Beef and Cheese Chimichangas
Delicious crispy chimichangas filled with seasoned ground beef and gooey cheese, perfect for busy weeknights or family gatherings.
Ingredients
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
Chimichanga Shells
- 6 large flour tortillas
- 1/4 cup melted butter or vegetable oil for brushing
Toppings
- Sour cream, salsa, and chopped cilantro for serving Use to taste
Instructions
Preparation
- In a large skillet over medium heat, cook the ground beef until browned, breaking it apart as it cooks.
- Add the chopped onion and minced garlic, cooking until the onion is soft.
- Drain excess grease, then add the taco seasoning and water. Stir and simmer for about 5 minutes until the mixture thickens.
- Remove from heat.
Assembly
- Lay a large tortilla flat on a clean surface.
- Spoon 2-3 tablespoons of the beef mixture into the center.
- Top with a blend of shredded cheddar and Monterey Jack cheese.
- Fold the sides of the tortilla over the filling and roll it up tightly, enclosing the filling completely.
Baking
- 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 vegetable oil for a crispy texture.
- Bake for 20-25 minutes, or until golden brown and crispy.
Serving
- Remove your chimichangas from the oven and let cool slightly.
- Serve warm, topped with sour cream, salsa, and chopped cilantro for a delicious finish.
Notes
For a lighter version, substitute ground turkey or chicken for the beef. Make sure not to overstuff the tortillas to seal them properly. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for later use.