftovers kept refrigerated in an airtight container are safe for up to 3 days. Reheat to at least 165°F in the center for safe consumption.

My chimichangas fall apart while cooking. What did I do wrong?

Common causes are overfilling, not warming the tortillas, or rolling too loosely. Use a moderate amount of filling, warm tortillas briefly, and roll tightly with the seam side down when cooking so they seal properly.

Beef and Cheese Chimichangas

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Crispy chimichangas filled with seasoned ground beef, refried beans, and cheddar cheese, perfect for weeknight dinners or casual entertaining.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking or Pan-Frying
• Cuisine: Mexican
• Diet: None

Ingredients

Scale 1x2x3x

• 1 lb ground beef
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 packet (1 oz) taco seasoning or about 2 tablespoons homemade taco seasoning mix
• 1/2 cup salsa
• 1 cup refried beans (canned or homemade)
• 1 1/2 cups shredded cheddar cheese or Mexican blend
• 6 large flour tortillas, burrito size
• 2 tablespoons vegetable oil for brushing or frying

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Instructions

1. Prep vegetables and measure ingredients so everything is ready to go.
2. Heat a large skillet over medium heat. Add the ground beef and diced onion. Cook, stirring and breaking up the meat, until the beef is browned and the onion is tender.
3. Drain excess grease from the skillet. Return the pan to medium heat. Stir in the minced garlic, taco seasoning, and salsa. Cook and simmer for 3 to 4 minutes until flavors meld and the mixture is slightly thickened. Taste and adjust seasoning.
4. Lay a tortilla flat. Spread a spoonful of refried beans down the center. Top with a generous scoop of the beef mixture and a handful of shredded cheese.
5. Fold the two sides of the tortilla in toward the center, then roll tightly from one end to the other so the seam is on the bottom. Repeat with remaining tortillas.
6. Oven method for a lighter finish: Preheat the oven to 400°F (200°C). Place chimichangas seam side down on a baking sheet. Lightly brush each with vegetable oil. Bake for 18 to 20 minutes, flipping once halfway through, until golden and crisp.
7. Skillet method for extra crispness: Pour 2 to 3 tablespoons vegetable oil into a skillet and heat over medium. Place chimichangas seam side down and cook for 2 to 3 minutes per side until golden and crisp. Transfer to a paper towel lined plate to drain briefly.
8. Remove from heat and let rest for 2 minutes before serving. Top with sour cream, guacamole, shredded lettuce, or extra salsa as desired.

Notes

Use lean ground beef to reduce excess grease. For a gluten-free option, swap tortillas for large compliant wraps. To avoid burst seams, do not overfill; keep a clear margin at each edge of the tortilla before rolling.

Nutrition

• Serving Size: 1 chimichanga
• Calories: 400
• Sugar: 4g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 5g
• Protein: 25g
• Cholesterol: 70mg