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Beef Chimichangas

with Sour Cream Sauce

Imagine savoring seasoned ground beef, refried beans, melted cheese and a luxurious sour cream sauce, all enveloped in a golden, crispy tortilla. Our user-friendly recipe will guide you in creating these mouthwatering chimichangas. It's the type of dish that can transform your dinner routine, melding diverse textures and flavors to make every bite a joy for your whole family.

Beef Chimichangas  with Sour Cream Sauce

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You Will Need

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For the Beef Filling:

For the Sour Cream Sauce:

For Frying:

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What Goes well with Chimichangas?

How Do You Make Chimichangas?

You can pre-prep these burritos for make-ahead meals Directions are below along with Burrito Variations

​Prepare the Beef Filling:

  • In a large skillet, cook the ground beef over medium-high heat until browned. Drain any excess fat.

  • Add the chopped onion and minced garlic to the beef and sauté until the onion is soft and translucent.

  • Stir in the ground cumin, chili powder, salt, and pepper. Cook for another minute to allow the spices to infuse the beef.

  • Add the refried beans to the beef mixture and cook until well combined and heated through.

Assemble the Chimichangas:

  • Place a portion of the beef and bean mixture in the center of a tortilla. Sprinkle with shredded cheddar cheese.

  • Fold in the sides of the tortilla, then roll it up tightly, creating a chimichanga. Secure the ends with toothpicks to hold them closed.

Prepare the Sour Cream Sauce:

  • In a bowl, whisk together the sour cream, mayonnaise, fresh lime juice, ground cumin, chili powder, salt, and pepper. Taste and adjust the seasoning as needed.

Fry the Chimichangas:

  • In a large, deep skillet or frying pan, heat about 2 inches of vegetable oil to 350°F (175°C).

  • Carefully place the chimichangas in the hot oil, seam side down, and fry until they are golden brown and crispy, usually about 3-4 minutes per side. Use tongs to turn them.

  • Once the chimichangas are crisp and golden, remove them from the oil and drain on paper towels to remove excess oil.


  • Serve the beef chimichangas with the sour cream sauce on the side or drizzled on top.

  • Optionally, garnish with chopped fresh cilantro, sliced green onions, or diced tomatoes for added flavor and presentation.

  • These Beef Chimichangas with Sour Cream Sauce are a delicious and satisfying meal with a flavorful kick. Enjoy!

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Steps for Once a Month Freezer Cooking (OAMC):

  • In a large skillet, brown the ground beef with onions, garlic, ground cumin, chili powder, salt, and pepper until fully cooked and flavorful.

  • Allow the seasoned ground beef to cool completely.

  • Combine the cooled, seasoned ground beef with the refried beans and shredded cheddar cheese, creating a delicious beef, bean, and cheese mixture.

  • Divide the beef, bean, and cheese mixture into portions suitable for individual chimichangas.

  • Assemble the chimichangas by generously placing the beef, bean, and cheese mixture onto each tortilla.

  • Roll up the tortillas, creating delightful bundles. If necessary, secure with toothpicks for easy handling.

  • For freezing, wrap each chimichanga securely in plastic wrap and aluminum foil, ensuring an airtight seal to maintain freshness. Label with the date.

  • Prepare the Sour Cream Sauce fresh on the day of serving: In a bowl, whisk together sour cream, mayonnaise, lime juice, ground cumin, chili powder, salt, and pepper. Adjust seasoning to taste.

  • To serve, thaw the chimichangas in the refrigerator overnight (if frozen) and then proceed to fry or bake until achieving a deliciously crispy texture.

  • Drizzle the freshly prepared Sour Cream Sauce over the chimichangas before serving.

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Chicken Chimichangas:

  • Replace ground beef with shredded cooked chicken.

  • Season the chicken with taco seasoning or a mix of cumin, chili powder, and garlic.

Vegetarian Chimichangas:

  • Use black beans, pinto beans, or a mix of beans as the main filling.

  • Add sautéed vegetables such as bell peppers, onions, and zucchini.

  • Include corn, diced tomatoes, and your favorite cheese.

Seafood Chimichangas:

  • Substitute the meat with cooked shrimp, crab, or a combination of seafood.

  • Season with seafood-friendly spices like Old Bay seasoning or cajun seasoning.

Breakfast Chimichangas:

  • Fill with scrambled eggs, breakfast sausage or bacon, and cheese.

  • Add diced green chilies or jalapeños for a bit of heat.

  • Serve with salsa or a drizzle of hot sauce.

Bean and Cheese Chimichangas:

  • Create a simple filling with refried beans and your favorite cheese.

  • Add a sprinkle of diced green onions or cilantro for freshness.

Barbecue Beef Chimichangas:

  • Mix the ground beef with barbecue sauce for a smoky flavor.

  • Add shredded cheddar or Monterey Jack cheese.

  • Top with coleslaw or serve with barbecue sauce for dipping.

Mushroom and Spinach Chimichangas:

  • Sauté mushrooms and spinach until tender and use as a filling.

  • Mix with cream cheese for a creamy texture.

  • Season with garlic, salt, and pepper.

Sweet Dessert Chimichangas:

  • Fill with a sweet mixture like cream cheese and fruit, such as sliced strawberries or bananas.

  • Sprinkle with cinnamon and sugar before frying.

  • Serve with a drizzle of chocolate or caramel sauce.

Tex-Mex Chimichangas:

  • Add a layer of Mexican rice to the filling.

  • Include ingredients like black olives, corn, and green chilies for a Tex-Mex flair.

Buffalo Chicken Chimichangas:

  • Toss shredded cooked chicken with buffalo sauce.

  • Mix in blue cheese or ranch dressing.

  • Serve with extra buffalo sauce or dressing on the side.

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