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Beef and Cheese Chimichangas

  • Author: EMMA
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 6 chimichangas 1x
  • Category: Dinner
  • Method: Frying
  • Cuisine: Tex-Mex

Description

There’s something undeniably joyful about biting into Beef and Cheese Chimichangas golden and crackling on the outside, filled with savory spiced beef, creamy refried beans, and rivers of melted cheddar. Crispy, indulgent, and perfect for turning any night into a fiesta.

Ingredients

Units Scale
  • 1 pound lean ground beef
  • 1/2 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon coarse ground black pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 1 tablespoon all-purpose flour
  • 1 (10-ounce) can Rotel (do not drain)
  • 1 (4.5-ounce) can green chilies
  • Oil for frying (2-3 inches deep)
  • 6 burrito-size tortillas
  • 2 cups freshly shredded cheddar cheese
  • 1-2 cups refried beans
  • Toothpicks (if needed)

Instructions

  1. In a large skillet over medium heat, cook ground beef and diced onion, breaking up the meat until fully browned.
  2. Stir in garlic, chili powder, garlic powder, onion powder, smoked paprika, salt, pepper, cumin, oregano, and flour. Cook 1–2 minutes until fragrant.
  3. Add Rotel with juices and green chilies. Cook 3–4 minutes, stirring frequently, until thickened. Set aside.
  4. Heat oil in a deep skillet to 350°F.
  5. Microwave refried beans 1–2 minutes until smooth and spreadable.
  6. Warm tortillas for 15 seconds to make them pliable.
  7. Spread 1/4–1/3 cup refried beans over half of each tortilla.
  8. Add 1/3–1/2 cup meat mixture on top of beans.
  9. Sprinkle 1/4 cup shredded cheddar over the filling.
  10. Fold in sides and roll tightly into a burrito shape. Secure with toothpicks if needed.
  11. Fry seam-side down, 2 at a time, about 2 minutes per side until golden brown and crispy.
  12. Drain on paper towels seam-side down and sprinkle with extra cheese if desired.
  13. Serve hot with salsa, sour cream, guacamole, or your favorite toppings.

Equipment

Notes

Keep oil steady at 350°F for even browning. Do not overcrowd the pan. Drain excess grease from beef if needed. Store leftovers in an airtight container up to 3 days. Reheat in oven at 375°F for 10–15 minutes or air fryer at 350°F for 5–7 minutes to keep crisp.

Nutrition

  • Serving Size: 1 chimichanga
  • Calories: 520
  • Sugar: 3g
  • Sodium: 780mg
  • Fat: 28g
  • Saturated Fat: 12g
  • Unsaturated Fat: 14g
  • Trans Fat: 0.5g
  • Carbohydrates: 38g
  • Fiber: 3g
  • Protein: 31g
  • Cholesterol: 85mg

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Find it online: https://emmaarecipes.com/beef-and-cheese-chimichangas/