Beef, Bean, and Cheese Chimichangas

This Beef, Bean, and Cheese Chimichangas recipe is a crispy, golden delight—filled with seasoned beef, melty cheese, and fried (or baked) to perfection. A Tex-Mex favorite that’s easy to make and always a crowd-pleaser! If there’s one recipe that instantly transports me back to cozy family dinners, it’s Beef, Bean, and Cheese Chimichangas. I still remember the first time I had them—crispy, golden tortillas stuffed with savory beef, melted cheese, and warm spices, straight out of the oven. It wasn’t just dinner; it felt like a celebration at the table. Everyone reached for seconds, and I knew I had stumbled on a keeper. Chimichangas are a Tex-Mex classic, often deep-fried until crunchy and irresistible. But the beauty of this recipe is that you can achieve that same indulgent crispiness by either frying or baking—making it adaptable for every craving. Whether you’re after that restaurant-style deep-fried crunch or a slightly lighter oven-baked version, these chimichangas won’t disappoint. What I love most is how customizable they are. You can keep it simple with seasoned ground beef and cheese or load them up with beans, rice, peppers, and even jalapeños for an extra kick. They’re freezer-friendly, perfect for make-ahead dinners, and they reheat beautifully—meaning you can always have a comforting Tex-Mex dinner waiting in your kitchen. So, if you’re craving something cheesy, crispy, and satisfying, this Beef, Bean, and Cheese Chimichangas recipe is exactly what your dinner menu needs.

Why You’ll Love These:
➧ Crispy yet cheesy: The perfect balance of golden crunch and gooey melted cheese.
➧ Restaurant-quality at home: Skip takeout—this dish tastes just as good as what you’d get at your favorite Tex-Mex spot.
➧ Quick and simple: Uses pantry staples like tortillas, ground beef, and shredded cheese.
➧ Make-ahead friendly: Assemble and freeze for busy weeknights.
➧ Family-approved: A kid-friendly meal that adults love just as much.

FAQs:
Q: Can I make these ahead of time?
A: Yes! You can assemble the chimichangas, wrap them tightly in plastic wrap or foil, and refrigerate for up to 2 days before cooking.
Q: Can I freeze chimichangas?
A: Absolutely. Place assembled (uncooked) chimichangas on a baking sheet to freeze individually, then transfer to a freezer bag. Cook straight from frozen—just add a few extra minutes.
Q: Can I use chicken or pork instead of beef?
A: Yes, shredded chicken, ground turkey, or pulled pork make excellent substitutes.
Q: What’s the difference between chimichangas and burritos?
A: A burrito is soft and usually steamed or grilled, while chimichangas are crisped—either fried or baked—for that crunchy shell.
Q: How do I prevent them from opening while frying?
A: Secure the seam with a toothpick if needed, and always place seam-side down in the oil first.
Q: Can I make these healthier?
A: Yes! Bake instead of fry and use lean protein, whole wheat tortillas, and reduced-fat cheese.

Storage Tips:
➧ Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or air fryer for best crispiness.
➧ Freezer: Freeze uncooked chimichangas up to 2 months. Cook straight from frozen, adding extra bake or fry time.
➧ Reheating: Avoid the microwave (it softens the tortilla). Instead, reheat in an oven or air fryer until hot and crispy.

Variations:
➧ Spicy Chimichangas: Stir in diced jalapeños or use pepper jack cheese for heat.
➧ Breakfast Chimichangas: Swap beef for scrambled eggs, bacon, and cheese.
➧ Vegetarian Option: Replace beef with sautéed veggies and black beans.
➧ Sauced Chimichangas: Top baked chimichangas with queso dip, enchilada sauce, or salsa verde for a “smothered” version.

Ingredients:
1 lb ground beef
1 small onion, finely diced
2 cloves garlic, minced
1 packet 1 oz taco seasoning (or homemade)
½ cup salsa
1 cup refried beans
1½ cups shredded cheddar cheese, or Mexican blend
6 large flour tortillas, burrito-size
2 Tbsp vegetable oil, for brushing/frying

Instructions:
Cook the beef filling: In a large skillet over medium heat, cook ground beef and diced onion until the meat is browned and the onion is tender. Drain excess grease. Stir in garlic, taco seasoning, and salsa. Simmer for 3–4 minutes until well combined.
Assemble the chimichangas: Spread a spoonful of refried beans down the center of each tortilla. Top with a generous scoop of the beef mixture and a handful of shredded cheese. Fold in the sides and roll up tightly like a burrito.
Cook the chimichangas:
Oven method (healthier): Preheat oven to 400°F (200°C). Place chimichangas seam-side down on a baking sheet. Brush lightly with vegetable oil and bake for 18–20 minutes, flipping once, until golden and crispy.
Skillet method (crispier): Heat 2–3 tablespoons of oil in a skillet over medium heat. Place chimichangas seam-side down and cook 2–3 minutes per side until golden and crisp.
Serve: Remove from heat and let rest for 2 minutes before serving. Add toppings such as sour cream, guacamole, lettuce, or salsa if desired.

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