Our beef chimichanga recipe is simple and delicious, a kid favorite! Made with gluten-free tortillas, ground beef, refried beans, and rice. Try this restaurant favorite right at home.
Homemade chimichangas are SO fun to create as a family with the added bonus of a tasty meal once cooked. While this recipe may seem complicated, you will quickly see how easy it really is!
For more restaurant favorites, check out our Crunch Wrap Supreme Recipe, Nacho Fries (Taco Bell), Gluten Free Orange Chicken, and Gluten Free Sesame Chicken.
Table of Contents
What is a Chimichanga?
Chimichanga vs burrito – what is the difference? Think of chimichangas as deep-fried burritos. They are tortillas packed with a variety of ingredients then wrapped and fried to create a delicious Tex-Mex meal.
Our recipe fills each tortilla with a ground beef, refried beans, rice and cheese mixture before wrapping. Once cooked, our homemade sauce is drizzled over the top of each chimichanga for the perfect final touch.
To get started, gather the equipment and ingredients then follow the step-by-step written instructions or use the recipe card below. Enjoy & have fun!
We are excited to partner with Pick ‘n Save and Metro Market, a store we’ve proudly supported for years. When shopping in-store or online for pickup, I find that their Kroger and Simple Truth brands ensure quality and savings, adding an extra layer of assurance for families. Create Kids Club values wholesome choices and delicious meals, and our collaboration creates an ideal platform for affordable, quality living.
Ingredients
- 1 pound ground beef ✅
- 6 large gluten-free tortillas
- 1 small onion, diced
- 2 teaspoons chili powder ✅
- 1 teaspoon garlic powder ✅
- 1 teaspoon cumin ✅
- 16 ounces refried beans ✅
- 1 cup cooked rice ✅
- 29 ounces tomato sauce, divided ✅
- 4 ounces green chilies ✅
- oil for frying
- 1 cup shredded cheddar cheese, divided ✅
- cilantro, limes, avocados optional
Gluten-Free Guide: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten.
How To Make
In a large skillet, add the ground beef and onions. Using a spatula, carefully break up the meat into large chunks. Let the chunks of beef cook for approximately 1 minute. Then, break the chunks into smaller pieces and let cook for approximately 1 minute. Repeat the process of alternating between breaking up the ground beef and cooking for 1 minute until the ground beef is no longer pink.
Drain the beef then add back to the skillet. Add the chili powder, garlic powder, cumin, refried beans, rice, 1/2 cup of tomato sauce, and 1/2 cup of shredded cheese to the skillet and stir well.
Related: Best Refried Beans Recipe
Wrap the chimichangas
Add 1/6th of the meat mixture to the first tortilla shell. Wrap the sides in then gently roll up. Secure the end with 2 toothpicks. Repeat.
Heat the oil and fry
Heat 1 inch of oil to 350°F. Add 2 chimichangas and cook for 2 minutes. Using tongs, flip then cook for an additional 2 minutes.
Carefully remove from the oil and place the chimichanga onto a baking pan lined with a wire rack. Repeat until they are all cooked.
Heat the sauce
Add the rest of the tomato sauce with the green chilis. Simmer over low heat.
Pro Tip: Save any leftover sauce for up to 5 days in the fridge to drizzle over tacos, nachos or enchiladas.
Serve
Serve the chimichangas hot with the sauce drizzled on top. Sprinkle with shredded cheese and cilantro. Garnish with limes and avocados if desired.
Frequently Asked Questions
Sure can! Simply swap the ground beef with ground chicken.
From salsa and guacamole to rice and beans, there are so many possibilities. You’ll have to share your favorite side dish below to inspire all of us to try something new.
Swap the beef with a can of black beans for a vegetarian twist. You could stuff sauteed bell peppers, onions, mushrooms, jalapenos in the tortilla too.
Yes! You can even make and freeze these chimichangas. To freeze, simply assemble as written but not fry. Once assembled, wrap in plastic wrap or tin foil then place in the freezer for up to 3 months. When ready to eat, thaw overnight in the fridge then fry right before serving.
If you prefer not to deep fry, spray with nonstick cooking spray then bake on a sheet pan lined with parchment paper and a wire rack at 350°F for 20 minutes or until the tops are golden brown.
While we have not tried it, you could also cook these in an air fryer. If you try, let us know how it goes!
Kids In The Kitchen
Cooking tips and suggestions for kids making this recipe.
- To brown beef, use a spatula to break up the meat into large chunks. Let the chunks of beef cook for approximately 1 minute before breaking into smaller pieces. Repeat until the beef is no longer pink.
- Use the assistance from a helper when frying as the oil gets super hot. You can stir the sauce together while the chimichangas are cooking.
- The wire rack helps any excess oil to drip from the chimichangas to the sheet pan. This prevents the chimichangas from becoming soggy.
More Mexican Favorites
- Gluten Free Tacos
- Homemade Taco Shell Bowls
- Taco Quesadilla
- Chicken Enchilada Crock Pot Meal
- Gluten Free Chicken Enchiladas
- Easy Enchilada or Burrito Sauce Recipe
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Beef Chimichanga Recipe
Equipment
- baking pan with wire rack
Ingredients
- 1 pound ground beef ✅
- 6 large gluten-free tortillas
- 1 small onion, diced
- 2 teaspoons chili powder ✅
- 1 teaspoon garlic powder ✅
- 1 teaspoon cumin ✅
- 16 ounces refried beans ✅
- 1 cup cooked rice ✅
- 29 ounces tomato sauce, divided ✅
- 4 ounces green chilies ✅
- oil for frying
- 1 cup shredded cheddar cheese, divided ✅
- cilantro, limes, avocados optional
Instructions
- ⭐️ Brown the beef and combine the beans. In a large skillet add the ground beef and onions. Brown the ground beef, drain, then add back to the skillet. Add the chili powder, garlic powder, cumin, refried beans, rice, 1/2 cup of tomato sauce, and 1/2 cup of shredded cheese. Stir well.1 pound ground beef, 1 small onion, diced, 2 teaspoons chili powder, 1 teaspoon garlic powder, 1 teaspoon cumin, 16 ounces refried beans, 1 cup cooked rice, 29 ounces tomato sauce, divided, 1 cup shredded cheddar cheese, divided
- Wrap the chimichangas. Add 1/6th of the meat mixture to the first tortilla shell. Wrap the sides in then gently roll up. Secure the end with 2 toothpicks. Repeat.6 large gluten-free tortillas
- ⭐️ Heat the oil and fry. Heat 1 inch of oil to 350°F. Add 2 chimichangas and cook for 2 minutes. Using tongs, flip then cook for an additional 2 minutes. Carefully remove from the oil and place the chimichanga onto a baking pan lined with a wire rack. Repeat until they are all cooked.
- ⭐️ Heat the sauce. Add the rest of the tomato sauce with the green chilis. Simmer over low heat.29 ounces tomato sauce, divided, 4 ounces green chilies
- Serve. Serve the chimichangas hot with the sauce drizzled on top. Sprinkle with shredded cheese and cilantro. Garnish with limes and avocados if desired.1 cup shredded cheddar cheese, divided, cilantro, limes, avocados optional
Notes
- Simply swap the ground beef with ground chicken for chicken chimichangas.
- Serve with any side dish such as salsa, guacamole, rice or beans.
- Swap the beef with a can of black beans for a vegetarian twist. You could stuff sauteed bell peppers, onions, mushrooms, jalapenos in the tortilla too.
- You can even make and freeze these chimichangas. To freeze, simply assemble as written but not fry. Once assembled, wrap in plastic wrap or tin foil then place in the freezer for up to 3 months. When ready to eat, thaw overnight in the fridge then fry right before serving.
- If you prefer not to deep fry, spray with nonstick cooking spray then bake on a sheet pan lined with parchment paper and a wire rack at 350°F for 20 minutes or until the tops are golden brown. You could also cook these into an air fryer. If you try, let us know how it goes!
Nutrition
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