What is a chimichanga?<\/h2>\n
A chimichanga is a Tex-Mex recipe<\/a> 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<\/a>, 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.<\/p>\n 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.<\/p>\n 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.<\/p>\n 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.<\/p>\n Roll up tightly. Fasten with toothpicks.<\/p>\n Editor’s Tip:<\/em> Lay the tortillas flat like an assembly line for easier filling and folding. PS: If you can fold a burrito<\/a>, you can fold a chimichanga.<\/p>\n In a large saucepan, combine the green chiles, jalapenos and remaining tomato sauce; heat through.<\/p>\n In an electric skillet or deep-fat fryer, heat 1 inch oil to 375\u00b0F. Fry the chimichangas for 1-1\/2 to 2 minutes on each side, until golden brown all the way around. Drain on paper towels.<\/p>\n Serve sprinkled with cheese, and with the sauce on the side or poured over the chimichangas.<\/p>\n 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.<\/p>\n These beef chimichangas will last for up to four days in the fridge.<\/p>\n 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.<\/p>\n 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.<\/p>\n 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.<\/p>\n 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.<\/p>\n 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.<\/p>\n 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\u00b0 for 25 to 30 minutes. They should get nice and golden brown in the oven, even without the frying.<\/p>\n Serve these chimichangas with sour cream, salsas<\/a>, guacamole<\/a> and your favorite Tex-Mex sides. Think rice and beans, but a refreshing salad, like this southwestern salad<\/a> or corn esquites salad<\/a>, would also be refreshing.<\/p>\n\n","protected":false},"excerpt":{"rendered":" Our deep-fried beef chimichanga recipe features a flour tortilla stuffed with savory ground beef and beans, and it’s topped with zesty tomato sauce and cheese.<\/p>\n","protected":false},"author":7061,"featured_media":2108141,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[307308,306849,304328,305271,304177,304292,304338,304022,304515,303966,307320,304368,303887,306848,304268,307307,305383,305374,304558,324623,304020,304005,304150,303883,306875],"categories-v2":[310347,309605,308984,308481,309216,309457,308305,308992,308603,308880,308495,310362,308745,308478,309603,259483,310342,309391,309381,308910,309177,308594,308549,309434,308476,309790],"coauthors":[340582],"recommended_recipes":[{"post_title":"Grilled Beef 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Enchiladas","post_link":"\/recipes\/beef-enchiladas\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Beefy Chili Dogs","post_link":"\/recipes\/beefy-chili-dogs\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps193193_SD163617C02_04_5b-5.jpg"},{"post_title":"Beef Brisket Chili","post_link":"\/recipes\/beef-brisket-chili\/","post_image":"\/wp-content\/uploads\/2018\/01\/Beef-Brisket-Chili_EXPS_SSMZ21_24400_E10_15_7b.jpg"},{"post_title":"Pork Chops with Chimichurri","post_link":"\/recipes\/pork-chops-with-chimichurri\/","post_image":"\/wp-content\/uploads\/2018\/01\/Pork-Chops-with-Chimichurri_exps66651_THHC1997845C01_25_2b_RMS-1.jpg"},{"post_title":"Beef with Sweet Peppers","post_link":"\/recipes\/beef-with-sweet-peppers\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps14521_QC10163C60-3.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Beef-Chimichangas_EXPS_FT24_8535_EC_1212_1.jpg","override_recipe_video_settings":false,"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/beef-chimichangas\/","name":"Beef Chimichangas","datePublished":"2018-01-01","dateModified":"2024-12-19","prepTime":"PT25M","cookTime":"PT15M","totalTime":"PT40M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Beef-Chimichangas_EXPS_FT24_8535_EC_1212_1.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"Our beef chimichangas recipe is classic Tex-Mex comfort food. Think of them as deep-fried burritos stuffed with ground beef and refried beans for the ultimate protein-packed filling, then topped with spiced tomato sauce and cheese.","recipeIngredient":["1 pound ground beef","1 can (16 ounces) refried beans","1\/2 cup finely chopped onion","3 cans (8 ounces each) tomato sauce, divided","2 teaspoons chili powder","1 teaspoon minced garlic","1\/2 teaspoon ground cumin","12 flour tortillas (10 inches), warmed","1 can (4 ounces) chopped green chiles","1 can (4 ounces) chopped jalapeno peppers","Oil for deep-fat frying","1-1\/2 cups shredded cheddar cheese"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the filling","text":"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.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Beef-Chimichangas_TOHVS22_8535_BL_02_15_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Fill the chimichanga recipe with beef","text":"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. 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.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Beef-Chimichangas_TOHVS22_8535_BL_02_15_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the sauce","text":"In a large saucepan, combine the green chiles, jalapenos and remaining tomato sauce; heat through.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Beef-Chimichangas_TOHVS22_8535_BL_02_15_5.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Fry the chimichangas","text":"In an electric skillet or deep-fat fryer, heat 1 inch oil to 375\u00b0F. Fry the chimichangas for 1-1\/2 to 2 minutes on each side, until golden brown all the way around. Drain on paper towels.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Beef-Chimichangas_TOHVS22_8535_BL_02_15_4.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Garnish and serve","text":"Serve sprinkled with cheese, and with the sauce on the side or poured over the chimichangas.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/Beef-Chimichangas_FT24_8535_EC_1212_2.jpg?fit=700,1024"}],"recipeYield":"1 dozen","author":[{"@type":"Person","name":"Risa Lichtman"}],"nutrition":{"@type":"NutritionInformation","calories":" 626 calories","fatContent":"41g fat (9g saturated fat)","cholesterolContent":"37mg cholesterol","sodiumContent":"1094mg sodium","carbohydrateContent":"46g carbohydrate (5g sugars","fiberContent":"6g fiber)","proteinContent":"19g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.4375,"reviewCount":16,"worstRating":1,"bestRating":5},"recipeCuisine":"North America, Mexican","video":{"@type":"VideoObject","name":"Beef Chimichangas","description":"Check out this video for how to make Beef Chimichangas","thumbnailUrl":["https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/wpconnatixthumbnailsprod\/BeefChimichangasDIYD8535021522H_thumbnail.jpeg"],"uploadDate":"2023-07-19 07:40:01","duration":"P0DT0H2M5S","contentUrl":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2022\/03\/BeefChimichangas_DIYD_8535_021522_H.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-08-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Leah847"},"reviewBody":"Highly enjoyable. I used the recommended baking option, sprinkling on the cheese for the last 3 minutes in the oven. For the sauce, I just used up the rest of the 680ml can of tomato sauce (about 2 cups), with half of the jar of jalape\u00f1os. I couldn\u2019t find chillies at the store but the sauce worked very well with the chimichangas. Served with iceberg lettuce salad.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-05-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Monica271"},"reviewBody":"I only needed half a cup of tomato sauce for the filling and added another teaspoon of cumin, half a teaspoon of paprika,small can of diced green chiles, teaspoon of oregeno and half a cup of chunky salsa, also a little Mexican cheese.I put them into my air fryer at 375","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-04-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueButton"},"reviewBody":"Fantastic! I thought the sauce would be bland and only added the chili peppers because I didn\u2019t want it too spicy. Served with sour cream, avocado and cilantro lime rice. Entire family loved it. Super easy! Thank you","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-07-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Patty"},"reviewBody":"These are delicious!. The sauce is good too, but for those who need more flavor in the sauce, put more flavor there if You want, (louise) you made it, didnt you know that You need more than the peppers?. No sense in telling people to skip it because you weren't happy with it. I call these fixed burritos, I serve them with lettuce and whatever cheese i have on hand and sour cream or even ranch dressing. I always do a skillet fry in olive oil.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-11-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Coelyn"},"reviewBody":"This has been a favorite for years. I do tweak it a bit and add cheese before rolling them up. The original recipe had an alternate version for baking these. We brush butter on the outside of the tortilla before rolling them up. This makes them crispy when baking. I do use ground turkey instead of beef but have to make a double batch. They are not crispy leftover but that doesn't matter to my family, Even the leftovers don't last long.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-11-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Amysmom24"},"reviewBody":"have made this many times after finding it now it is a family favorite, adult daughter comes home for supper for these","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-01-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Katrina87"},"reviewBody":"I have been making these for years and take them to families who need a meal. They are always a hit. I usually quadruple the recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-10-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"louisebaxter"},"reviewBody":"This recipe is absolutely awful. I have never commented on a recipe before, but I had to for this one. The concept is ok. But this was so bland. Who makes sauce with just peppers, but no seasoning? MAKE SURE YOU SKIP THIS ONE!!!!SKIP","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-04-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"caree929"},"reviewBody":"These were really good and flavorful and fairly easy. The sauce was probably a little spicier than intended because all I could find in the store was a can of hot jalape\u00f1os. It also made what probably ended up being too much sauce. I did freeze the rest of the chimichangas, but I'm not sure what to do with the sauce since it uses whole cans of the peppers. I may end up freezing it after we have leftovers later in the week.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-04-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"pgail"},"reviewBody":"Easy & Quick!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-05-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"junetennant"},"reviewBody":"To freeze, place chimichangas in freezer containers. Seal, label, and freeze for up to 6 months.To prepare, wrap frozen chimichangas individually in foil. Bake in a 350 degree F oven about 50 minutes or until heated through. (Or, thaw chimichangas in refrigerator overnight. Bake about 30 minutes.) Unwrap. Bake 10 minutes more or until tortilla is crisp and brown.Or, heat about 1\/4-inch depth of oil in a skillet. Cook desired number of frozen chimichangas, uncovered, in hot oil about 25 minutes (about 18 minutes if thawed) over medium-low heat or until golden, turning often.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-05-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"lupster"},"reviewBody":"I forgot to click on the stars","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-05-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"pamdevone"},"reviewBody":"I liked this chimichangas, i thought the whole dish was flavorful.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-05-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Anna1591"},"reviewBody":"haven't tried these yet. I wanted to know if you froze them after frying them? If so how did you reheat them.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-05-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"lupster"},"reviewBody":"I liked it a lot...kids loved it. Easy to make too.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-05-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"C1PNR"},"reviewBody":"I really like this recipe, fried is best but baked is good too. Only thing I do differently is a purely personal preference of using my own blend of \"chile\" powder instead of the dust stuff from magamart. I may well add some Crema to the serving table.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Beef Chimichangas","description":"Check out this video for how to make Beef Chimichangas","url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2022\/03\/BeefChimichangas_DIYD_8535_021522_H.mp4","duration":"125","mime_type":"video\/mp4","thumbnail_url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2022\/03\/BeefChimichangas20853520H_1920x1080.jpeg","advertising":true,"jw_id":"7IMoHmPN","jw_url":"http:\/\/content.jwplatform.com\/videos\/7IMoHmPN-Uot7Fvi8.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/7IMoHmPN\/poster.jpg?width=720","jw_publish_date":"03\/11\/2022"},"rms_legacy_id":"8535","romance_copy_dek":"Our beef chimichangas recipe is classic Tex-Mex comfort food. Think of them as deep-fried burritos stuffed with ground beef and refried beans for the ultimate protein-packed filling, then topped with spiced tomato sauce and cheese.","enhanced_recipe_title":"Beef Chimichangas","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 pound ground beef","IngredientText":"1 pound ground beef"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 can (16 ounces) refried beans","IngredientText":"1 can (16 ounces) refried beans"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup finely chopped onion","IngredientText":"1\/2 cup finely chopped onion"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 cans (8 ounces each) tomato sauce, divided","IngredientText":"3 cans (8 ounces each) tomato sauce, divided"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 teaspoons chili powder","IngredientText":"2 teaspoons chili powder"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon minced garlic","IngredientText":"1 teaspoon minced garlic"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon ground cumin","IngredientText":"1\/2 teaspoon ground cumin"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"12 flour tortillas (10 inches), warmed","IngredientText":"12 flour tortillas (10 inches), warmed"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 can (4 ounces) chopped green chiles","IngredientText":"1 can (4 ounces) chopped green chiles"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 can (4 ounces) chopped jalapeno peppers","IngredientText":"1 can (4 ounces) chopped jalapeno peppers"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Oil for deep-fat frying","IngredientText":"Oil for deep-fat frying"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 cups shredded cheddar cheese","IngredientText":"1-1\/2 cups shredded cheddar cheese"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Beef-Chimichangas_EXPS_FT24_8535_EC_1212_1.jpg","RecipeId":8535,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Beef Chimichangas Recipe photo by Taste Recipes","VideoCode":"[dam-video dam-id=\"44767\"]","RecipeAttachmentFileName":"Beef-Chimichangas_EXPS_FT24_8535_EC_1212_1.jpg","ContributorId":null,"Firstname":"Schelby","Lastname":"Thompson","City":"Camden Wyoming","StateDescription":"Delaware","IsCommunityCook":false,"TimeCallout":"Prep: 25 min. Cook: 15 min.","MinimumServingQuantity":12,"MaximumServingQuantity":12,"Yield":"1 dozen.","DigitalTitle":"Beef Chimichangas","SubmittedTitle":"Beef Chimichangas","RecipeTypeId":1,"AverageRating":4.44,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_FT20_8535_F_0522_1_home.jpg","PreparationTimeInMinutes":25,"CookTimeInMinutes":15,"TotalTimeInMinutes":40,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Beef Chimichangas","OriginalSourceProject":"Beef Chimichangas","ContestPlacement":"","Trailer":"Beef Chimichanga Ingredients<\/h2>\n
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Directions<\/h2>\n
Step 1: Make the filling<\/h3>\n
![\"Beans,](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Beef-Chimichangas_TOHVS22_8535_BL_02_15_1.jpg?fit=700%2C1024\")
TASTE OF HOME<\/span><\/span><\/p>\nStep 2: Fill the chimichanga recipe with beef<\/h3>\n
![\"Tortilla](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Beef-Chimichangas_TOHVS22_8535_BL_02_15_2.jpg?fit=700%2C1024\")
TASTE OF HOME<\/span><\/span><\/p>\n![\"Folded](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Beef-Chimichangas_TOHVS22_8535_BL_02_15_3-e1733238277680.jpg?fit=700%2C467\")
TASTE OF HOME<\/span><\/span><\/p>\nStep 3: Make the sauce<\/h3>\n
![\"Green](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Beef-Chimichangas_TOHVS22_8535_BL_02_15_5.jpg?fit=700%2C1024\")
TASTE OF HOME<\/span><\/span><\/p>\nStep 4: Fry the chimichangas<\/h3>\n
![\"Chimichangas](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Beef-Chimichangas_TOHVS22_8535_BL_02_15_4.jpg?fit=700%2C1024\")
TASTE OF HOME<\/span><\/span><\/p>\nStep 5: Garnish and serve<\/h3>\n
![\"A](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/Beef-Chimichangas_FT24_8535_EC_1212_2.jpg?fit=700%2C1024\")
ELLIE CROWLEY FOR TASTE OF HOME<\/span><\/span><\/p>\nBeef Chimichanga Variations<\/h2>\n
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How to Store Beef Chimichangas<\/h2>\n
How long do beef chimichangas last?<\/h3>\n
Can you freeze beef chimichangas?<\/h3>\n
How do you reheat beef chimichangas?<\/h3>\n
Can you make chimichangas ahead of time?<\/h3>\n
Beef Chimichanga Tips<\/h2>\n
What’s the best way to seal a chimichanga before frying?<\/h3>\n
What if my beef chimichangas are falling apart?<\/h3>\n
How can you make beef chimichangas in the oven?<\/h3>\n
What can you serve with beef chimichangas?<\/h3>\n
Beef Chimichanga Tips<\/h2>
What is a chimichanga?<\/h3>A chimichanga is a popular Southwestern dish that\u2019s almost identical to a burrito, except it's deep-fried. (Here are other Southwest recipes<\/a> to try!) \r\n
Are chimichangas authentic Mexican food?<\/h3>Many people say that chimichangas are a Mexican-American fusion dish. Chimichangas are based on Mexican burritos but are said to have been invented in Arizona, where a Mexican restaurant owner named Woody Johnson would deep-fry leftover burritos as an experiment. \r\n
What goes good with chimichangas?<\/h3>Chimichangas are best served with guacamole, sour cream and salsa! (Try our Homemade Guacamole<\/a> and Mexican Homemade Salsa<\/a> for an entirely home-cooked meal.) You can also add rice and beans on the side.
Research contributed by Sarah Fischer<\/a>, Taste Recipes Culinary Assistant<\/i>","Metadescription":null,"DigitalHeadnotes":"My husband loves this beef chimichanga recipe! I often double the recipe and freeze the chimichangas individually to take out as needed. I serve them with shredded lettuce and sour cream. \u2014Schelby Thompson, Camden Wyoming, Delaware","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"In a large skillet, cook beef over medium heat, crumbling beef, until no longer pink; drain. Stir in the beans, onion, 1\/2 cup tomato sauce, chili powder, garlic and cumin. ","SequenceNo":1},{"Direction":" Spoon about 1\/3 cup of beef mixture off-center on each tortilla. Fold edge nearest filling up and over to cover. Fold in both sides and roll up. Fasten with toothpicks. In a large saucepan, combine the chiles, peppers and remaining tomato sauce; heat through.","SequenceNo":2},{"Direction":" In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375\u00b0. Fry the chimichangas for 1-1\/2-2 minutes on each side or until browned. Drain on paper towels. Sprinkle with cheese. Serve with sauce.","SequenceNo":3}],"RecipeTaxonomies":{"Budget":[],"CookingStyle":[],"Course":[{"Name":"Course","ID":0},{"Name":"Beef Dinner Recipes","ID":94738},{"Name":"Burritos & Enchiladas","ID":94742},{"Name":"Dinner Recipes","ID":94278},{"Name":"Ground Beef Dinner Recipes","ID":97078}],"Cuisine":[{"Name":"Cuisine","ID":0},{"Name":"Cuisine","ID":0},{"Name":"Mexican Dinners","ID":89776},{"Name":"Mexican Recipes","ID":89736}],"HealthyEating":[],"HolidaysAndCelebrations":[{"Name":"Holiday & Celebration Recipes","ID":0},{"Name":"Cinco de Mayo Dinners","ID":104242},{"Name":"Cinco de Mayo Recipes","ID":104230},{"Name":"Father's Day Dinners","ID":104294},{"Name":"Father's Day Recipes","ID":104282},{"Name":"Super Bowl Party Dinners","ID":104534},{"Name":"Super Bowl Recipes","ID":104522}],"Ingredients":[{"Name":"Ingredients","ID":0},{"Name":"Beans & Legumes","ID":101985},{"Name":"Beef Main Dishes","ID":100409},{"Name":"Beef Recipes","ID":100413},{"Name":"Hot Peppers","ID":102021},{"Name":"Onions","ID":102029}],"Kids":[],"PartnerRecipes":[],"Publications":[{"Name":"Publication","ID":0},{"Name":"Simple Dinner Recipes","ID":107421},{"Name":"Simple Recipes","ID":107261},{"Name":"View All Simple Recipes","ID":107453}],"WinningRecipes":[],"Tags":[{"Name":"Cooking Style","ID":304328},{"Name":"Easy","ID":304338},{"Name":"Cuisines","ID":305271},{"Name":"Mexican","ID":305383},{"Name":"North America","ID":305374},{"Name":"Gear","ID":303966},{"Name":"Electric Skillet","ID":304022},{"Name":"Skillet","ID":304020},{"Name":"Stovetop Cookware","ID":304005},{"Name":"Holidays & Events","ID":304368},{"Name":"Events & Gatherings","ID":304515},{"Name":"Potluck","ID":304558},{"Name":"Ingredients","ID":306848},{"Name":"Beef","ID":307308},{"Name":"Breads Rolls & Crackers","ID":306849},{"Name":"Ground Beef ","ID":307320},{"Name":"Meat & Poultry","ID":307307},{"Name":"Tortillas","ID":306875},{"Name":"Meal Types","ID":304268},{"Name":"Dinner","ID":304292},{"Name":"Techniques","ID":304150},{"Name":"Deep-Frying","ID":304177},{"Name":"Recipes","ID":324623}]},"ContributorTypeId":1,"NutritionalAnalyisParagraph":"1 chimichanga: 626 calories, 41g fat (9g saturated fat), 37mg cholesterol, 1094mg sodium, 46g carbohydrate (5g sugars, 6g fiber), 19g protein. ","NoOfRatings":16,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Beef-Chimichangas_EXPS_FT24_8535_EC_1212_1.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Beef-Chimichangas_EXPS_FT24_8535_EC_1212_1.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":true,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[{"TipType":"Test Kitchen Tips (Q&A)","TipTitle":"","TipText":"Beef Chimichanga Tips<\/h2>
What is a chimichanga?<\/h3>A chimichanga is a popular Southwestern dish that\u2019s almost identical to a burrito, except it's deep-fried. (Here are other Southwest recipes<\/a> to try!)
Are chimichangas authentic Mexican food?<\/h3>Many people say that chimichangas are a Mexican-American fusion dish. Chimichangas are based on Mexican burritos but are said to have been invented in Arizona, where a Mexican restaurant owner named Woody Johnson would deep-fry leftover burritos as an experiment.
What goes good with chimichangas?<\/h3>Chimichangas are best served with guacamole, sour cream and salsa! (Try our Homemade Guacamole<\/a> and Mexican Homemade Salsa<\/a> for an entirely home-cooked meal.) You can also add rice and beans on the side.
Research contributed by Sarah Fischer<\/a>, Taste Recipes Culinary Assistant<\/i>"},{"TipType":"Alternative Method","TipTitle":"","TipText":"<B>Editor's Note:<\/B> Chimichangas may be baked instead of fried. Brush with melted butter and bake at 350\u00b0 for 25-30 minutes or until golden brown (if frozen, thaw before baking)."}]},"breadcrumb":[],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Beef Chimichangas"}},"analytics":[],"yoast_head":"\n