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Grilled Shredded Beef Chimichangas

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.
Grilled Shredded Beef Chimichangas

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.


chimichangas on a plate with guacamole

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Grilled Shredded Beef Chimichangas

Prep Time15 minutes
Cook Time6 minutes
Filling cook time15 minutes
Total Time36 minutes
Course: Main Course
Cuisine: American, Mexican Inspired
Keyword: chimichangas-recipes, grilled-shredded-beef-chimichangas
Servings: 8 chimichangas
Calories: 539kcal
Author: Melissa Sperka


  • 1 medium onion finely diced
  • 1 small jalapeno finely diced
  • olive oil
  • salt and black pepper to taste
  • 3 cloves garlic minced
  • 3 cups shredded beef pot roast
  • 1 10 oz can chili seasoned tomatoes i.e. Rotel chili fixins'
  • 1-2 Tbsp taco seasoning adjust to taste
  • 1 tsp ground cumin
  • 1/2 tsp lemon pepper
  • 2 Tbsp chopped cilantro optional
  • 8 10 inch flour tortillas
  • 3 cups shredded colby-jack or pepper jack cheese divided


  • To make the filling: On the stove top, in a large 12 inch skillet cook the onion and jalapeno pepper in a couple of drizzles of olive oil over medium high heat until softened and lightly browned. Add the minced garlic, and saute for one additional minute. Season with salt and black pepper to taste.
  • To the pan add shredded beef, Rotel tomatoes, taco seasoning, cumin and lemon pepper. Reserve cilantro for the end of cooking.
  • Simmer on low for about 10 minutes or just until the tomatoes break down, and liquid evaporates. Remove from heat and mix in cilantro. Set aside.
  • To assemble: Sprinkle cheese down the middle of each tortilla using one half divided equally between tortillas.
  • Divide the meat evenly between the tortillas over cheese. Top with remaining cheese.
  • Fold each side of the tortilla to the middle, and begin rolling up from the shortest end.
  • To grill: Spritz the tortilla liberally with olive oil or vegetable oil cooking spray on all sides, then lay seam side down on your preheated grill pan. You may also brush with oil, if desired.
  • Cook over medium-high heat for 2 minutes per side or until golden, pressing down gently with a turning spatula.
  • Serve immediately with lettuce, salsa and fresh guacamole.


Serving: 1serving | Calories: 539kcal | Carbohydrates: 39g | Protein: 37g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 105mg | Sodium: 871mg | Potassium: 500mg | Fiber: 2g | Sugar: 4g | Vitamin A: 551IU | Vitamin C: 4mg | Calcium: 435mg | Iron: 5mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. Hi Linda, I love your idea of using what you have on hand..with a little “doctoring” you’ll be good to go! Let me know how you like them, I have to tell you they are our hot new favorite here. 🙂

  2. Melissa I have some left over meat sauce that’s defrosting in the fridge from last weeks Italian dinner and it has very little liquid so I’m going to add some of your Mexican spices to it and make grilled chimis. I’ve baked them in the past, but never grilled them. What a great idea. And I have an avococado (got for 1/2 price) and even some sour cream. Happy girl here!

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