Description
Deliciously crispy beef and cheese chimichangas combine seasoned ground beef, sautéed onions and garlic, and a blend of cheddar and Monterey Jack cheeses wrapped in large flour tortillas. Baked to golden perfection and served with sour cream, salsa, and fresh cilantro, these chimichangas make a satisfying Mexican-inspired meal perfect for family dinners or casual gatherings.
Ingredients
Scale
Beef Filling
- 1 lb ground beef
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning
- 1/2 cup water
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Tortillas & Topping
- 6 large flour tortillas
- 1/4 cup melted butter or vegetable oil (for brushing)
- Sour cream, for serving
- Salsa, for serving
- Chopped cilantro, for garnish
Instructions
- Cook the Ground Beef: In a skillet over medium heat, cook the ground beef until it is fully browned, breaking it apart as it cooks. Once browned, drain any excess fat from the skillet to keep the filling from becoming greasy.
- Sauté Onion and Garlic: Add the finely chopped onion and minced garlic to the skillet with the beef. Cook, stirring occasionally, until the onions are softened and translucent, about 3-4 minutes, to build flavor.
- Season the Meat: Sprinkle the packet of taco seasoning over the beef mixture and pour in 1/2 cup of water. Stir well to combine and allow the mixture to simmer for 5 minutes, letting the flavors meld and liquid reduce slightly.
- Add the Cheeses: Remove the skillet from heat and stir in both the shredded cheddar and Monterey Jack cheeses until melted and fully incorporated into the beef filling.
- Assemble the Chimichangas: Lay out each large flour tortilla on a flat surface. Spoon a generous portion of the beef and cheese filling onto the center of each tortilla. Fold in the sides and roll tightly to enclose the filling, securing with toothpicks if necessary to hold the shape while baking.
- Brush with Butter or Oil: Lightly brush the outside of each rolled chimichanga with melted butter or vegetable oil. This will help the tortilla crisp up beautifully during baking.
- Bake the Chimichangas: Preheat the oven to 400°F (200°C). Place the prepared chimichangas on a baking sheet lined with parchment paper or a lightly greased rack. Bake for 15-20 minutes, turning halfway through, until they are golden brown and crispy on all sides. Alternatively, you can fry them in hot oil until golden and crisp if you prefer a more traditional method.
- Serve: Remove toothpicks if used, and serve the chimichangas hot, accompanied by sour cream, salsa, and a sprinkle of fresh chopped cilantro for an added burst of flavor and freshness.
Notes
- You can substitute the ground beef with ground turkey or chicken for a lighter option.
- For extra crispiness, fry the chimichangas in oil instead of baking.
- Use flour tortillas large enough to fully enclose the filling without tearing.
- Make sure to drain excess fat from the beef to avoid soggy chimichangas.
- Customize toppings by adding guacamole, diced tomatoes, or hot sauce as desired.
