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One half of a chimichanga stacked onto of another with meat, cheese, sour cream, beans, and hot sauce.

Chimichangas (Pan Fried, Baked, or Air Fried)

5 from 2 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: American, Mexican
Calories: 781
Ingredients Method Video Notes

Ingredients
  

  • 4 burrito-sized flour tortillas
  • 1 lb ground beef 90% fat free
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon oregano
  • ½ teaspoon paprika
  • ½ teaspoon red pepper flakes
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 16 oz refried beans, canned
  • 16 oz sharp cheddar cheese shredded, divided
  • vegetable or canola oil for pan frying
  • sour cream to top, optional
  • black bean corn salsa to top, optional, see note
  • hot sauce to top, optional
  • avocado or guacamole to top, optional

Method
 

  1. Preheat oven to 375 degrees.
  2. Cook ground beef in a large skillet over medium heat until cooked through (no longer pink). Carefully drain grease.
  3. Stir in spices and 1 cup water. Turn down heat and simmer 5 minutes. Remove from heat.
  4. Meanwhile, heat refried beans in small bowl in microwave.
  5. Heat tortillas for about 15 seconds in microwave.
  6. Add a layer of beans to tortilla about ⅓ of the way down.
  7. Top with ground beef.
  8. Top with shredded cheese.
  9. Don't add too much that it's hard to wrap. This amount of meat, beans, and half the cheese should fill four burritos.
  10. Fold in sides and roll away from you while tucking in.
  11. Heat oil in a large skillet over medium high heat.
  12. Add chimichangas, seam side down, to "seal" in oil. Fry a couple minutes per side or until golden brown.
  13. Transfer to a paper towel lined plate to drain excess grease.
  14. Spray baking dish with nonstick spray. Add chimichangas and top with remaining cheese. Bake 8-10 minutes or until cheese is fully melted.
  15. Allow to cool slightly then top with sour cream, salsa, hot sauce, avocado, etc.

Video

Notes

*To make black bean corn salsa: drain beans and mix in a small bowl with corn, diced jalapeno, and chopped cilantro. Drizzle with some olive oil and lime juice. Add a little chili powder, salt, and pepper. Mix together.
Fully Oven Baked Method
If you’d rather skip pan frying altogether, you can bake the chimichangas from the start. Brush the outside with some oil or spray with cooking spray before baking to help them crisp up as much as possible. Bake for about seven minutes, flip and top with cheese, then bake about 7 more or until cheese is melted.
Air Fryer Chimichangas Method
To prepare in the air fryer, brush the outsides with olive oil or spray with cooking spray. Air fry at 375 degrees for about 12 minutes (or until golden brown), flipping halfway through.
Substitutions
I love ground beef for these chimichangas; however, chicken is also delicious. Any shredded chicken or even rotisserie chicken works. Ground turkey or steak are other good options. I also like to make chimichangas with barbacoa (link) and carnitas (link). In the mood for seafood? Try with shrimp!