Golden Baked Beef Chimichangas Recipe: Crispy Tex-Mex Magic
Sizzling golden tortillas packed with savory beef chimichangas deliver a mouthwatering Mexican-inspired feast that captures the heart of homestyle cooking.
These crispy bundles burst with robust flavors and tender meat nestled inside a perfectly crunchy exterior.
Every bite promises a delightful blend of spices and textures that dance across your palate.
The aroma of seasoned beef and melted cheese wafts through the kitchen, promising a delectable meal.
Crafted with simple ingredients, these chimichangas come together quickly and easily.
Each golden-brown parcel holds a delicious surprise waiting to be devoured.
Grab your skillet and get ready to enjoy a restaurant-quality dish that will transport you straight to culinary bliss.
Quick Recipe Overview
Prep Time: 20 minutes
Cook Time: 4 hours 20 minutes
Total Time: 24 minutes
Calories: 360 kcal
Servings: 11
Everything That Goes Into Baked Beef Chimichangas
For Meat and Protein:
Beef Roast: Select a well-marbled cut for maximum tenderness and rich flavor, perfect for slow cooking and shredding.
Green Chilis: Adds a subtle heat and bright, tangy note to the beef filling, enhancing overall taste complexity.
Cilantro: Provides a fresh, zesty punch that brightens the rich meat mixture with its distinctive herbal essence.
For Base and Binding:
Refried Beans: Creamy base that helps hold the chimichangas together and adds hearty, traditional Mexican texture.
Taco Shells: Crispy wrapper that provides structure and transforms the filling into a handheld delicacy.
Cheese: Melts beautifully, creating a gooey, stringy element that binds ingredients and adds luxurious richness.
For Seasoning and Aromatics:
Olive Oil: Helps with searing meat and ensures a golden, crispy exterior when brushing chimichangas.
Onion: Builds a deep, savory foundation with its sweet and aromatic qualities.
Garlic: Infuses intense, pungent flavor that complements the beef and elevates the overall dish.
Fajita Seasoning: Blends spices that deliver authentic southwestern flavor profile to the beef.
Kitchen Essentials for Baked Beef Chimichangas
Slow Cooker: Essential for tenderizing beef over several hours.
Skillet: Needed to sear beef before slow cooking.
Baking Sheet: Crucial for baking and crisping chimichangas.
Cooking Spray: Prevents sticking and helps achieve golden exterior.
Brush: Used to apply oil on chimichanga surfaces.
Tongs: Helpful for handling and turning beef during cooking.
Large Bowl: Useful for shredding and mixing beef with chilis and cilantro.
Making Baked Beef Chimichangas – The Full Method
Meat Preparation Sear beef roast in a hot skillet with olive oil to lock in rich flavors and create a beautiful golden crust.
Flavor Infusion Transfer beef to slow cooker and add aromatic onions, garlic, and zesty seasoning with a splash of water to create a deeply savory environment.
Tender Transformation Allow beef to cook slowly for several hours until it becomes meltingly soft and easily pulls apart with a fork.
Filling Creation Gently shred the beef and combine with bright green chilis and fresh cilantro for a vibrant and exciting filling.
Assembly Station Warm soft tortillas and spread with creamy refried beans, creating a delicious base for your chimichangas.
Rolling Technique Layer shredded beef and cheese inside tortillas, carefully folding and tucking to create neat little packages.
Crispy Finish Brush with oil and bake until golden and crispy, then add an extra sprinkle of cheese for that irresistible melted top.
Tips for Crispier Baked Beef Chimichangas & Ideas to Try
Swap beef roast with pulled chicken, carnitas, or vegetarian jackfruit for diverse flavor profiles and dietary preferences.
Customize heat by using mild fajita seasoning or adding extra jalapeños, hot sauce, or chipotle powder for bolder tastes.
Prepare beef filling up to 3 days in advance and store in refrigerator for quick weeknight assembly and baking.
Brush chimichangas with melted butter instead of oil for extra golden-brown, crunchier exterior that delivers restaurant-style results.
Create personalized serving options by offering fresh garnishes like diced avocado, sour cream, salsa verde, or pico de gallo at the table for guests to enhance their meal.
How to Serve Up Baked Beef Chimichangas Deliciously
Serve with Fresh Salsa: Chop ripe tomatoes, onions, and cilantro for a zesty homemade salsa that adds bright, tangy flavors to your chimichangas.
Create a Cool Sour Cream Drizzle: Mix sour cream with chopped chives or lime juice for a creamy, refreshing topping that balances the crispy, savory chimichangas.
Pair with Mexican Rice: Prepare a quick side of Mexican-style rice with tomato sauce, garlic, and cumin to complement the rich beef filling and add a traditional touch to your meal.
Add Guacamole on the Side: Mash ripe avocados with lime juice, salt, and diced onions for a creamy, rich side that provides a cool contrast to the hot, crispy chimichangas.
Keep Baked Beef Chimichangas Fresh – Storage Tips
Refrigerate Wisely: Store leftover chimichangas in an airtight container for up to 3-4 days, keeping them fresh and tasty for quick reheating.
Freeze for Later: Wrap individual chimichangas in plastic wrap, then aluminum foil, and freeze for up to 2 months for convenient meal prep.
Reheat with Care: Warm refrigerated chimichangas in the oven at 350°F for 10-15 minutes to maintain their crispy texture and prevent sogginess.
Prep in Advance: Assemble chimichangas ahead of time and refrigerate uncooked for up to 24 hours, then bake when ready to serve for a stress-free meal.
Delectable beef chimichangas bring Mexican-inspired comfort straight to dinner tables. Crispy tortillas packed with seasoned beef and melted cheese promise a satisfying meal for friends and family.
Ingredients
Scale
2 lbs (907 g) beef roast
10 soft taco shells
1 package Colby Jack cheese, shredded
1 can refried beans
2 packages fajita seasoning
1 onion, chopped or sliced
2 tbsps (30 ml) minced garlic
1 can diced green chilis
¼ cup (4 tbsps) fresh cilantro, chopped
Instructions
Meat Preparation: Sear beef roast in a hot skillet with olive oil until caramelized, developing deep, rich exterior color.
Slow Cooking: Transfer seared beef to slow cooker, incorporating onions, garlic, and fajita seasoning. Add water to maintain moisture, then cook on high for 4 hours until meat becomes fork-tender.
Meat Enhancement: Shred beef and fold in green chilis and cilantro, ensuring even distribution of flavors and textures.
Chimichanga Assembly: Preheat oven to 204 degrees Celsius. Warm refried beans and taco shells for optimal flexibility. Layer beans, cheese, and beef mixture onto shells, folding carefully to secure filling.
Baking Process: Arrange chimichangas seam-side down on lightly sprayed baking sheet. Brush with olive oil to encourage crispy golden exterior. Bake for 15 minutes until shells turn golden and crisp.
Finishing Touch: Sprinkle additional cheese on top and broil for 2-5 minutes, monitoring closely to achieve melted, slightly browned cheese without burning.
Notes
Optimize Meat Tenderness: Sear beef before slow cooking to lock in rich flavors and create a caramelized exterior, enhancing overall meat texture and taste.
Master Moisture Balance: Add water to slow cooker to prevent meat from drying out, ensuring juicy, succulent shredded beef throughout cooking process.
Prevent Shell Cracking: Warm taco shells and refried beans before assembly to increase flexibility and reduce chances of breaking during folding and baking.
Achieve Perfect Crispy Texture: Brush chimichangas with olive oil and monitor broiling time closely to create a golden, crisp exterior without burning.
The French Culinary Institute (now part of the International Culinary Center)
Program: Classic Culinary Arts
Focus: An intensive curriculum rooted in classical French techniques, artisanal bread production, and contemporary culinary methods.
Michael Rivera is a seasoned chef and culinary instructor based in San Francisco, CA. Trained in Classic Culinary Arts at The French Culinary Institute, he refined his skills in Michelin-starred kitchens, mastering classic French techniques and artisanal bread baking.
Passionate about making gourmet methods accessible, Michael co-founded thatsmyhome.com to share his expertise through interactive online lessons and innovative, plant-based recipes. He loves blending traditional techniques with modern ideas, encouraging home cooks to enjoy the art of cooking in a relaxed, fun environment.
Michael Rivera
Co-Founder & Culinary Instructor
Expertise
Education
The French Culinary Institute (now part of the International Culinary Center)
Michael Rivera is a seasoned chef and culinary instructor based in San Francisco, CA. Trained in Classic Culinary Arts at The French Culinary Institute, he refined his skills in Michelin-starred kitchens, mastering classic French techniques and artisanal bread baking.
Passionate about making gourmet methods accessible, Michael co-founded thatsmyhome.com to share his expertise through interactive online lessons and innovative, plant-based recipes. He loves blending traditional techniques with modern ideas, encouraging home cooks to enjoy the art of cooking in a relaxed, fun environment.