Beef and Bean Chimichangas – 5 Tips for Crispy Tex-Mex Perfection

Craving a meal that’s crispy, cheesy, and absolutely satisfying? Beef and Bean Chimichangas are everything you want in a Tex-Mex dinner — golden-fried tortillas stuffed with seasoned beef, creamy refried beans, and melty cheese. It’s comfort food with a crunch.

Whether you’ve tried them at your favorite Mexican restaurant or want to recreate them at home, this guide walks you through how to make the perfect beef and bean chimichangas — with all the tips, fillings, and sides to make it a full feast.

Let’s dive into what makes a chimichanga so special — and how to make it irresistible!

What Is a Chimichanga (And Why You’ll Love It)

A chimichanga is basically a deep-fried burrito, usually filled with meat, beans, cheese, and rice. It’s a Tex-Mex favorite that offers the best of both worlds — the satisfying fillings of a burrito and the crispy bite of fried food.

Here’s why chimichangas are a must-try (or must-repeat!):

• Crunchy golden exterior from frying
• Warm, melty interior full of flavor
• Customizable fillings
• Perfect for meal prep and freezing
• Great crowd-pleaser for dinner parties or game nights

Craving more comfort food? Check out our Mac and Cheese comfort classic — creamy, nostalgic, and made for cheesy cravings.

What’s the Difference Between a Burrito and a Chimichanga?

This is a common question, and it’s worth clearing up. The key difference is the cooking method.

So, when you take your favorite beef and bean burrito and toss it in the fryer (or bake it till golden), you’ve got a chimichanga.

Ingredients You’ll Need for Beef and Bean Chimichangas

Let’s talk ingredients. The beauty of beef and bean chimichangas is their flexibility. But here’s a classic combo:

For the Filling:

• 1 lb ground beef
• 1 cup refried beans (or whole pinto/black beans)
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 packet taco seasoning (or homemade)
• 1/4 cup water
• 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• Optional: 1/2 cup cooked rice or corn

For the Chimichangas:

• 6–8 large flour tortillas
• Toothpicks (to secure wraps)
• Oil for frying (canola or vegetable) or cooking spray for baking

For Serving:

• Sour cream
• Salsa or pico de gallo
• Guacamole
• Shredded lettuce
• Chopped tomatoes
• Jalapeños
• Hot sauce

How to Make Beef and Bean Chimichangas – Step by Step

1. Cook the Beef Filling

In a skillet over medium heat, cook the ground beef until browned. Drain excess fat. Add onions and garlic; sauté until soft. Stir in taco seasoning and water. Simmer until thickened. Add beans and stir until combined and heated through.

2. Assemble the Chimichangas

Lay out tortillas. Add a few spoonfuls of beef and bean filling in the center. Sprinkle with shredded cheese. Fold in the sides, then roll tightly like a burrito. Secure with toothpicks.

3. Fry or Bake

To fry: Heat oil in a deep skillet. Carefully place chimichangas seam-side down. Fry 2–3 minutes per side until golden.
To bake: Preheat oven to 400°F. Place chimichangas seam-side down on a greased baking sheet. Spray tops with oil. Bake for 20–25 minutes until crisp and golden.

4. Serve and Top

Remove toothpicks. Serve hot, topped with sour cream, salsa, and your favorite extras.

Chimichanga Variations and Add-In Ideas

Want to get creative with your beef and bean chimichangas? Here are ways to switch it up:

• Spicy: Add chipotle peppers in adobo or hot sauce to the beef
• Cheesy: Mix in cream cheese or queso for a creamier filling
• Veggie-packed: Add sautéed peppers, corn, or spinach
• Tex-Mex fusion: Use BBQ beef or pulled pork instead of taco meat
• Breakfast chimis: Use scrambled eggs, bacon, and potatoes

The crispy shell works with just about anything you can roll into a tortilla.

Want a similar weeknight-friendly option? Try our Sheet Pan Meatloaves — it’s a one-pan wonder!

Can You Bake Instead of Fry Chimichangas?

Yes! Baked chimichangas are a lighter option and still give you that crispy texture — especially if you:

• Use cooking spray or brush tops with oil
• Bake at high heat (400°F or higher)
• Flip once for even browning

While the crunch might not be exactly like frying, it’s still delicious — and you skip the splatter.

Storage, Freezing & Reheating Tips

Chimichangas are freezer-friendly, making them perfect for meal prep.

To Freeze:

• Assemble and cool completely
• Wrap individually in foil or plastic
• Store in freezer-safe bag up to 2 months

To Reheat:

• Oven: Bake at 375°F for 25–30 mins from frozen
• Air fryer: Reheat at 350°F for 10–12 mins
• Microwave: OK in a pinch, but loses crunch

El Monterey Chimichangas vs Homemade

El Monterey frozen chimichangas are a store-bought favorite — but how do they compare to homemade?

Homemade wins for taste and flexibility — but frozen chimis are unbeatable when you’re short on time.

❓ FAQs About Beef and Bean Chimichangas

What’s the difference between a beef and bean burrito and a chimichanga?

A burrito is usually soft and steamed, while a chimichanga is fried (or baked) for a crispy texture.

What goes inside a beef chimichanga?

Classic fillings include seasoned ground beef, refried beans, shredded cheese, and optional rice or veggies.

What makes a chimichanga a chimichanga?

Frying! A chimichanga is essentially a deep-fried burrito.

What are the ingredients in El Monterey beef and bean chimichangas?

Typical ingredients: ground beef, pinto beans, cheddar cheese, flour tortilla, and preservatives like citric acid.

✅ Conclusion

Beef and Bean Chimichangas are one of those meals that feel indulgent but are surprisingly easy to make. Crispy on the outside, cheesy and flavorful on the inside, and endlessly adaptable.

Whether you fry them to golden perfection or go the baked route for a lighter twist, this Tex-Mex favorite deserves a spot in your regular dinner rotation.

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