Sharing is caring!

There is nothing better than homemade Beef Chimichangas! Bursting with flavor, super filling, and a fun meal, it’s a family favorite that gets made over and over again!

 

 

We’ve been making this beef chimichanga recipe for years! And it’s a hit every time!

Meat and cheese come together in a perfectly cooked crispy wrapper. And then you serve it with the best sour cream sauce on the planet. These are amazing. One bite, and you’ll be hooked.

You’ll love that this recipe is simple. No need to look for strange and unknown ingredients, they’re all very basic!

I also use egg roll wrappers! It’s the secret ingredient! With egg roll wrappers, you don’t have to worry about your tortillas exploding or unrolling. So much easier!

And these are really customizable too! You can whip up chicken or beef! No problem!

And don’t forget that flavor! Chimichangas may be easy to make, but they’re absolutely bursting with flavor!

This is one of those great recipes you’re definitely going to make again!

 

 

What is a Chimichanga?

A chimichanga is a Mexican-American food that is loaded with meats, cheeses, spices, beans, or any number of fillings.

The filling is often wrapped in a large tortilla and then deep fried in oil until crispy and golden.

So what’s better, a chimichanga or burrito?

Actually, they’re really similar! Both can be made with the same ingredients and have the same tortilla.

But the biggest difference is the frying. Chimichangas have crispy shells, while burritos tend to have soft tortillas. Basically, it is a deep fried burrito!

For this recipe we like to ditch the tortillas and use egg roll wrappers that self seal!

 

 

What Ingredients are in Chimichangas?

Okay, gather your simple ingredients! It’s time to make some delicious beef chimichangas!

For the Chimichanga Fillings:

• Meat: Ground beef is your best friend.
• Seasonings: Grab chili powder, salt, cumin, black pepper, garlic powder, onion powder, and cayenne pepper.
• Green Chilis: These are perfect in any Mexican dish!
• Onion: The onion adds a lot of flavor to the meat.
• Garlic: Don’t forget to mince the garlic small so you don’t get any big bites.

The sour cream sauce that goes on top of the chimichanga or on the side:

• Butter: Use actual butter, not butter substitutes for best flavor.
• Flour: The all purpose flour will help to thicken the sauce.
• Water: And you’ll need water to help thin out the sauce too!
• Bouillon: A bouillon cube will give your sauce a really nice flavor.
• Sour Cream: And don’t forget the sour cream!
• Salt and Pepper: Go ahead and add these to taste.

You’ll also need:

• Oil: For deep frying. My oils of choice are vegetable oil, sunflower oil, or peanut oil.
• Egg Roll Wrappers: Seriously, these are so much easier than flour tortillas!
• Sharp Cheddar Cheese: You could also use another cheese if you’re not a fan of cheddar cheese.

Pro Tips:

• If you’re in a hurry, go ahead and use leftover meats like rotisserie chicken instead of cooking up fresh meat.
• If you don’t have all the spies, you can use a taco seasoning packet instead.
• Instead of water and a bouillon cube, use chicken broth

 

 

How to Make Chimichangas?

The best beef chimichangas are moments away from being enjoyed in your kitchen!

1. Cook the Meat: Cook your meat with seasonings and onion. Once fully cooked, add your garlic and green chilies for a few more minutes.
2. Make the Sauce: Cook in a small saucepan. The mixture will thicken up before thinning out again.
3. Roll: Add a small amount of meat filling and cheese to each wrapper. Then seal ALL the edges with a wet finger to prevent them from exploding.
4. Fry: Slowly add the homemade chimichangas into the hot oil with tongs. Be careful not to crowd the pan. Fry until golden brown perfection on each side.

Pro Tips:

• Check the oil temperature before adding them to make sure it’s hot. That way they don’t absorb too much oil.
• If the oil is too hot, they’ll burn. If too low, they’ll not cook fast enough. Use a thermometer to check for 375*F
• You can also bake them in the oven for 10 minutes at 350. (Don’t forget the aluminum foil for easy clean up!)
• Drain beef chimichangas on paper towels which will absorb the extra oil.
• I haven’t personally tried them in the air fryer but I think they’d probably work in there as well.

 

 

What Does a Chimichanga Mean?

Chimichanga means a tortilla filled with savory meat and deep fried.

In Spanish, the word means a “thingamagig.” So it doesn’t really have a direct translation there.

The reason being is it wasn’t really invented in Mexico. While it’s a spin on a Mexican food, it was invented in the United States.

Though it’s generally accepted as a Mexican inspired recipe that everyone has been enjoying for a long time.

We know and love that a chimichanga means a deliciously fried burrito.

 

 

Who Invented the Chimichanga?

Ah, when and where was this delicious food invented?!

Well, there is quite a bit of debate about that.

Some sources will say Monica Flin invented the chimichanga in the 1920s, 1940s, or even 1950s at El Charro Cafe in Tuscon, Arizona.

Other sources say Woody Johnson invented the them in the 1940s at Macayo’s Mexican Chicken in Phoenix, Arizona.

So there does seem to be some agreement about southern Arizona. But from there? Who really knows!

All we know was that they were invented in a Mexican restaurant and have quickly become ones of America’s favorite recipes.

Woody Johnson claimed that he put burritos in the deep fryer as an experiment.

Whoever invented it, it’s probably true that it was a burrito experiment and it ended in a great win for us all.

 

 

How to Fold a Chimichanga?

First of all, don’t over fill your beef chimichanga. It’s hard not to, trust me!

When overfilling the egg roll wrapper, everything will come bursting out.

So put a little in, leaving space on all sides for wrapping.

You’ll wrap them just like a burrito. So fold up the bottom, tuck in the sides and roll away. Seal the top with a little water.

Egg roll wrappers are great because they can be sealed shut and therefore you’re less likely to have spilling.

Also, egg roll wrappers crisp beautifully, leaving you with the perfect chimichanga.

 

 

How to Store Chimichangas

Store any leftover beef chimichangas in the fridge. Keep them in a covered, air tight container.

They’ll stay good for up to five days.

To reheat, cook them in the oven until heated through.

 

 

Can You Freeze Beef Chimichangas?

Yes! We love to make a double batch of chimichangas just to freeze one.

Simply wait for them to cool, freeze them in a single layer on a baking sheet, and then move them to a freezer safe bag.

Don’t forget to put your instructions on the bag!

 

 

Can You Make Chimichangas Ahead of Time?

Definitely! Follow all the instructions, up to filling and then sealing your wrappers.

Then lay them carefully into a sealed container in your fridge.

You can fry them up to 24 hours later!

That gives you plenty of time to make all your favorite side dishes like Mexican Rice, Refried Beans, and Guacamole!

 

 

More Ground Beef Recipes for Kids…

• Cheesy Tater Tot Casserole
• Prego Spaghetti Sauce Recipe
• Cottage Cheese Lasagna Recipe
• Stuffing Burgers
• Southwest Ground Beef Casserole
• Korean Beef
• Quick Hamburger Potato Soup
• Zucchini Chili
• Meatloaf without Eggs
• Swedish Meatballs and Egg Noodles
• Cowboy Soup
• Baked Burritos
• Mexican Stuffed Shells
• Mini Meatloaf

A Beef chimichanga is a simple and easy recipe that will fill up your whole family! Delicious, tasty, and perfect for cinco de Mayo, enjoy a one tonight!

 

Originally Posted: May 1, 2014

Photos & Text Updated: May 22, 2023

Sharing is caring!