Description
These Beef and Cheese Chimichangas are crispy, golden tortillas filled with seasoned ground beef, refried beans, salsa, and plenty of melted cheese. They make a hearty and flavorful Mexican-inspired dinner that is easy to prepare at home.
Ingredients
- 1 lb ground beef
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 packet (1 oz) taco seasoning, or homemade
- ½ cup salsa
- 1 cup refried beans
- 1 ½ cups shredded cheddar cheese or Mexican blend
- 6 large flour tortillas, burrito-size
- 2 tablespoons vegetable oil, for brushing or frying
Instructions
- Preheat the oven to 400°F (200°C) if baking the chimichangas.
- Heat a large skillet over medium-high heat. Add the ground beef and diced onion. Cook for 6–8 minutes, breaking the beef apart as it cooks, until browned and the onion is softened.
- Add the minced garlic and cook for about 30 seconds, until fragrant.
- Stir in the taco seasoning and salsa. Cook for 2–3 minutes, allowing the flavors to combine and the mixture to thicken slightly.
- Warm the refried beans in a small saucepan or microwave until easy to spread.
- Place one flour tortilla on a clean work surface. Spread a layer of refried beans in the center, leaving space around the edges.
- Top with some of the seasoned beef mixture and shredded cheese.
- Fold the sides of the tortilla inward, then roll it tightly from the bottom to form a sealed burrito.
- Repeat with the remaining tortillas and filling.
- For baked chimichangas, place them seam-side down on a lightly greased baking sheet. Brush the tops and sides with vegetable oil.
- Bake for 15–20 minutes, turning once halfway through, until crisp and golden.
- For fried chimichangas, heat vegetable oil in a skillet over medium heat. Carefully fry each chimichanga seam-side down first until golden and crisp on all sides, then transfer to a paper towel-lined plate.
- Let the chimichangas cool for a few minutes before serving.
Notes
- Do not overfill the tortillas, as this can make them difficult to roll and seal.
- Warm the flour tortillas briefly before assembling to make them more flexible.
- For a lighter option, bake the chimichangas instead of frying them.
- Cheddar, Monterey Jack, or a Mexican cheese blend can be used.
- Serve with additional salsa, sour cream, guacamole, or shredded lettuce if desired.
- For crispier baked chimichangas, brush all sides lightly with oil before baking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer for the best texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-Inspired