Chimichangas de Res con Queso (Baked Beef Chimichangas)
Crisp golden burritos stuffed with spiced beef and beans, baked rather than fried and served with a pool of queso.
Made with Flour tortillas and Queso (Mexican cheese sauce). Make a batch of the base first, then this takes minutes. Skip to the method
- Time55 min
- LevelMedium
- Costabout £1.60 a head
- Oven210°C (190°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 210°C (190°C fan) and line a baking tray with baking paper.
- 2
Heat 1 tbsp of the oil in a frying pan and cook the onion for 5 minutes. Add the beef and cook for 8 minutes, breaking it up, until browned and cooked through. Stir in the garlic, cumin and paprika for 1 minute.
13 min - 3
Stir in the pinto beans, mash roughly and cook for 3 minutes until the mixture is thick and dry. Season and cool for 10 minutes.
3 min - 4
Warm the flour tortillas (see the base recipe) briefly so they are pliable. Put a quarter of the filling in the middle of each, fold in the sides and roll up tightly into a parcel.
- 5
Place seam side down on the tray and brush all over with the remaining oil. Bake for 20 minutes, turning once, until golden and crisp.
20 min - 6
Warm your ready made queso (see the base recipe) gently in a small pan over a low heat, stirring, until steaming. Add a splash of milk if it has thickened. Do not let it boil.
- 7
Serve the chimichangas with the warm queso poured over and around.
Tips
- Make sure the filling is dry or the wrap goes soggy and splits.
- Brush with oil all over for even crisping.
- For a deep fried version, fry in 2 cm of hot oil for 2 minutes each side, but baking is easier and lighter.
Storing and freezing
Cool within 2 hours and keep in the fridge for up to 3 days. Reheat in a hot oven for 15 minutes until steaming hot all the way through. Freeze the unbaked chimichangas for up to 2 months and bake from frozen for 35 minutes.
Questions
Can I fill them with chicken instead?
Yes. Use shredded cooked chicken with a spoonful of salsa to moisten it, and the same spices.
Can I make them ahead?
Yes. Assemble up to a day ahead, chill, then brush with oil and bake.
Are they gluten free?
No, flour tortillas contain wheat. Use large gluten free wraps if needed, and check they are flexible enough to fold.
More made with flour tortillas
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.