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Your family will love this crispy and delicious Beef Chimichangas. Not only is this dinner idea simple but it is frugal and a great way to stretch your meat budget.

A plate of golden-brown beef chimichangas topped with sour cream, chopped tomatoes, red onions, black olives, and cilantro. Surrounding the plate are small bowls containing black olives and diced tomatoes. The vibrant ingredients add a splash of color to the dish.
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Enjoy this beef chimichanga recipe that is baked to perfection. It is so crispy and amazing without hardly any work. The ingredients are very simple and it all combines for a delicious meal.

Gather your family around the dinner table for this easy chimichanga recipe. If you liked Chicken Chimichangas in the crock pot, you will love this flavorful recipe for beef chimichangas. Mexican dishes make dinnertime a breeze. You may also love this Ground Beef Tacos Recipe.

Table of Contents

Why We Love This Recipe

Enjoy baked chimichangas that are crispy and taste deep fried without all the work. Skip the Mexican restaurant and make these today.

You will save money and get a great meal. Sometimes we add extra tomato sauce and cumin, garlic powder, chili powder, and green chilies to the mixture.

This entire meal is versatile and you can also use ground turkey. We have even used a mixture of both and no one noticed. You may want to make shredded beef chimichangas.

Ingredients

A top-view of taco ingredients on a marble surface showcases everything needed for Beef Chimichangas. Ground beef, shredded cheese, chopped onions, green bell peppers, refried beans, minced garlic, and tomato sauce are arranged in bowls. A wooden board holds various spices. A small bowl of olive oil is also present.

Scroll to the bottom for the full recipe in the recipe card.

How to Make Easy Ground Beef Chimichangas

A frying pan with chopped onions, minced garlic, and diced green bell peppers sits on a marble countertop, ready to make beef chimichangas. A wooden spatula rests in the pan, and a gray dish towel is draped nearby.

Step 1 – In a large skillet, heat olive oil over medium heat. Add the diced onion, bell pepper, and minced garlic. Sauté until the vegetables are soft and fragrant, about 5 minutes.

A frying pan with raw ground beef for Beef Chimichangas placed on top of sautéed onions and green peppers, being stirred with a wooden spatula. The pan is sitting on a marble countertop next to a folded gray-striped kitchen towel.

Step 2 – Add the ground beef to the skillet and cook until browned and crumbly, breaking it up with a spatula as it cooks.

A skillet on a marble countertop contains cooked ground beef mixed with chopped onions and green bell peppers, reminiscent of beef chimichangas. Various spices are heaped on top of the mixture. A wooden spatula rests in the skillet, while a gray-and-white striped kitchen towel is placed beside it.

Step 3 – Stir in the chili powder, ground cumin, dried oregano, salt, and pepper. Cook for an additional 1-2 minutes to toast the spices.

A skillet filled with cooked ground beef, chopped vegetables, and a wooden spoon topped with refried beans and red sauce, ready to be mixed for beef chimichangas. A gray striped dish towel lies next to the skillet on a white marble countertop.

Step 4 – Reduce the heat to low and add the refried beans and tomato sauce. Mix well and cook until heated through, about 3-5 minutes. Remove from heat and let the mixture cool slightly.

A wooden board rests on a marble surface, holding one open flour tortilla with ground beef and shredded cheddar cheese and two wrapped tortillas, poised to become delicious beef chimichangas. A gray-striped cloth is partially visible under the board.

Step 5 – Warm the tortillas in the microwave for 20-30 seconds to make them pliable. Divide the beef and bean mixture evenly among the tortillas, placing it in the center of each. Sprinkle shredded cheddar cheese on top of the mixture.

A single beef chimichanga is being cooked in a black cast iron skillet. The skillet is placed on a white marble countertop with a grey and white striped kitchen towel beside it. The chimichanga is partially browned, showcasing its crisp texture.

Step 6 – Fold the sides of the tortilla over the filling, then tightly roll up the tortilla to form a burrito-like shape. Place in a pan with hot oil and deep-fry for about 2-3 minutes on each side.

  • Step 7 – Remove the chimichangas from the oil using tongs or a slotted spoon and place paper towels to drain excess oil.
  • Step 8 – Remove the toothpicks before serving with Mexican Rice.

How to Bake these Chimichangas

  • Preheat the oven to 425°F.
  • Place the assembled chimichangas seam-side down on a baking sheet lined with parchment paper.
  • Brush the tops of the chimichangas with olive oil.
  • Bake for 15-20 minutes or until golden brown and crispy.

Expert Tips

  • Tortilla – To easily fold the tortillas around the beef mixture, heat the tortilla in the microwave. This will make the tortilla pliable.
  • Beef Mixture – Make sure to divide the beef mixture evenly but not to much on each tortilla. You want just right amount so the tortilla does not tear when folding tortilla.
  • Make Ahead Rice – You can save even more time and learn how to freeze rice and you can make this meal even easier.  I love to grab the rice from the freezer in the morning and when we come home it is all ready to enjoy.
A white plate with three golden-brown beef chimichangas topped with sour cream, diced tomatoes, red onions, black olives, and chopped cilantro. The plate is surrounded by bowls of black olives, diced red peppers, and avocado chunks, with fresh parsley as garnish.

Chimichangas Toppings

Chimichangas are delicious with your favorite toppings. Here are some great options.

Serving Suggestions

Rice is always good with this meal. We love this Delicious Cilantro Lime Rice Recipe. It is so easy and packed with flavor. Another great idea is Crock Pot Refried Beans. They are so easy in the slow cooker and really tasty.

We also love to make Slow Cooker Black Beans are also tasty.

Frequently Asked Questions

What is the difference between a chimichanga and a burrito?

The main different between a chimichanga and a burrito is a chimichanga is deep fried and a burrito is served with a soft shell.

How do you Keep Chimichangas Together when Frying?

The best way to keep the tortillas from coming apart is to roll it tightly and secure it with a toothpick.

How to Store Leftover Chimichangas

Store leftovers in an airtight container in the refrigerator for up to 4 days.

How to Reheat Chimichangas

Reheat the leftovers in the microwave or oven. If you prefer a crispy texture, reheat in the air fryer at 360 degrees for about 5 minutes. This is my preferred method.

A beef chimichanga cut in half, revealing its filling of meat, cheese, and vegetables, is placed on a white plate with fresh cilantro, sliced avocado, diced tomatoes, and chopped red onions. Bowls with additional diced tomatoes and avocado pieces are in the background.

More Easy Mexican Food Recipes

If you make this Beef Chimichanga Recipe, please leave us a comment or a star review. We love to hear from you.

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Golden brown beef chimichangas topped with sour cream, diced tomatoes, red onions, avocado, black olives, and cilantro, arranged on a white plate. Fresh cilantro leaves are scattered around the plate as garnish.

Beef Chimichanga Recipe

5 from 3 votes
Your family will love this crispy and delicious Beef chimichanga recipe. This dinner idea is simple, frugal and a great way to stretch your meat budget.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8
Cuisine Mexican
Course Main Course
Calories 360
Author Carrie Barnard

Ingredients

  • 1 pound lean ground beef
  • 1 can refried beans (16 ounces)
  • 1 onion (diced)
  • 1 bell pepper (diced)
  • 3 cloves garlic (minced)
  • 1 Tablespoon olive oil
  • 1 Tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • salt and pepper (to taste)
  • 1 can tomato sauce (8 ounces)
  • 1 cup cheddar cheese (shredded)
  • 8 large flour tortillas (10 inches)
  • oil for frying
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Instructions

  • In a large skillet, heat olive oil over medium heat. Add the diced onion, bell pepper, and minced garlic. Sauté until the vegetables are soft and fragrant, about 5 minutes.
  • Add the ground beef to the skillet and cook until browned and crumbly, breaking it up with a spatula as it cooks.
  • Stir in the chili powder, ground cumin, dried oregano, salt, and pepper. Cook for an additional 1-2 minutes to toast the spices.
  • Reduce the heat to low and add the refried beans and tomato sauce. Mix well and cook until heated through, about 3-5 minutes. Remove from heat and let the mixture cool slightly.
  • Warm the tortillas in the microwave for 20-30 seconds to make them pliable.
  • Divide the beef and bean mixture evenly among the tortillas, placing it in the center of each.
  • Sprinkle shredded cheddar cheese on top of the mixture.
  • Fold the sides of the tortilla over the filling, then tightly roll up the tortilla to form a burrito-like shape.
  • Secure each chimichanga with a toothpick to keep it from unrolling while frying.
  • Heat oil (about 1-inch deep) in a large skillet or deep fryer to 350°F.
  • Carefully place the assembled chimichangas in the hot oil, seam-side down. Fry in batches, if necessary, to avoid overcrowding the skillet.
  • Fry the chimichangas for 2-3 minutes on each side or until golden brown and crispy.
  • Remove the chimichangas from the oil using tongs or a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
  • Remove the toothpicks before serving.

Recipe Notes

Baked Option:
Do steps 1-8 from above, then follow:
Preheat the oven to 425°F.
Place the assembled chimichangas seam-side down on a baking sheet lined with parchment paper.
Brush the tops of the chimichangas with olive oil.
Bake for 15-20 minutes or until golden brown and crispy.

Nutrition Facts

Calories 360kcal, Carbohydrates 26g, Protein 21g, Fat 19g, Saturated Fat 6g, Polyunsaturated Fat 3g, Monounsaturated Fat 9g, Trans Fat 0.2g, Cholesterol 49mg, Sodium 951mg, Potassium 575mg, Fiber 5g, Sugar 6g, Vitamin A 895IU, Vitamin C 19mg, Calcium 187mg, Iron 4mg

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About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

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5 from 3 votes (1 rating without comment)

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Comments

  1. Paula Ferretti says:

    5 stars
    Really delicious and easy

  2. Faith says:

    Another delicious recipe that’s easy to throw together. My kids love these! I currently have a bunch in the freezer for when baby #4 arrives in a few weeks.

  3. Eileen Gravelle says:

    5 stars
    These are so simple to make and provide a good, fun meal that pleases a crowd. Now a family favorite requested often.