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A golden, crispy chimichanga topped with diced tomatoes, shredded cheese, and a drizzle of sour cream, served on a bed of shredded lettuce with lime wedges.
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Beef Chimichangas

Beef chimichangas are a Tex-Mex favorite—packed with savory spiced ground beef, refried beans, fresh salsa, and melty cheese, all rolled up and pan-fried to crispy perfection.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dinner, Lunch
Cuisine: tex mex
Servings: 8 servings
Author: Krista Teigen

Ingredients

  • 1/2 tablespoon olive oil
  • 1/2 onion chopped
  • 2 cloves garlic minced
  • 1 pound ground beef
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 15 ounces refried beans 1 can
  • 10 ounces diced tomatoes with green chilies 1 can
  • 8 flour tortillas burrito size
  • 1 1/2 cups shredded cheddar cheese
  • 2 cups vegetable oil for frying

Toppings

  • salsa
  • extra shredded cheese
  • shredded lettuce
  • sour cream

Instructions

  • Heat the olive oil in a large skillet over medium heat. Once heated, add in the onion and cook until softened. Add in the garlic and cook for another 30 seconds. Add in the ground beef, chili powder, cumin, oregano, onion powder, and salt. Stir while browning the meat.
    1/2 tablespoon olive oil, 1/2 onion, 2 cloves garlic, 1 pound ground beef, 2 teaspoons chili powder, 1 teaspoon cumin, 1/2 teaspoon oregano, 1/2 teaspoon onion powder, 1/2 teaspoon salt
    Seasoned ground beef with onions cooking in a cast iron skillet, surrounded by bowls of ingredients including tortillas, refried beans, shredded cheese, and diced tomatoes.
  • Stir in the refried beans and the diced tomatoes with green chilies.
    15 ounces refried beans, 10 ounces diced tomatoes with green chilies
    Ground beef filling mixed with refried beans and diced tomatoes simmering in a cast iron skillet, with a stack of tortillas beside it.
  • Lay a tortilla flat on the counter. Add 1/2 cup of the beef mixture to the center of the tortilla. Top with shredded cheese.
    8 flour tortillas, 1 1/2 cups shredded cheddar cheese
    A flour tortilla topped with a scoop of beef filling and shredded cheese, ready to be wrapped.
  • Fold the bottom half of the tortilla up over the filling. Tuck in the sides, and roll up. Repeat for the remaining filling and tortillas.
    Hands folding a tortilla around the beef and cheese filling, showing the burrito wrapping technique.
  • Heat the vegetable oil in a large skillet over medium-high heat. Once heated, add 2-3 chimichangas add a time to the skillet, seam side down. Fry on each side until golden brown.
    2 cups vegetable oil for frying
    Three chimichangas frying in a cast iron skillet until golden brown and crispy.
  • Transfer to a sheet pan lined with paper towel. Repeat for the chimichangas.
    A tray of freshly fried chimichangas resting on a paper towel–lined baking sheet.
  • Top the chimichangas with salsa, cheese, lettuce, and sour cream.
    salsa, extra shredded cheese, shredded lettuce, sour cream
    A fully assembled chimichanga served over shredded lettuce and topped with sour cream, diced tomatoes, shredded cheese, and lime wedges, surrounded by bowls of toppings.

Notes

  • Brush with a little oil and bake at 400°F for 20–25 minutes or air fry at 380°F for 10–12 minutes, flipping halfway.

Nutrition

Serving: 1chimichanga | Calories: 434kcal | Carbohydrates: 48g | Protein: 19g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 553mg | Potassium: 497mg | Fiber: 4g | Sugar: 30g | Vitamin A: 465IU | Vitamin C: 19mg | Calcium: 243mg | Iron: 3mg