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!
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
- 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.
- 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.
- Place about ½ cup of filling on a tortilla. Fold up bottom of tortilla over the filling.
- 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 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.
- 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
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.
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
- Side dishes
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
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.
Beef Chimichanga
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).
Valentina says
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
Kathy says
These chimichangas are really delicious! Enjoy 🙂
David @ Spiced says
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!
Kathy says
A good cheese sauce would be delicious! 🙂
JoEllyn says
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!
Kathy says
Thank you!!! I really appreciate your feedback and am glad you like the recipes and format! Thanks for your comment.
Kathy 🙂