Beef and Cheese Chimichanga

Imagine coming home after a long day, craving something comforting, yet not wanting to spend hours in the kitchen. Enter Beef and Cheese Chimichangas: a weeknight game-changer that’s not only mouthwateringly delicious but surprisingly simple to whip up.

Perfect for feeding a hungry crowd or just satisfying your craving for something hearty, these chimichangas pack a flavorful punch that belies their easy preparation. And the best part? They’re a hit with everyone, making you the dinner hero without anyone guessing they’re sneakily nutritious!

These Beef and Cheese Chimichangas are more than just a meal; they’re a ticket to a satisfying dining experience that brings smiles and comfort to your table. So roll up your sleeves and get ready to enjoy a dish that promises to be a regular request in your dinner lineup!


  • 1 ½ lbs. Ground Beef
  • 1 Can Refried Beans
  • ½ Medium Onion, chopped
  • 2 tsp. Minced Garlic
  • 2 tsp. Chili Powder
  • 1 tsp. Cumin
  • ½ tsp. Oregano
  • 10 10-inch Flour Tortillas
  • 24 oz. Tomato Sauce
  • 4 oz. Diced Green Chilis (canned)
  • 4 oz. Chopped Jalapenos (canned)
  • 1 ½ cups Shredded Taco Blend Cheese
  • Salt and Pepper, to taste
  • Oil for Frying


  1. Kick things off by browning the ground beef in a skillet over medium-high heat. Once fully cooked, drain any excess liquid to keep things crisp.
  2. Stir in the refried beans, chopped onion, minced garlic, ½ cup of tomato sauce, chili powder, oregano, cumin, and a pinch of salt and pepper. Let the mixture simmer over medium heat for about 5 minutes, ensuring all the flavors meld together beautifully.
  3. Warm the flour tortillas in the microwave until they’re pliable, making them easier to wrap around that savory filling.
  4. Heat about an inch of oil in a deep skillet over medium-high heat. While that’s getting hot, divide your beef and bean mixture evenly among the tortillas. Roll them up tightly, securing each one with a toothpick to keep all that goodness inside.
  5. Fry the chimichangas in the hot oil until they’re golden brown and irresistibly crispy. This won’t take long, so stay vigilant to avoid any overcooked mishaps.
  6. Transfer the crispy delights to a paper towel-lined tray to drain any excess oil, ensuring they stay crunchy.
  7. In a saucepan, warm the remaining tomato sauce, green chilis, and jalapeno peppers over medium heat. Adjust the seasoning with salt and pepper to your liking.
  8. To serve, smother the chimichangas in the warm sauce, sprinkle a generous amount of shredded cheese on top, and watch it melt into ooey-gooey perfection.

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