Crispy Beef Chimichangas

by Sabrina Snyder

Published on

2 Comments

8 burritos
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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Easy recipe for Beef Chimichangas made at home. Make this popular Tex Mex dish of crispy fried burrito with a beefy, cheesy filling tonight!

You’re sure to love this flavorful take on a classic Chimichanga with ground beef, Mexican Rice, and Refried Beans. Serve with chips and salsa on the side for a Mexican restaurant style dinner!

Sabrina’s Chimichangas Recipe

Homemade Chimichangas are the perfect dish for a family meal that everyone will love!  Follow my simple recipe instructions to prepare mouthwatering, lightly spicy beef filling. Then, add the mixture to the tortillas along with cooked beans, rice, and melty cheese. Finally it gets deep fried in oil for that signature crunchy tortilla. Every bite is crispy, flavorful perfection!

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Dinner, then Dessert

Crispy Beef Chimichangas

Easy recipe for Beef Chimichangas made at home. Make this popular Tex Mex dish of crispy fried burrito with a beefy, cheesy filling tonight!
Yield 8 burritos
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mexican
Author Sabrina Snyder
Top down view of plated chimichanga with toppings and chips
PrintRate

Ingredients
 

  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 3 cloves garlic , minced
  • 3 Tablespoons tomato paste
  • 1/2 Tablespoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 2 Tablespoons fresh lime juice
  • 1/4 cup water
  • 2 cups Mexican rice , Recipe
  • 2 cups Refried beans , Recipe
  • 2 cups shredded cheddar cheese
  • 8 large , 10-inch flour tortillas

Toppings:

  • 1 cup sour cream
  • 1 cup pico de gallo
  • 1 tablespoon cilantro , minced for garnish

Instructions

Beef Filling:

  • In a large skillet, over medium-high heat, add ground beef, onion and garlic to skillet.
  • Cook and crumble beef and cook until no longer pink then drain the grease, about 8-10 minutes.
  • Add tomato paste, cumin, chili powder, oregano, salt, lime juice and water to beef.
  • Cook and stir until mixture comes to a slight boil.
  • Reduce heat to low and cook for 5 to 8 minutes or until thoroughly heated.
  • Remove from heat and set aside as you assemble your chimichangas.

Assembly:

  • Lay tortillas out on a flat surface and divide the beans, cheese, beef and rice among the 8 tortillas. Fold each burrito-style and secure with toothpicks.
  • Add 3 inches of oil to a large dutch oven to 350 degrees.
  • Carefully lower one chimichanga into the oil and fry for 1-2 minutes on each side until golden brown.
  • Repeat with the remaining Chimichangas, cooking one at a time.
  • Remove the toothpicks, serve with tortilla chips and top the chimichangas with sour cream and pico de gallo.

Notes

Only cook 1 chimichanga at a time so they cook quickly and aren’t greasy. Adding more to the pan lowers the oil temperature which causes longer cooking times. More cooking time means more oil absorbed which causes greasy shells. It takes just a few extra minutes to cook them one at a time but it is worth it! 

Nutrition

Calories: 560kcal | Carbohydrates: 59g | Protein: 25g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 977mg | Potassium: 395mg | Fiber: 4g | Sugar: 7g | Vitamin A: 825IU | Vitamin C: 5mg | Calcium: 287mg | Iron: 3mg

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Collage of plated chimichanga with toppings and cut open

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. These were excellent! I prepped these in advance, then air fried them for a quick and easy dinner that my family really enjoyed. Thank you!

    Reply