Real Recipes From Real Home Cooks ®

beef chimichangas

★★★★★ 18
a recipe by
Teresa Malkemus
Bloomington, IN

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

These easy-to-make homemade beef chimichangas turn out perfectly crisp! The chorizo and ground beef filling is filled with flavor. It can be used in tacos and on nachos as well. We loved the melty cheese inside. Who's ready for a fiesta?

— The Test Kitchen @kitchencrew
★★★★★ 18
serves 6
prep time 15 Min
cook time 45 Min
method Deep Fry

Ingredients For beef chimichangas

  • 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
    tomato sauce (8 oz.)
  • 1/4 c
    sliced pitted ripe olives
  • 12
    flour tortillas (8-in diameter)
  • 1 c
    shredded Monterey jack cheese (4 oz)
  • vegetable oil
  • sour cream
  • shredded lettuce
  • your favorite salsa

How To Make beef chimichangas

  • Browning chorizo.
    Remove and throw away chorizo casings. Heat a large skillet over high heat until hot. Reduce heat to medium and crumble chorizo into skillet. Brown for 6 to 8 minutes, stirring to separate meat.
  • Beef, onion, seasonings, and green onions added to the chorizo.
    Crumble beef into skillet with chorizo. Brown over medium-high heat for 6 to 8 minutes, stirring to separate meat. Add onion, garlic, and cumin; cook and stir for 4 minutes or until the onion is softened. Spoon off and discard fat from the skillet. Stir in black olives.
  • Tomato sauce stirred into the beef mixture.
    Stir in tomato sauce and bring to a boil over high heat. Reduce heat to low and cover; simmer for 15 minutes. After 15 minutes, uncover the skillet; increase heat to medium. Cook and stir for 5 minutes or until most of the liquid has evaporated and the meat is mostly coated with sauce.
  • Chorizo beef mixture on a warmed tortilla with cheese.
    Open bag of tortillas, but do not take them out or wrap them in plastic wrap. Heat on high in the microwave for 30 seconds, turn them over and heat 30 seconds more. Place 1/4 cup meat mixture in the center of 1 tortilla. Spread to within 1 1/2 inches of the bottom and side edges. Sprinkle with a slightly rounded tablespoon of cheese.
  • 5
    To form, fold bottom edge of tortilla up over filling; fold in side edges, then roll up to completely enclose filling. Secure top with wooden toothpicks.
  • Oil in a fryer heating.
    Preheat oven to 250 degrees. Preheat deep fryer to 375 degrees or heat 1 inch oil in deep, heavy skillet over medium-high heat to 375 degrees; adjust heat to maintain temperature. Line baking sheet with paper towels.
  • Frying the chimichangas.
    Fry 2 to 3 chimichangas at a time in oil for 2 to 3 minutes until golden on all sides, turning occasionally. Remove with tongs; drain on paper towels. Keep warm in the oven on a prepared baking sheet.
  • 8
    Prepare a bed of shredded lettuce on serving plate. Place 2 chimichangas in lettuce. Spoon desired amount of your favorite salsa over top and add a dollop of sour cream. Enjoy!