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Beef and Cheese Chimichangas

Warm, crispy chimichangas filled with seasoned beef and gooey cheese, perfect for weeknight dinners or as a snack.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 chimichangas
Course: Dinner, Main Course
Cuisine: Tex-Mex
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 pound ground beef (80/20 blend recommended)
  • 1 cup shredded cheddar cheese (or Mexican blend)
  • 1 medium white onion, finely diced
  • 3 cloves garlic, minced
  • 1/2 cup canned diced tomatoes, drained
  • 1/2 cup canned black beans, rinsed and drained
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
For Assembly
  • 6 large (10-inch) flour tortillas
  • about 2 cups vegetable oil for frying OR 2 tablespoons oil for baking
Optional Toppings
  • Sour cream
  • Guacamole or sliced avocado
  • Salsa or pico de gallo
  • Shredded lettuce
  • Pickled jalapenos

Method
 

Preparation
  1. Brown the ground beef in a large skillet over medium-high heat. Cook for 6 to 8 minutes until fully browned, breaking into small crumbles.
  2. Reduce heat to medium, add the diced onion, and cook for 3 to 4 minutes until translucent.
  3. Add minced garlic and cook for 1 minute until fragrant.
  4. Stir in chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Cook for 1 to 2 minutes.
  5. Add diced tomatoes and black beans. Cook until the mixture is thick, about 2 to 3 minutes.
  6. Remove from heat and allow to cool for 5 minutes. Warm tortillas in microwave or skillet.
Assembly
  1. Lay a tortilla flat and place about 1/3 cup of the beef mixture in the center. Top with cheese.
  2. Fold the sides over the filling, then roll tightly from the bottom.
  3. Place seam-side down on a plate and repeat with remaining tortillas.
Cooking
  1. For frying, heat oil to 350°F in a deep skillet. Fry chimichangas seam-side down, 2 to 3 minutes per side until golden brown.
  2. For baking, preheat oven to 400°F, brush with oil, and bake for 20 to 25 minutes, flipping halfway.
Serving
  1. Serve hot with optional toppings like sour cream, guacamole, and salsa.

Notes

Warm tortillas to prevent cracking when rolling. Don't overfill to avoid bursting. Chimichangas can be frozen for later meals.