Grilled Shredded Beef Chimichangas are a fun take on a South-of-the-border classic. Filled with flavorful seasoned shredded beef, they’re grilled until golden and crisp instead of frying, for a lighter take on this fiesta favorite.

Easy Grilled Shredded Beef Chimichangas Recipe

Chimichangas are one of my personal favorites. They can be filled with chicken, pork and ground beef or, they can be made meat free using roasted vegetables. Leftovers are often transformed at our house into a completely different dish to keep things interesting and my grocery budget on track. Needing to stretch leftover pot roast, I decided to make these and skip the frying, grilling the chimichanga’s instead, resulting in a lighter take on this dish.

step-by-step images how to assemble chimichangas

How to Make the BEST Shredded Beef Chimichangas Recipe

Ingredients you’ll need to make homemade Shredded Beef Chimichangas: Cooked beef pot roast i.e. chuck roast or similar, diced onion, jalapeno pepper, olive oil, salt and black pepper, 8 inch flour tortillas, Rotel tomatoes, taco seasoning, ground cumin, lemon pepper, chopped fresh cilantro and shredded colby jack cheese.
Kitchen tools you’ll need: A large 12 inch skillet, measuring cups and spoons, cheese grater, large spoon, grill pan, turning spatula, sharp knife and cutting board.
I typically make these right on the stovetop using my grill pan. You can spray the pan with cooking spray or brush it with olive oil to prevent the tortillas from sticking.
If you prefer, these chimichangas can also be made on an outdoor gas grill, brushed with oil over medium-heat.
When doing so, gently press using a large spatula to flatten whether you’re grilling inside or outdoors.
You can make the shredded beef filling for these chimi’s one day in advance, then chill in the refrigerator until assembling.
The Rotel tomatoes I prefer to use for this filling are called Chili Fixin’s. They’re already seasoned and add flavor to the filling. That said, you can use plain Rotel tomatoes with green chiles with no other adjustments needed.
To add more heat to the flavor, use shredded pepper jack cheese in place of colby jack cheese.
Store Grilled Shredded Beef Chimichangas chilled in the refrigerator for up to 3 days. Reheat in a non stick skillet over medium heat or in an air fryer.

Grilled Shredded Beef Chimichangas on a plate

More Easy Mexican Inspired Recipes to Make

When it comes to fiesta flavors, my family just can’t get enough.

My Cheese Stuffed Taco Meatloaf is a wonderful way to upgrade classic meatloaf.
These Taco Sliders for a weekday meal or game day snacking.
This easy Enchilada Casserole is a fun way to make enchiladas in the oven.
My recipe for Tachos used tater tots for the base in place of tortilla chips.
These Jalapeno Popper Puffs use crescent rolls for the pastry.
These Mexican Street Chicken Tacos are sure to become a regular on your dinner rotation.
Mexican Beef Skewers from Mama Maggie’s Kitchen.

Thanks for visiting come back soon!

**Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!**

Helpful Kitchen Items:

Print Recipe Pin Recipe Rate this Recipe