Tex Mex Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Beef Chimichanga
Deep-fried burritos stuffed with seasoned shredded beef and cheese, crispy outside and molten inside.
Contains common allergens
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Good to know
- Crispy
Matched from this dish's own ingredients and timing. Browse more: crispy recipes
Instructions
6 steps- 1
Toss the shredded beef with the broth, chili powder, cumin, and garlic powder and simmer until the liquid reduces slightly.
- 2
Warm the tortillas so they are pliable, then spread a layer of refried beans down the center of each.
- 3
Top with the seasoned beef and cheese, then fold in the sides and roll tightly into a burrito, securing with a toothpick if needed.
- 4
Heat 2 inches of oil in a deep skillet to 350 F.
- 5
Fry each chimichanga seam-side down for 2-3 minutes per side until deep golden brown and crisp.
- 6
Drain on paper towels, remove toothpicks, and serve topped with sour cream and guacamole.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
61/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving520
Calories
44 g
Protein
11 g
Carbs
32 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Chimichangas sit in the Arizona-Sonora borderland family of cooking, where flour tortillas, stewed meats, beans, cheese, and frying all make practical sense together. The exact origin is debated by restaurants and families, but the dish is best understood as a burrito given a crisp shell and served with cool toppings to balance the hot filling.
Listahan note
This version uses cooked shredded beef so the work is mostly about seasoning the filling, rolling tightly, and frying at the right heat. The refried beans help hold the beef and cheese in place so each chimichanga cuts cleanly instead of spilling out.
Technique cues
- Warm the flour tortillas before filling; cold tortillas crack at the fold and let oil reach the filling.
- Reduce the beef cooking liquid until the meat is juicy but not wet. A loose filling steams the tortilla from the inside and softens the crust.
- Fry seam-side down first so the fold sets before you turn it. That one move makes the chimichanga much easier to handle.
Kitchen flow
- Parallel prep
- Warm tortillas and set up paper towels while the beef mixture reduces; once frying starts, the timing moves quickly.
- Make-ahead
- Season the beef and grate the cheese ahead, then roll the chimichangas just before frying so the tortillas do not get soggy.
- Leftover move
- Chop a leftover chimichanga and crisp it in a skillet with rice, beans, and a spoonful of salsa.
- Cleanup rhythm
- Clear the filling bowls before heating the oil, then let the oil cool fully in the pan before straining or discarding it.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Cooked shredded beef (chuck roast)
Main filling
Purpose: Chuck roast has enough body and richness to stay satisfying after a quick simmer and fry.
Handling: Pull the beef into bite-size shreds so it packs evenly into the tortilla.
Adaptation: Shredded brisket or pot roast works well; very lean beef will eat drier unless you add extra broth.
Beef cooking liquid or broth
Moisture and seasoning carrier
Purpose: It helps the dried spices cling to the beef and keeps the filling from tasting flat.
Handling: Simmer it with the beef until only a lightly saucy coating remains.
Adaptation: Chicken broth gives a lighter result, while water needs a little extra seasoning to avoid tasting thin.
Large flour tortillas
Wrapper and crisp shell
Purpose: Flour tortillas fold around a full filling and fry into the blistered, flaky exterior chimichangas are known for.
Handling: Warm them until flexible, then cover with a towel while you fill each one.
Adaptation: Use the largest pliable tortillas you can find; smaller tortillas need less filling and tighter rolling.
Refried beans
Binder and creamy layer
Purpose: Beans anchor the beef and cheese so the filling stays centered while frying.
Handling: Spread a thin strip down the center instead of covering the whole tortilla.
Adaptation: Black refried beans give a deeper bean flavor; whole beans are looser and make rolling harder.
Shredded cheddar-Jack cheese blend
Melting layer
Purpose: The blend melts into the beef and gives the center a creamy pull without needing a sauce inside.
Handling: Keep the cheese tucked toward the middle so it does not leak into the oil.
Adaptation: Monterey Jack melts softer, while sharp cheddar brings more tang but can separate if overfilled.
Vegetable oil for frying
Crisping medium
Purpose: A neutral frying oil lets the tortilla brown without adding a competing flavor.
Handling: Use enough depth for the chimichangas to sit partly submerged and keep the oil near 350 F.
Adaptation: Canola oil works similarly; avoid strongly flavored oils that would dominate the tortilla.
Technique notes
- Do not overfill. A chimichanga that looks modest before frying usually has the best ratio of crisp tortilla to hot filling.
- Use toothpicks only if the roll will not stay closed, and remove them before serving so nobody has to hunt for them at the table.
- Let each fried chimichanga rest for a minute before topping. Sour cream and guacamole slide off less when the crust is not screaming hot.
Ingredient swaps
- Wheat-free direction
- Use large tortillas made for burrito-style rolling and warm them well, since many non-wheat tortillas crack more easily at the fold.
- Dairy-free direction
- Skip the cheddar-Jack and add a little more refried beans to help bind the beef; the center will be less molten but still hearty.
- Lighter skillet path
- Brush rolled chimichangas with oil and toast them seam-side down in a hot skillet, turning until crisp on all sides.
- Weeknight shortcut
- Use leftover pot roast or plain shredded beef, then rely on the broth, chili powder, cumin, and garlic powder to pull it toward Tex-Mex flavor.
Serve alongside
- Mexican red rice
- Pico de gallo
- Charred corn salad
- Shredded lettuce with lime crema
- Lime agua fresca
- Iced hibiscus tea
- Mexican lager
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate leftover chimichangas in a sealed container after they have cooled.
- Reheat on a rack in a hot oven or air fryer so the tortilla crisps again instead of turning soft.
- Freeze without sour cream or guacamole, thaw overnight, then reheat uncovered until the shell firms up.
Equipment
- Deep skillet or Dutch oven
- Instant-read or frying thermometer
- Tongs
- Paper towel-lined sheet pan
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