Description
These Crispy Beef and Cheese Chimichangas are a delicious Tex-Mex treat featuring seasoned ground beef and a blend of cheddar and Monterey Jack cheeses wrapped in flour tortillas, then baked or fried to golden perfection. Perfectly crispy on the outside and gooey on the inside, they make a great meal for a casual dinner or party appetizer.
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
Cheese
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Assembly
- 6 large flour tortillas
- 1/4 cup melted butter or vegetable oil (for brushing)
For Serving
- Sour cream
- Salsa
- Chopped cilantro
Instructions
- Brown the Ground Beef: In a skillet over medium heat, cook the ground beef until fully browned. Make sure to break up the meat as it cooks. Drain any excess fat from the skillet to keep the filling from being greasy.
- Sauté Aromatics: Add the finely chopped onion and minced garlic to the skillet. Cook until the onion becomes soft and translucent, about 3-5 minutes, to develop flavor.
- Add Seasoning: Stir in the taco seasoning and 1/2 cup water. Bring the mixture to a simmer and let it cook for about 5 minutes until the flavors meld and the liquid slightly reduces.
- Mix in Cheese: Remove the skillet from heat and fold in the shredded cheddar and Monterey Jack cheeses until melted and well combined with the beef mixture.
- Assemble Chimichangas: Spoon an appropriate amount of the beef and cheese filling onto each flour tortilla. Fold the sides tightly over the filling and roll up to enclose it completely. Secure with toothpicks if needed to hold the shape.
- Brush with Butter or Oil: Lightly brush the outside of each chimichanga with melted butter or vegetable oil to help achieve a crispy, golden crust during cooking.
- Cook Chimichangas: To bake, place chimichangas on a baking sheet and bake in a preheated oven at 400°F (204°C) for 15-20 minutes or until golden and crispy. Alternatively, fry them in hot oil until golden brown and crispy on all sides.
- Serve: Remove toothpicks, then serve warm chimichangas with sides of sour cream, salsa, and garnish with chopped cilantro for freshness and extra flavor.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- To make it vegetarian, replace ground beef with sautéed beans or textured vegetable protein.
- If frying, be careful with hot oil and avoid overcrowding the pan.
- Chimichangas can be made ahead and refrigerated; reheat in the oven to restore crispiness.
- Adjust the amount of taco seasoning to your preferred spice level.
