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Golden crispy beef and bean chimichangas served with salsa, guacamole, sour cream, and lettuce.

Beef and Bean Chimichangas Recipe

jenna Morel
These beef and bean chimichangas are crispy, flavorful, and stuffed with seasoned ground beef, refried beans, cheese, and Mexican spices. Perfect for easy weeknight dinners or freezer-friendly meal prep.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner / Mexican
Cuisine Mexican, Tex-Mex
Servings 6 chimichangas
Calories 520 kcal

Ingredients
  

Beef Filling

  • 1 lb ground beef
  • 1 small onion diced
  • 3 garlic cloves minced
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon oregano
  • 1 teaspoon salt adjust to taste
  • 1/2 teaspoon black pepper
  • 1/4 cup tomato sauce or salsa

Beans & Cheese

  • 1 can 16 oz refried beans
  • 1 1/2 cups shredded cheddar or Mexican cheese blend

Tortillas

  • 6 large flour tortillas 10-inch

For Brushing or Frying

  • 2 tablespoons melted butter for baking
  • OR
  • Oil for frying
  • OR
  • Cooking spray for air fryer

Optional Toppings

  • Sour cream
  • Salsa
  • Guacamole
  • Shredded lettuce
  • Pico de gallo

Instructions
 

Cook the Beef Filling

  • Heat olive oil in a skillet. Add diced onion and cook until soft.
  • Add garlic and ground beef, cooking until browned.
  • Stir in chili powder, cumin, paprika, oregano, salt, pepper, and tomato sauce.
  • Simmer 2–3 minutes.

Add Beans & Cheese

  • Mix refried beans into the beef mixture until warm.
  • Stir in ½ cup of the cheese. Remove from heat.

Fill the Tortillas

  • Place tortillas on a flat surface.
  • Add beef-bean filling to the center of each.
  • Top with extra cheese.

Fold into Chimichangas

  • Fold sides inward, then roll tightly like a burrito, tucking edges in.

Cook (Choose Your Method)

    Baked:

    • Brush with melted butter and bake at 400°F (200°C) for 15–20 minutes until golden.

    Air Fryer:

    • Spray with oil and air fry at 400°F (200°C) for 8–10 minutes.

    Pan-Fried:

    • Heat oil in a skillet and fry chimichangas on all sides until crispy and golden.

    Serve

    • Serve hot with salsa, guacamole, sour cream, or lettuce.

    Notes

    • Add jalapeños for extra heat.
    • Swap beef for ground turkey or chicken.
    • Add rice to stretch the filling.
    • For ultra-crispy chimichangas, fry then finish in the oven.
    • Make ahead and freeze before baking or frying.
    Keyword beef chimichangas, beef and bean chimichangas, tex-mex dinner