Name: Beef and Cheese Chimichangas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Tex-Mex
Ingredients: 1 lb (450 g) ground beef (80/20 recommended); 1 small white onion, finely chopped; 2–3 garlic cloves, minced; 2 tbsp chili powder; 1 tsp ground cumin; 1/2 tsp smoked paprika; 1/4–1/2 tsp cayenne pepper; Kosher salt and freshly ground black pepper to taste; 1 cup frozen corn, thawed; 1 cup refried beans or black beans; 2 cups shredded cheese (cheddar, Monterey Jack, or a blend); 8 large flour tortillas (10–12 inch); Vegetable oil for frying (or olive oil spray if baking); Optional toppings: sour cream, pico de gallo, guacamole, salsa verde, chopped cilantro, lime wedges

Description

Crispy, cheesy beef and cheese chimichangas are the ultimate handheld comfort food, packed with bold flavors and crunchy textures.

Ingredients

Scale

1 lb (450 g) ground beef (80/20 recommended)
1 small white onion, finely chopped
2–3 garlic cloves, minced
2 tbsp chili powder
1 tsp ground cumin
1/2 tsp smoked paprika
1/4–1/2 tsp cayenne pepper
Kosher salt and freshly ground black pepper to taste
1 cup frozen corn, thawed
1 cup refried beans or black beans
2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
8 large flour tortillas (10–12 inch)
Vegetable oil for frying (or olive oil spray if baking)
Optional toppings: sour cream, pico de gallo, guacamole, salsa verde, chopped cilantro, lime wedges

Instructions

Prep your mise en place by chopping the onion, mincing the garlic, shredding the cheese, and warming the tortillas.
Cook the beef by heating a skillet over medium-high heat, adding oil, then onion, and cooking until translucent. Add garlic and cook until fragrant. Add ground beef and cook until browned.
Season the filling with chili powder, cumin, smoked paprika, cayenne, salt, and pepper. Stir in the corn and beans, and adjust moisture level as needed. Stir in shredded cheese off heat.
Assemble the chimichangas by laying a warm tortilla flat, adding filling, folding in the sides, and rolling tightly.
Fry or bake the chimichangas according to your preference. Fry in hot oil until golden, or bake at 425°F (220°C) until crisp.
Finish by optionally broiling with extra cheese or ladling warm enchilada sauce over the top. Serve immediately.

Notes

Warm tortillas are key to rolling; avoid overfilling to keep them sealed. Use a thermometer for frying oil temperature.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Frying or Baking
Cuisine: Tex-Mex

Nutrition

Serving Size: 1 chimichanga
Calories: 500
Sugar: 2g
Sodium: 800mg
Fat: 30g
Saturated Fat: 12g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 4g
Protein: 25g
Cholesterol: 70mg

Keywords: chimichangas, beef, cheese, Tex-Mex, comfort food