How to make Beef Chimichangas

Published on November 28th 2021 by Rachael Ottier Hart.
Last updated on March 4th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Front shot of Beef Chimichangas in a plate with lettuce

The Chimichanga is a Mexican-American dish combining all the ingredients you love about a burrito that’s baked or deep-fried. This recipe will show you how easy it is to make Beef Chimichangas in your home kitchen. We combine the traditional flavors of Mexico with fresh vegetables and herbs and wrap them up with carne asada in a flour tortilla. We will then give you the healthier option of baking them in a hot oven with a creamy, cheesy topping to create a delicious masterpiece. This is a beautiful interactive meal for the entire family or a game night with friends. We hope you enjoy our recipe for Beef Chimichangas and make it a particular part of spending quality time with your friends and family.

If you are a beef lover, you'll love this recipe for Instant Pot Beef and Broccoli for your next culinary adventures.

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Time & Serves

Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Serves
4 persons

Ingredients

Carne Asada
  • 1 pound Flank Steak

  • 3 tablespoons Green Seasoning

  • Salt & Black Pepper to taste

  • 1 tablespoon Olive Oil

Chimichangas
  • 2 teaspoons Chili Powder

  • ½ teaspoon Cumin

  • ½ teaspoon Paprika

  • ½ teaspoon Oregano - dried

  • 1 small Red Onion - diced

     

  • 14 oz can Tomato - diced

  • 1 Bell pepper - diced

  • 12 oz Pepper Jack Cheese - shredded

  • 2 oz Cream Cheese - Softened

  • 15 oz can Refried beans

  • 4 Large Flour Tortillas

  • 1 tablespoon Olive Oil

Instructions

Carne Asada

Season the flank steak with green seasoning, salt, and black pepper, then let marinate in a container for at least one hour or overnight for a richer flavor.

Using a skillet add the oil and bring to medium heat.

Once the oil is hot, cook the steak for 3 minutes on each side, then remove from the pan, place onto a cutting board, and allow it to rest for at least 10 minutes.

When the steak has rested, slice into thin shreds.

Chimichangas

Separate the pepper Jack cheese into two potions 8 oz and 4 oz.

Preheat the oven to 400 °F/ 204 °C and place a rack in the middle of the oven.

Using a large bowl add the carne asada, chili, cumin, paprika, oregano, onion, tomato, bell pepper, cream cheese and 8 oz portion of pepper jack cheese then mix to thoroughly combine and set aside.

Lay the tortillas out on a clean counter or table-top and add 2 tablespoons of refried beans to the center of each and spread it out using the back of a spoon leaving a 2-inch space from the edge of the tortilla.

Spread 4 equal portions of the Carne Asada mixture on top of the refried beans on each tortilla.

Carefully wrap into a burrito by folding in two opposite sides in toward the center and then from one of the unfolded sides roll to the other unfolded side and place them seam side down onto a baking tray or dish.

Once all the burritos have been wrapped, brush the tops with olive oil over the tops of each burrito.

Place the tray of burritos into the oven and bake for 10 minutes then sprinkle the 4 oz portion of cheese on top and bake for another 10 minutes or until the cheese is melted and golden brown.

Remove from the oven, serve warm and enjoy.

Rachael Ottier Hart
Author:

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart

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Keywords
beef chimichangas, recipe, how to make, baked, deep fried, easy

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Rachael Ottier Hart
Author:

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart