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Beef Chimichanga

Crispy fried chimichangas filled with seasoned ground beef, refried beans, and cheese topped with ranchero sauce.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 6 servings

Ingredients

  • Ranchero sauce see recipe or prepared, used for garnish and baking
  • Refried beans see recipe or prepared
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 3 cloves garlic
  • 1 lb ground beef about 85% lean
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano dried, preferably Mexican
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon all-purpose flour
  • 1 15 oz can Ro-tel tomatoes with juice
  • 1 cup beef broth or stock
  • Vegetable oil for frying, amount as needed to reach about 1 inch in saucepan
  • 6 large flour tortillas burrito size
  • 2 cups refried beans warmed for filling
  • 2 cups cheddar shredded
  • 2 cups Ranchero sauce for garnish and to spoon over chimichangas before baking
  • 1/2 cup sour cream or Mexican crema, for garnish
  • 1 cup pico de gallo for garnish (optional)
  • salsa for garnish (optional)

Instructions

  • Prepare the ranchero sauce and refried beans in advance if using homemade, or have prepared versions ready.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft, about 4 minutes. Stir in the minced garlic and cook 30 seconds more.
  • Add the ground beef and cook, breaking it up, until no longer pink, about 8 to 10 minutes. Spoon off and discard all but about 1 tablespoon of rendered fat.
  • Add the chili powder, cumin, oregano, garlic powder, onion powder, smoked paprika, cayenne, Kosher salt, and black pepper. Cook, stirring, until aromatic, about 1 to 2 minutes. Stir in 1 tablespoon flour and cook 1 minute.
  • Stir in the 15 oz can Ro-tel tomatoes (with juice) and 1 cup beef broth. Bring to a simmer and cook until slightly thickened and most liquid has reduced, about 10 minutes. Remove from heat and set aside.
  • Heat about 1 inch of vegetable oil in a large saucepan or deep skillet to 350°F (175°C). Meanwhile preheat the oven to 425°F (220°C).
  • Warm the 2 cups refried beans in a saucepan until heated through. Briefly warm the tortillas so they are soft and pliable.
  • Assemble each chimichanga: on one half of a tortilla spread 1/4 to 1/2 cup refried beans leaving a 1-inch border. Top with roughly the same amount of beef filling and a sprinkle of shredded cheddar.
  • Fold the sides of the tortilla in about 1 inch, then roll tightly from the filled side, tucking the ends in. Secure with 1 or 2 toothpicks if needed.
  • Working in batches, carefully lower 1–2 chimichangas into the 350°F oil using metal tongs. Fry until golden on one side, flip and fry until golden all over, a couple of minutes per side. Remove to paper towels to drain.
  • Place fried chimichangas on a baking sheet. Spoon about 1/2 cup ranchero sauce over each, sprinkle with a little extra cheddar, and bake 3 to 5 minutes until cheese is melted and bubbly.
  • Remove from oven, discard any toothpicks, and serve immediately with sour cream, pico de gallo, and salsa as desired.

Equipment

  • Large Skillet
  • Large Saucepan
  • large saucepan or pot for warming beans
  • metal tongs
  • Baking Sheet
  • Paper Towels
  • toothpicks (optional)

Notes

  • See the blog post video for visual guidance.
  • Fillings and sauces can be made 1–2 days ahead and refrigerated.
  • If Ro-tel is unavailable, use canned diced tomatoes with chiles or plain diced tomatoes.
  • Keep chimichangas covered with foil to stay warm before finishing in the oven.
  • Secure seams with toothpicks if needed while frying.