Beef Chimichangas

Teresa Malkemus


This dish is one of my personal favorites. It takes a little time and effort, but it is worth it.
If you like Mexican food this is a must try!

Blue Ribbon Recipe

We loved the filling in this recipe and plan to try it in tacos and on nachos as well! The chimis came out perfectly crisp. And while we had a tough time keeping them closed with toothpicks while frying, a little bit of butcher's twine did the trick just fine. Who's ready for a fiesta?! The Test Kitchen


★★★★★ 18 votes

15 Min
45 Min
Deep Fry


Add to Grocery List

6 oz
chorizo (mexican sausage, mild or medium)
1 lb
ground beef
1/2 c
finely chopped white onion
1 clove
garlic, minced
1/2 tsp
ground cumin
1 can(s)
(8-oz.) tomato sauce
1/4 c
sliced pitted ripe olives
flour tortillas, (8-in diameter)
1 c
(4-oz) shredded monterey jack cheese
vegetable oil
sour cream
shredded lettuce
your favorite salsa

How to Make Beef Chimichangas

About Beef Chimichangas

Course/Dish: Beef, Tacos & Burritos
Main Ingredient: Beef
Regional Style: Mexican

Show 87 Comments & Reviews

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