Baked Beef Chimichangas

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These Beef Chimichangas are a family favorite, easy Mexican recipe that will have them going back for more.

If you love Mexican Food, you will adore this recipe. It tastes like your favorite Mexican restaurant but you make it at home.

Two beef chimichangas with guacamole and tomatoes on a plate.

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About Baked Beef Chimichangas

Chimichangas are a well loved, deep-fried Tex-Mex dish. Similar to burritos, chimichangas have cheese, meat, beans and rice wrapped up inside a tortilla.

Why This Chimichanga Recipe is a Keeper

We love this recipe because it’s quick and easy and it’s always a family favorite.

  • 35 Minute Meal: From start to finish, these chimichangas take 35 minutes to make.
  • Easy Ingredients: To make this easy Mexican inspired recipe, you’ll only need a few easy ingredients.
  • Family Friendly: This will quickly become a favorite in your house too!
  • Adaptable: This recipe is super easy to adapt to your family’s dietary needs.

If you’re looking for more easy Mexican inspired recipes, try these Steak Street Tacos, Easy Chunky Guacamole and Shredded Chicken Enchiladas

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Variations and Substitutions For the Shredded Beef and Cheese Mexican Dish

  • Greek Yogurt: A great substitution for sour cream is plain Greek yogurt.
  • Different Meat: Maybe you’re not a fan of ground beef – go ahead and use steak, pork or chicken in this chimichangas recipe.
  • Sides: Serve chimichangas with shredded lettuce, refried beans, diced veggies, avocado, shredded cheese and whatever other taco fixings you like!

How to Make this Beef Chimichanga Recipe

Follow these 2 easy steps to make your own delicious beef chimichangas.

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These are the basic steps for making Baked Beef Chimichangas. Refer to the full, printable recipe card below for detailed instructions and nutrition calculator.

Four pictures featuring Beef Chimichangas, including meat, tortillas, soup and a drink.

STEP 1: Prep & Roll

Preheat oven to 400 degrees. Combine the beef mixture and salsa thoroughly. Measure out a 1/2 cup of meat then wrap up the tortillas burrito style. Repeat with remaining tortillas.

STEP 2: Bake Seam Side Down

Spray a baking sheet or skillet lightly with cooking spray or canola oil. Bake for 10-15 minutes until the tortillas are golden brown and crispy on the outside. Serve with rice, beans, sour cream, hot sauce and queso fresco.

A bottle of sour cream, a bowl of cheese, and a bottle of hot sauce.

Recipe FAQs to Make Beef and Cheese Chimichangas

Chimichangas are really just deep fried burritos. They’re served with pico de gallo, guacamole and other cold ingredients on the side.

If stored in an airtight container in the fridge, these baked chimichangas will be good for about 3 days.

The best ways to reheat these chimichangas are in either the oven or air fryer. Bake or air fry at 350 degrees F until they’re warm all the way through.

If you don’t like tomatillo sauce, or maybe you don’t have it on hand, go ahead and just use tomato sauce.

Sure! Get a large skillet and add about an inch of oil over medium heat. Fry the chimichangas for a few minutes on each side, then remove from heat. Allow the excess oil to drain on paper towels.

A plate of beef chimichangas served with a side of guacamole, showcased beautifully on a vibrant red plate.

Expert Recipe Tips and Topping for these Beef Chimichangas Recipe

  • Air Fryer: Make this delicious beef chimichangas recipe in the air fryer!
  • Tortillas: Go ahead and use corn tortillas instead of flour tortillas.
  • Leftovers: Use leftover roast or rotisserie chicken in these yummy fried burritos.
  • Cheese: To make beef and cheese chimichangas, you can add some shredded cheddar cheese before you wrap the flour tortilla up. Make with a bean mixture and add garlic for flavor.
  • Garnish: Garnish with some queso on the tops or a dollop of sour cream on the tops of your chimichangas.
  • Spicier: To make these chimichangas spicier, use some chili powder and jalapenos.
  • Toothpick: If your chimichangas are trying to unroll, insert a long toothpick in to help hold it in place.

What to Serve with Baked Chimichangas

Two beef chimichangas with guacamole and tomatoes on a plate.
5 from 22 votes

Baked Beef Chimichangas

Yield: 8 servings
Prep: 20 minutes
Cook: 15 minutes
Total: 35 minutes
These Beef Chimichangas are a family favorite, easy Mexican recipe that will have them going back for more.
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Ingredients

  • 4 cups Beef, Cooked
  • 1 ½ cups Tomatillo salsa, 1 jar
  • 8 Flour tortillas
  • Sour cream, optional for serving
  • Hot sauce, optional for serving
  • Queso fresco, optional for serving

Instructions

  • Combine the beef and salsa thoroughly. Measure out a 1/2 cup of meat per tortillas. Wrap up the tortillas burrito style, folding in the sides first, tuck in the bottom, and roll it up.
  • Spray lightly with cooking spray or brush with canola oil.
  • Bake at 400 degrees F for 10-15 minutes until browned and crispy on the outside.
  • Serve with rice, beans, and sour cream, hot sauce, and queso fresco.

Expert Tips

  • Air Fryer: Make this delicious beef chimichangas recipe in the air fryer!
  • Tortillas: Go ahead and use corn tortillas instead of flour tortillas.
  • Leftovers: Use leftover roast or rotisserie chicken in these yummy fried burritos.
  • Cheese: To make beef and cheese chimichangas, you can add some shredded cheddar cheese before you wrap the flour tortilla up.
  • Garnish: Garnish with some queso on the tops or a dollop of sour cream on the tops of your chimichangas.
  • Spicier: To make these chimichangas spicier, use some chili powder and jalapenos.
  • Toothpick: If your chimichangas are trying to unroll, insert a long toothpick in to help hold it in place.

Estimated Nutritional Information

Calories: 397kcal | Carbohydrates: 17g | Protein: 22g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 601mg | Potassium: 427mg | Fiber: 1g | Sugar: 4g | Vitamin A: 265IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 3mg
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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Course: Main Dish
Cuisine: Mexican

This recipe is my personal adaption of an ethnic-inspired recipe. It is not intended to be an authentic recipe.  I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients, and processes may have been adapted to make the recipe accessible to the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.

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