Let Me Tell You About These Cheesy Beef Chimichangas with Salsa
Okay, so before we get into the nitty gritty, can I just say: these chimichangas have rescued more of my weeknight dinners than I'd care to admit. I remember the first time I tried making them; I thought, "Deep frying burritos? Sounds like dangerous magic." (Spoiler: it is, but the good kind.) Anyway, I ended up with a kitchen that smelled like a Tex-Mex cantina for three days straight, and my cousin still teases me about almost setting a tea towel on fire. Good times. But honestly, if you're looking for something cheesy, a bit crunchy, and just generally a crowd-pleaser—this is the sort of thing my family polishes off before I can even blink.
Why You'll Love This—Or Why I Do Anyway
I make this whenever I need a little comfort (or when there's leftover salsa in the fridge that's looking a bit lonely). My family goes crazy for them because they're cheesy and a bit crispy on the outside. Plus, you can make them in advance and reheat, though it's rare there's anything left. Actually, the first few times I made chimichangas I tried to bake them for "health reasons" (ha, as if the cheese didn't cancel that out anyway) and it just wasn't the same. You want that golden crunch from frying. Trust me—it's worth cleaning a pan or two.
What You'll Need (and Some Substitutes)
- 500g ground beef (I've swapped in ground turkey before—tastes fine if that's your thing)
- 1 small onion, finely chopped (I sometimes use a shallot if that's what's in the cupboard)
- 2 cloves garlic, minced (Honestly, I rarely measure, just go with your garlic-lovin' heart)
- 1 teaspoon cumin (my grandmother always insisted on McCormick but store brand works too)
- 1 teaspoon smoked paprika (optional, but adds a nice kick)
- ½ teaspoon chili powder (add more if you like it spicy, or just shake things up with taco seasoning in a pinch)
- Salt and pepper, to taste
- 1 can (about 400g) refried beans (or honestly, just mash up a can of pinto beans if that's all you've got)
- 2 cups shredded cheese (cheddar, Monterey Jack, or whatever's about to expire in your fridge)
- 6-8 large flour tortillas (the softer the better—I've tried corn, but they crack more easily)
- Vegetable oil for frying (sunflower works too, don't overthink it)
- 1 jar of your favorite salsa (or homemade if you want to go the extra mile—here's a good salsa recipe if you're up for it)
How I Actually Make Them (Not Always in Order)
- Heat a splash of oil in a big-ish skillet over medium heat. Toss in the onion—cook until it's see-through but not brown. Garlic goes in next; don’t let it burn or you’ll regret it (I have, more than once).
- Add the ground beef and break it up with a spoon (or a potato masher, if you’re feeling wild). Cook until it’s brown and crumbly—this is where I usually sneak a taste. Season with cumin, paprika, chili powder, salt, and pepper. Don’t be shy with the spices. If it looks a bit oily, just dab some off with a paper towel. Or don’t. Your call.
- Stir in the refried beans until everything’s well mixed. Turn off the heat and let it cool a bit. You don’t want to scorch your hands stuffing tortillas—ask me how I know.
- Lay out your tortillas. Spoon in a heap of the beef-bean mix, then pile on cheese (I’m generous, but you do you). Fold up like a burrito: tuck in sides, roll, and try to keep the guts inside. If it’s messy, well, that’s half the fun.
- Heat about 1–2 inches of oil in a deep skillet or saucepan. When a piece of tortilla sizzles, you’re good (I never bother with a thermometer). Place chimichangas seam side down, a couple at a time. Fry until golden and crispy, about 2–3 minutes per side. Don’t overcrowd, unless you want sad, soggy chimis.
- Drain on paper towels and let cool for a minute. Or don’t, but you’ll burn your mouth. Trust me, I’ve done it more times than I can count.
- Serve with salsa spooned over the top—or just dunk them right in. Both ways are grand.
Bits I’ve Learned Along the Way (Notes)
- If your tortillas keep splitting, zap them in the microwave for 10 seconds—makes a world of difference.
- Actually, I find it works better if you let the beef filling cool a bit before stuffing, otherwise the cheese leaks out everywhere. Not the end of the world, but messier.
- Never, ever walk away from frying. That’s how you end up with "extra crunchy" (aka burnt) chimichangas. Or a smoky kitchen. Or both.
- I used to add rice to the filling, but honestly, it made things a bit too heavy for my taste. Try if you like, though!
Things I’ve Tried (Some Worked, Some...Not So Much)
- Swapping in shredded chicken instead of beef works a treat—just use rotisserie if you want to cheat the system.
- Did a veggie version once with mushrooms and black beans. Tasty, but my kids were pretty suspicious.
- Tried baking at 220C for 20 mins. Wasn’t the same crunch, but hey, not bad if you’re dodging oil for any reason.
- One time I tried air frying. On second thought, skip it unless you like the texture of chewy cardboard (maybe it was just my ancient air fryer though).
Do You Need Fancy Equipment?
You really just need a big pan for frying. If you don’t have a deep one, just use a regular old frying pan and flip the chimichangas more often—works well enough. I know people swear by a thermometer, but honestly, I just drop in a spare tortilla edge to test the oil. If you’ve got tongs, great, but a spatula works if you’re careful (just don’t fling hot oil everywhere).

How to Store (If You Even Need This)
Honestly, in my house these never last more than a day, but if you do have leftovers, pop them in an airtight box in the fridge. Reheat in the oven at 180C (around 350F) for 10-12 minutes; they perk up nicely. Microwaving makes them kind of floppy, but it works in a pinch. Oh, and if you like things extra crispy, give them a quick run under the grill.
How We Serve ‘Em (Because Rituals Matter)
We usually plop these on a big plate, pour over way too much salsa, and add a dollop of sour cream. If I’m feeling fancy, maybe a side of guac (here’s my favorite guacamole recipe), but honestly most days it’s just salsa and a squeeze of lime. My youngest insists on eating hers with ketchup, which...well, that’s a fight I’m not having.
What I Wish I’d Known (Pro Tips, aka Oops Moments)
- I once tried rushing the frying step and regretted it because the insides were cold and the outsides were burnt. Slow and steady, mate.
- Don’t overstuff! I know it’s tempting, but then they pop open and you end up with a sad, cheesy mess in the oil.
- If you’re making a lot, keep finished ones warm in a low oven. Saves you from feeding the family in batches (learned that the hard way).
Actually Real Questions People Have Asked Me (FAQ)
- Can I freeze these? Yeah, you can! Wrap them up tight and freeze—just reheat in the oven from frozen. Texture’s not perfect, but pretty good.
- What salsa do you use? Sometimes I make my own, sometimes just whatever store brand is on sale. Honestly, once I used a mango salsa and it was a surprise hit! You do you.
- Can I use corn tortillas? You can try, but I always end up with more cracks than a dry riverbed. Flour is easier to work with.
- How spicy is it? Totally up to you. My version is pretty mild (kids), but you can add hot sauce, jalapeños, or up the chili powder. Or just serve with a side of hot sauce (I like Cholula myself, but Sriracha’s fine too).
- What if I don’t want to fry? Like I said, baking works okay. Just brush them with oil and bake at 220C until they look golden.
So anyway, that’s my not-so-secret way to make Cheesy Beef Chimichangas with Salsa. If you try them, let me know how they turn out—or if you have any tricks to make fewer dishes, I’m all ears! (And PS: If you ever find a way to keep the filling from leaking 100 percent of the time, please send help.)
Ingredients
- 1 lb ground beef
- 1 cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 large flour tortillas
- 1 cup salsa, plus extra for serving
- Vegetable oil, for frying
Instructions
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1In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat.
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2Add chopped onion and garlic to the skillet. Cook for 2-3 minutes until softened.
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3Stir in cumin, chili powder, salt, and black pepper. Mix well, then remove from heat and let cool slightly.
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4Add shredded cheddar and Monterey Jack cheese to the beef mixture. Stir until combined.
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5Spoon the beef and cheese mixture evenly onto each tortilla. Add a spoonful of salsa, then fold and roll tightly.
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6Heat vegetable oil in a large skillet over medium-high heat. Fry each chimichanga until golden and crispy on all sides. Drain on paper towels and serve hot with extra salsa.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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