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Home » Main Dish » Beef Chimichanga

Published: Mar 28, 2022 by Kathy · This post may contain affiliate links

Beef Chimichanga

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Beef chimichanga on a plate topped with chopped tomatoes and guacamole.

Restaurant style beef chimichanga filled with ground beef and beans cooked in a flavorful sauce. These chimichangas are pan fried, giving them the perfect finish.

Perfect for dinner when you're craving your favorite Mexican food!

A chimichanga topped with sour cream, tomatoes and onions.
Table of Contents
What is a chimichanga?
Key ingredients
Step by step directions
Recipe tips
Recipe Faqs
Serving suggestions
More delicious Mexican dishes
Beef Chimichanga

What is a chimichanga?

If you've never had a chimichanga, then you're in for a treat! When I was a kid, a chimichanga was my go-to entree whenever we ate at a Mexican restaurant. I still order them today!

A chimichanga is a flour tortilla wrapped around a flavorful filling usually consisting of meat, beans, a tasty sauce and a bit of cheese. Everything is deep fried giving it a delicious crunch.

It's really a deep fried burrito, but saying chimichanga is so much more fun!

These beef chimichangas are filled with ground beef. Although if you live in a hunting family like me, ground elk or venison works too!

Key ingredients

Ingredients for making a beef chimichanga.
  • Flour tortillas - get burrito sized tortillas. The bigger the better!
  • Ground burger - beef, elk or venison
  • Pinto beans - I used my home canned beans, but a store bought can of beans works fine too!
  • Taco seasoning
  • Tomato sauce
  • Onion
  • Cilantro
  • Shredded cheese - Mexican cheese blend, cheddar or monterey jack

Step by step directions

  • Brown burger in a large pan.
  • When burger is mostly browned, add onions and saute. Continue cooking until onions are soft and meat is cooked through. If you have any grease from the burger, strain off. Remove from heat.
  • Add tomato sauce and taco seasoning.
Browned ground beef with onions in a pan.
Taco seasoning and tomato sauce added to a pan of ground beef.
  • Strain pinto beans, removing any liquid and add to pan. Smash a few of the beans while mixing in.
  • Allow mixture to cool, just slightly and then add cheese and freshly chopped cilantro.
Pinto beans added to ground beef.
Cheese and fresh cilantro added to ground beef.
  • Place about ½ cup of filling on a tortilla. Fold up bottom of tortilla over the filling.
Filling a flour tortilla with ground beef.
Rolling up a chimichanga.
  • Fold in each side and roll tortilla forward creating a little packet. Place on a baking sheet lined with parchment paper with the seam side down.
  • Repeat with remaining tortillas
Folding sides of tortilla.
Rolling a filled chimichanga.
A filled and folded burrito.
Filled Chimichangas on a baking sheet.
  • Place 1 inch of oil in a heavy skillet and heat over medium heat until temperature reaches 365°F - 370°F.
  • Use tongs to carefully place one filled tortilla in the pan. Hold chimichanga with tongs to prevent tortilla from unrolling. Cook all sides until golden.
    • Toothpicks can also be inserted in uncooked chimichangas to hold tortillas in place.
  • Place cooked chimichanga on a baking tray lined with a rack and place in a 300°F oven.
Frying a chimichanga in a cast iron skillet.
Crispy fried burritos on a baking rack.
  • Continue cooking remaining chimichangas.
  • Leave cooked chimichangas in oven for at least 10 minutes or until they are heated through (internal temperature of 165°F).
  • Serve hot with sour cream, salsa, guacamole and freshly chopped tomatoes and onions.

Recipe tips

  • The amount of oil used will vary depending on the size of your pan. You want a ½ inch to 1 inch of oil in your pan.
  • Monitor the temperature of your oil and keep it between 365-370°F.
  • The chimichangas want to unfold when placed in the hot oil. In order to keep their shape either place two toothpicks in the chimichangas before frying or hold the chimis in place with a pair of tongs while cooking.
  • Cook just 1-2 chimichangas at a time.
  • Keep your fried chimichangas on a baking rack in a 300°F oven. This helps keep the tortilla crispy, but also makes certain the internal temperature of the filling becomes hot (165°F).

Recipe Faqs

Can I make chimichangas ahead of time?

Yes, there are a couple of different ways to make chimichangas ahead of time.

You can just make the filling ahead of time. Then fill your tortillas and fry when ready.
You can also make the complete chimichangas, including frying them up. Allow the chimis to cool and cover and refrigerate.

When ready, preheat oven to 350°F. Place chimis on a baking sheet lined with a baking rack and bake for 15-20 minutes until chimichangas are hot and the internal temperature is 165°F.

Can chimichangas be frozen?

Yes, chimichangas can be frozen. Fry your chimichangas and allow to cool. Wrap individually in foil and then place in a freezer safe container.

Bake frozen chimichangas, with foil, in a preheated 400°F oven for 30-35 minutes.

Chimichangas can also be reheated in the microwave. Remove foil and heat for 2-3 minutes until heated through. Microwaving will not crisp the tortilla and it may be soft.

Serving suggestions

  • Toppings
    • Guacamole
    • Salsa
    • Sour Cream
    • Tomatoes
    • Onions
  • Side dishes
    • Cilantro lime rice
    • Refried beans
    • Southwestern quinoa salad

More delicious Mexican dishes

  • Chile relleno casserole
  • Beef enchilada casserole
  • Black bean flautas
  • Baked chicken taquitos
  • Quinoa enchiladas
  • Green chile chicken enchiladas
  • Green chile chicken and rice
Fried beef burrito with beans.

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Be certain to check out all my main dish recipes.

  • Teriyaki Wings
  • Honey BBQ Wings
  • Baked Trout
  • Venison Tacos
A chimichanga topped with sour cream, tomatoes and onions.

Beef Chimichanga

Kathy
Deep fried flour tortilla filled with a beef and bean filling
5 from 8 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Main Dish
Cuisine American, Mexican
Servings 8 chimichangas
Calories 350 kcal

Equipment

  • Instant Read Thermometer
  • Measuring Cups
  • Measuring Spoons
Prevent your screen from going dark

Ingredients
  

  • 1 pound ground burger (beef, elk, venison)
  • ½ cup onions (finely diced)
  • ½ cup tomato sauce
  • 2 tablespoons taco seasoning
  • 1 15 ounce can pinto beans (about 2 cups)
  • 1 cup Mexican blend shredded cheese (or cheddar)
  • ¼ cup cilantro (chopped)
  • 8 flour tortillas (10-12 inches)
  • vegetable oil for frying

Toppings

  • ½ cup guacamole
  • ½ cup sour cream
  • ½ cup chopped tomatoes
  • ¼ cup chopped onions

Instructions
 

  • Brown burger in a large pan.
    1 pound ground burger
  • When burger is mostly browned, add onions and saute. Continue cooking until onions are soft and meat is cooked through. If you have any grease from the burger, strain off. Remove from heat.
    ½ cup onions
  • Add tomato sauce and taco seasoning.
    2 tablespoons taco seasoning, ½ cup tomato sauce
  • Strain pinto beans, removing any liquid and add to pan. Smash some of the beans while mixing in.
    1 15 ounce can pinto beans
  • Allow mixture to cool, just slightly and then add cheese and freshly chopped cilantro.
    1 cup Mexican blend shredded cheese, ¼ cup cilantro
  • Place about ½ cup of filling on a tortilla. Fold up bottom of tortilla over the filling.
    8 flour tortillas
  • Fold in each side and roll tortilla forward creating a little packet. Place on a baking sheet lined with parchment paper with the seam side down.
  • Repeat with remaining tortillas
  • Place ½- 1 inch of oil in a heavy skillet and heat over medium heat until temperature reaches 365°F - 370°F.
  • Use tongs to carefully place one filled tortilla in the pan. Hold chimichanga with tongs to prevent tortilla from unrolling. Toothpicks can also be inserted in uncooked chimichangas to hold tortillas in place.
    Cook all sides until golden.
  • Place cooked chimichanga on a baking tray lined with a rack and place in a 300°F oven.
  • Continue cooking remaining chimichangas.
  • Leave cooked chimichangas in oven for at least 10 minutes or until they are heated through.
  • Serve hot with sour cream, salsa, guacamole and freshly chopped tomatoes and onions.

Notes

  • The amount of oil used will vary depending on the size of your pan. You want a ½ inch to 1 inch of oil in your pan.
  • Monitor the temperature of your oil and keep it between 365-370°F.
  • The chimichangas want to unfold when placed in the hot oil. In order to keep their shape either place two toothpicks in the chimichangas before frying or hold the chimis in place with a pair of tongs while cooking.
  • Cook just 1-2 chimichangas at a time.
  • Keep your fried chimichangas on a baking rack in a 300°F oven. This helps keep the tortilla crispy, but also makes certain the internal temperature of the filling becomes hot (165°F).

Nutritional Disclaimer:

Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Nutrition

Serving: 1chimichangaCalories: 350kcalCarbohydrates: 19gProtein: 16gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 62mgSodium: 423mgPotassium: 350mgFiber: 3gSugar: 3gVitamin A: 315IUVitamin C: 5mgCalcium: 171mgIron: 3mg
Keyword Beef and Bean Chimichanga, Fried Burrito
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

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Comments

  1. Valentina says

    April 04, 2022 at 4:51 pm

    I'm looking at this near dinnertime and it's not only making me so hungry, but it's making me rethink the menu. Seriously, these look so tasty!! 🙂 ~Valentina

    Reply
    • Kathy says

      April 10, 2022 at 6:57 am

      These chimichangas are really delicious! Enjoy 🙂

      Reply
  2. David @ Spiced says

    March 29, 2022 at 5:38 am

    5 stars
    This is my kinda comfort food, Kathy! Chimichangas are my go-to whenever we go out for Mexican food, but I've never tried making them at home. I need to put this on the list! I mean I love a good burrito...but then deep fry that burrito, too? Yum!! I just need a good cheese sauce all over this one, too. Haha!

    Reply
    • Kathy says

      March 29, 2022 at 5:37 pm

      A good cheese sauce would be delicious! 🙂

      Reply
  3. JoEllyn says

    March 28, 2022 at 6:27 am

    Your format for recipe presentation is the best I've seen. You lay out the ingredi ents and measurements each step of the way so we don't have to keep referring back to a list. Very thoughtful of you. And, oh yes, very good, cost efficient recipes too!

    Reply
    • Kathy says

      March 28, 2022 at 6:29 am

      Thank you!!! I really appreciate your feedback and am glad you like the recipes and format! Thanks for your comment.
      Kathy 🙂

      Reply

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I'm Kathy, a busy working mom who loves to cook from scratch, grow a garden, and raise farm animals. Take a look around and find all my recipes, gardening tips, and country living antics.

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