Cheesy Beef Chimichangas

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Golden, crispy, and bursting with flavor, these Cheesy Beef Chimichangas are the ultimate comfort food with a Tex-Mex twist. Perfectly seasoned ground beef is wrapped in soft tortillas, generously stuffed with melty cheese, and pan-fried (or baked) to a perfect crisp. It’s a crave-worthy meal that’s fast enough for weeknights but delicious enough to serve guests.

Whether you top them with sour cream, fresh salsa, or a sprinkle of chopped cilantro, chimichangas are one of those dishes that always impress. They’re hearty, customizable, and irresistibly cheesy. Pair them with a side of Spanish rice or a simple green salad and you have yourself a fiesta on a plate!

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What Kind of Tortilla Should I Use?

For the perfect chimichanga, go with large flour tortillas. They’re soft and pliable, making them ideal for folding without tearing. Corn tortillas tend to crack when folded and are better suited for enchiladas or tacos. Burrito-sized flour tortillas (about 10 inches wide) are best for holding in all the beefy, cheesy goodness.

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Ingredients for the Cheesy Beef Chimichangas

• Ground Beef: The hearty base for the filling; choose lean beef for less grease.
• Onion: Diced and sautéed with the beef for sweet, savory depth.
• Taco Seasoning: Adds bold Tex-Mex flavor without needing multiple spices.
• Tomato Paste: Concentrated richness to round out the beef mixture.
• Shredded Cheese: A gooey melt inside—cheddar, Monterey Jack, or a Mexican blend all work well.
• Flour Tortillas: Large and soft for wrapping the filling tightly.
• Oil: For pan-frying to get that crispy, golden exterior.
• Optional Toppings: Sour cream, diced tomatoes, fresh cilantro, and guacamole to enhance every bite.

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How To Make the Cheesy Beef Chimichangas

Step 1: Cook the Beef Mixture

In a large skillet over medium heat, add the ground beef and diced onions. Cook until the beef is browned and the onions are tender, about 6-8 minutes. Drain any excess grease.

Step 2: Add Seasoning and Tomato Paste

Stir in taco seasoning and a few tablespoons of water, letting it simmer for 2-3 minutes. Add tomato paste and stir until everything is well combined. Cook for another 2 minutes to deepen the flavors. Remove from heat and let it cool slightly.

Step 3: Assemble the Chimichangas

Lay a tortilla flat on a clean surface. Spoon a generous amount of the beef mixture into the center. Top with a handful of shredded cheese. Fold in the sides, then roll the tortilla tightly into a burrito shape.

Step 4: Fry or Bake to Crispy Perfection

To fry: Heat about 1/2 inch of oil in a skillet over medium heat. Place the chimichangas seam-side down in the oil and cook until golden brown and crispy on all sides, about 2-3 minutes per side. Transfer to a paper towel-lined plate.

To bake: Preheat the oven to 400°F (200°C). Place chimichangas seam-side down on a baking sheet, lightly brush with oil or spray with cooking spray, and bake for 20-25 minutes until golden and crisp.

Step 5: Add Your Toppings

Serve hot with your favorite toppings: sour cream, chopped tomatoes, cilantro, salsa, or guacamole. The contrast between the crispy outside and cheesy interior is truly irresistible!

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How to Serve and Store Cheesy Beef Chimichangas

Chimichangas are best served fresh and hot for that unbeatable crunch. Pile on toppings like sour cream, diced tomatoes, cilantro, sliced jalapeños, or a drizzle of queso. For a heartier meal, pair them with sides such as refried beans, Spanish rice, or a corn salad.

If you have leftovers, let them cool completely before storing. Wrap each chimichanga in foil and place in an airtight container. Store in the fridge for up to 3 days. To reheat, bake at 375°F until warmed through and crispy again, or pop in an air fryer for extra crunch.

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Frequently Asked Questions

How do I keep the chimichangas from falling apart?

Make sure the tortillas are warm and pliable before folding. Roll tightly and always place them seam-side down when frying or baking.

Can I make these ahead of time?

Yes! Assemble and refrigerate unbaked chimichangas for up to 24 hours. Fry or bake just before serving for the best texture.

Are these freezer-friendly?

Absolutely. Wrap assembled, uncooked chimichangas in plastic wrap and foil, then freeze. When ready, thaw and cook as directed.

What other fillings can I use?

Try shredded chicken, pulled pork, or even a vegetarian bean and cheese combo. The method stays the same, so feel free to experiment.

Can I use store-bought taco seasoning?

Yes, store-bought works perfectly, but you can also use a homemade blend if you prefer to control the salt and spice levels.

What kind of cheese melts best inside?

Cheddar, Monterey Jack, or Mexican cheese blend are great choices for that gooey interior. Use what you love!

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Want More Dinner Ideas?

If you love these cheesy beef chimichangas, you’ll probably enjoy these other savory favorites:

• One-Pot Creamy Beef and Garlic Butter Pasta for another easy, satisfying beef dinner.
• Creamy Alfredo Lasagna Soup when you’re in the mood for something hearty and spoonable.
• Texas Roadhouse Butter Chicken Skillet for a rich, restaurant-style dish at home.
• Cheesesteak Tortellini in Rich Provolone Sauce if you’re craving pasta with a twist.
• Creamy Garlic Parmesan Tortellini with Sausage and Broccoli to add some greens to your comfort food rotation.

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And let me know in the comments how yours turned out. Did you fry or bake them? Add any special toppings?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter and tastier.

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