Beef Chimichangas

Someone dropped a burrito in hot oil somewhere along the line and ended up with a glorious deep-fried creation: the chimichanga. And for that, we’re forever grateful. A flour tortilla filled to the brim with savory meats and beans, then fried until crisp and served with sauce, salsa and cheese is downright perfection. When a chimichanga craving hits, no other food will do. You can always run to your favorite Tex-Mex restaurant to get one, but our beef chimichanga recipe is easy to make, so you won’t have to leave the house.

This chimichanga recipe with beef has all the essentials: a make-ahead meaty filling spiked with cumin and chiles, big flour tortillas, and a zesty and quick tomato sauce. Don’t let the deep-fat frying turn you off—it’s safe, fast and smooth with the right tools and guidance. When the beef chimichangas recipe is ready, serve them with your favorite Mexican sides and icy margaritas.

What is a chimichanga?

A chimichanga is a Tex-Mex recipe staple popular across the U.S. that is almost identical to a burrito, except it’s deep-fried. Inside the tortilla, you’ll find rice, beans and meats like beef, slow-cooked carnitas, shredded chicken or even chiles rellenos. Depending on the recipe, you can use flavored rice and pinto, black or refried beans. The tortilla is your oyster when it comes to chimichangas! After a bath in hot oil, the tortilla should be crunchy and golden brown with molten inside fillings.

While many believe the chimichanga has Mexican roots, the Americanized version originated in the Southwest, particularly Arizona. Several restaurants claim they created the first chimichanga when a cook mistakenly dropped a burrito in a vat of hot oil. Whichever story you believe, it’s a delicious one.

Beef Chimichanga Ingredients

• Ground beef: With ground beef recipes, you can use fattier or leaner ground beef depending on your preference—either will work for this chimichanga recipe with beef.
• Refried beans: Using a can of refried beans helps this filling come together quickly. You can use refried, black or pinto beans.
• Onion: Onion is a staple in most cuisines, including Tex-Mex. Use a yellow or white onion to help build the base of flavor.
• Tomato sauce: This ground beef chimichanga recipe uses canned tomato sauce in the meat filling and for the topping.
• Spices: Chili powder and cumin offer extra flavor and a little kick.
• Garlic: Use fresh garlic, if possible, for the sauce.
• Flour tortillas: Flour tortillas are easy to roll without breaking, just make sure to get some that are at least 10 inches wide. You want more surface area to fill. Use your favorite brand or make homemade tortillas from scratch.
• Chiles: To elevate the sauce, add a can of chopped green chiles and a can of pickled jalapenos. You can also use fresh jalapenos.
• Cheddar cheese: Freshly grated cheese will melt the best, but the pre-shredded stuff makes this beef chimichangas recipe even more effortless.
• Frying oil: Use high-heat cooking oil, such as vegetable oil, canola oil or avocado oil, to fry these chimichangas.

Directions

Step 1: Make the filling

TASTE OF HOME

Heat a large skillet over medium heat. Cook the beef until it’s no longer pink, crumbling it as you go. Drain any fat from the meat. Stir in the beans, onion, 1/2 cup tomato sauce, chili powder, garlic and cumin.

Step 2: Fill the chimichanga recipe with beef

TASTE OF HOME

Spoon about 1/3 cup beef mixture onto each tortilla, slightly off-center. Fold the edge nearest the filling up and over to cover the filling. Fold in both sides.

TASTE OF HOME

Roll up tightly. Fasten with toothpicks.

Editor’s Tip: Lay the tortillas flat like an assembly line for easier filling and folding. PS: If you can fold a burrito, you can fold a chimichanga.

Step 3: Make the sauce

TASTE OF HOME

In a large saucepan, combine the green chiles, jalapenos and remaining tomato sauce; heat through.

Step 4: Fry the chimichangas

TASTE OF HOME

In an electric skillet or deep-fat fryer, heat 1 inch oil to 375°F. Fry the chimichangas for 1-1/2 to 2 minutes on each side, until golden brown all the way around. Drain on paper towels.

Step 5: Garnish and serve

Serve sprinkled with cheese, and with the sauce on the side or poured over the chimichangas.

ELLIE CROWLEY FOR TASTE OF HOME

Beef Chimichanga Variations

• Try a different meat filling: There are so many different fillings for chimichangas. Try them with any type of meat you would enjoy in a taco, whether it’s ground beef, shredded chicken or roasted Mexican pork.
• Go vegetarian: You can also keep these chimichangas vegetarian and fill them with beans, crumbled tofu or chiles rellenos. Try some extra vegetables, like cooked sliced mushrooms, corn or zucchini. You can also add rice to the mix to bulk things up.
• Change up the cheese: Any cheese can be substituted here. Try it with queso fresco or queso Oaxaca, a melty Mexican cheese similar to mozzarella. You can use other good melting cheeses like pepper jack or Colby. You can also add cheese to the filling to make it extra cheesy!

How to Store Beef Chimichangas

Our recipe for chimichangas with beef is best enjoyed fresh out of the fryer, but you’ll definitely still enjoy the leftovers. Once your chimichangas are totally cooled, wrap them tightly in foil or store them in an airtight container in the fridge. Store all the toppings separately so the chimichangas don’t get soggy.

How long do beef chimichangas last?

These beef chimichangas will last for up to four days in the fridge.

Can you freeze beef chimichangas?

You can freeze this ground beef chimichanga recipe to set yourself up for a quick meal in the future! Wrap the beef chimichangas separately and store them in a freezer-safe bag or airtight container. Allow them to thaw overnight before reheating.

How do you reheat beef chimichangas?

You can reheat your chimichangas in the oven or air fryer or, in a pinch, the microwave. They’ll get nice and crispy again in the oven or air fryer, but the microwave will just heat them through and not crisp them.

Can you make chimichangas ahead of time?

It’s best to fry these chimichangas when you’re ready to eat, but you can set yourself up by preparing all the individual components ahead. Make your beef filling and sauce up to two days in advance, and store them in the refrigerator. When you’re ready to fry the chimichangas, let the filling sit at room temperature for 30 minutes, and then fill, fold and fry away.

Beef Chimichanga Tips

What’s the best way to seal a chimichanga before frying?

A toothpick is the trick here! Once your chimichangas are rolled, use a toothpick to connect the end of the tortilla so it stays closed during the frying. It’s also helpful to put the sealed side down in the pan first, to really seal it shut.

What if my beef chimichangas are falling apart?

There are a few reasons why your chimichanga recipe with beef is falling apart. First, make sure you’re not overstuffing the chimichangas. With too much filling, you won’t be able to close them properly. You also want to use 10-inch tortillas; anything smaller will be difficult to fill and roll. And when you roll them, roll them as tightly as possible so that the filling stays in place.

How can you make beef chimichangas in the oven?

If you don’t want to fry this recipe for chimichangas with beef, you can cook them in the oven. Brush them with melted butter, then bake them at 350° for 25 to 30 minutes. They should get nice and golden brown in the oven, even without the frying.

What can you serve with beef chimichangas?

Serve these chimichangas with sour cream, salsas, guacamole and your favorite Tex-Mex sides. Think rice and beans, but a refreshing salad, like this southwestern salad or corn esquites salad, would also be refreshing.