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HomeMain DishesBeef Chimichangas Recipe

Beef Chimichangas Recipe

These crispy Beef Chimichangas filled with a ground beef and refried bean filling are just as good if not better than any Mexican restaurant.

  • Prep20 min
  • Cook15 min
  • Total35 min
  • Serves4
  • Rating5.0
Beef Chimichangas Recipe

Beef Chimichangas filled with a ground beef/refried bean mixture seasoned with chili powder, cumin, and oregano, rolled up and fried until crispy, and covered with cheese and jalapeno tomato sauce tastes so much better than restaurant chimichangas. They are sure to be a family favorite.

Chimichanga on a plate with toppings.

In fact, this is the recipe my son requests more than any other. I don’t make these Beef Chimichangas often since they are fried, but every now and then I’ll make them when we are craving some Mexican food, but it’s not a convenient night to go out to eat.

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Beef Chimichangas on a plate with bowl of sauce in background.

Beef Chimichangas Recipe Tips

Sometimes I make the filling and sauce ahead of time and then all that is left to do is roll them up and fry them. Super easy meal.

If you don’t want to deep-fry these chimichangas, spray them with oil and air fry them until golden and crispy or you can bake them at 400 degrees for about 15 minutes.

How To Serve

Serve with this Mexican Rice for a meal that rivals any Mexican restaurant. And don’t forget the chips and salsa and Margaritas! Serve with some Cholulu Hot Sauce to make them spicier. I love to serve the chimichangas on a bed of shredded iceberg lettuce. It helps lighten them up some.

A chimichanga cut in half to show inside.

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Originally published Sept 16, 2014

Ingredients

Steps

  1. 1

    Brown ground beef in a nonstick skillet, breaking it apart with a wooden spoon as it cooks. When it is about halfway cooked, add onion.

  2. 2

    Once onion is softened and beef is cooked, add garlic, chili powder, cumin, and oregano. Stir to mix and cook 30 seconds.

  3. 3

    Add refried beans and 1/2 cup tomato sauce from the 8-ounce can. Save leftover tomato sauce to add to sauce.

  4. 4

    Stir to mix and remove from heat.

  5. 5

    In a medium saucepan, combine remaining tomato sauce from 8-ounce can plus the 15-ounce tomato sauce. Add the green chilies and jalapeno. Place over medium heat to warm.

  6. 6

    If tortillas are not very pliable, heat in microwave for about 20 seconds covered with a damp paper towel.

  7. 7

    Place about 1/3 cup filling towards one side of a tortilla. Fold over the side nearest the filling to cover the filling. Fold in the two sides and roll up. Secure with toothpicks. Repeat with remaining tortillas.

  8. 8

    Heat about 2 inches of oil to 375 degrees in a Dutch oven (or whatever type of pan you like to fry in).

  9. 9

    Fry 2 chimichangas at a time, about 2 minutes per side. Drain on paper towels.

  10. 10

    Top chimichangas with cheese, sauce, sour cream,and cilantro.

Notes

The filling can be made a day ahead of time and refrigerated. Just microwave it to warm it up before using.

Serve with Cholulu Hot Sauce to make spicier.

Nutrition

  • Calories764
  • Carbs56
  • Protein46
  • Fat39
  • Sodium2293
  • Fiber11
  • Sugar13

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