Description
Delight in the crispy, cheesy goodness of homemade Beef and Cheese Chimichangas. Featuring a savory mix of seasoned ground beef, cheddar, and Monterey Jack cheeses, these deliciously wrapped tortillas are baked to a golden perfection. Easy to prepare, this Mexican-inspired dish offers a satisfying crunch and burst of flavors with each bite. Perfect for a family dinner, they can be topped with sour cream, salsa, and cilantro.
Ingredients
- 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
- 6 large flour tortillas
- 1/4 cup melted butter or vegetable oil (for brushing)
- Sour cream, salsa, and chopped cilantro for serving
Instructions
- Prepare the Beef Filling: In a large skillet over medium heat, brown the ground beef, breaking it up as it cooks. Add the chopped onion and minced garlic, cooking until the onion is soft.
- Drain any excess grease, then add the taco seasoning and water. Stir and simmer for about 5 minutes until the mixture is thickened. Remove from heat.
- Assemble the Chimichangas: Place a large tortilla on a clean surface. Spoon 2-3 tablespoons of the beef mixture into the center of the tortilla.
- Top the beef with a mixture of cheddar and Monterey Jack cheese.
- Fold the sides of the tortilla over the filling, then roll it up tightly to enclose the filling.
- Bake the Chimichangas: Preheat your oven to 400°F (200°C).
- Place the rolled chimichangas seam-side down on a baking sheet lined with parchment paper. Brush each chimichanga with melted butter or a light coating of vegetable oil for a crispy texture.
- Bake for 20-25 minutes, or until golden brown and crispy.
- Serve and Garnish: Remove from the oven and let cool slightly. Serve warm, topped with sour cream, salsa, and chopped cilantro.
Notes
For substitutions, try using ground turkey or chicken instead of beef. To make ahead, prepare the beef filling a day in advance, and store it in the refrigerator. Assembled uncooked chimichangas can be refrigerated for up to 24 hours or frozen for a longer period. For frozen chimichangas, increase the baking time by 5-10 minutes. If tortillas start to open during baking, secure them with a toothpick prior to baking. For added spice, mix in some chopped jalapenos with the beef filling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chimichanga
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg