Beef & Cheese Chimichangas
Crispy, cheesy, and packed with flavor—just like your favorite Mexican restaurant!
Ingredients
(Makes 6 chimichangas)
Filling:
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1 lb ground beef (80/20 for best flavor)
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½ cup onion, finely chopped
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2 cloves garlic, minced
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1 packet taco seasoning (or 2 tbsp homemade blend)
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½ cup water
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1 cup shredded cheddar cheese
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1 cup shredded Monterey Jack cheese
Assembly:
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6 large flour tortillas (burrito-size, ~10-inch)
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¼ cup melted butter or vegetable oil (for brushing)
For Serving:
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Sour cream
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Salsa
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Chopped cilantro
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Guacamole or diced avocado (optional)
Instructions
1. Cook the Filling:
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In a skillet over medium heat, brown the ground beef with onion and garlic until no pink remains. Drain excess fat.
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Stir in taco seasoning and water. Simmer 5 mins until thickened. Remove from heat.
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Mix in cheddar and Monterey Jack cheeses until melted.
2. Assemble Chimichangas:
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Warm tortillas slightly (microwave 10 sec or skillet 5 sec per side) to prevent tearing.
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Spoon ~⅓ cup filling onto each tortilla, just below the center.
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Fold sides inward, then roll tightly from the bottom (like a burrito).
3. Crisp the Chimichangas:
Oven Method (Healthier):
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Preheat oven to 400°F (200°C).
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Brush chimichangas with melted butter/oil and place seam-side down on a baking sheet.
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Bake 15-20 mins, flipping halfway, until golden and crispy.
Fry Method (Extra Crispy):
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Heat ½ inch oil in a skillet to 350°F (175°C).
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Fry 2-3 mins per side until golden. Drain on paper towels.
4. Serve:
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Top with sour cream, salsa, and cilantro.
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Pair with Mexican rice or refried beans.
Tips for Success:
✔ Seal tightly: Use a dab of filling as “glue” if needed.
✔ Freeze for later: Assemble unbaked chimichangas, wrap in foil, and freeze. Bake from frozen (+10 mins).
✔ Spice it up: Add diced jalapeños or green chiles to the filling.
Enjoy these crunchy, cheesy chimichangas—faster than takeout! 🌯🔥
