Beef and Cheese Chimichangas
Delightful beef and cheese-filled chimichangas wrapped in crispy tortillas, perfect for family dinners.
Ingredients
For the Beef Filling
- 1 lb ground beef
- 1 small onion (finely diced)
- 2 cloves garlic (minced)
- 1 oz taco seasoning (1 packet or homemade)
- ½ cup salsa
For Assembly
- 1 cup refried beans
- 1 ½ cups shredded cheddar cheese (or Mexican blend)
- 6 large flour tortillas (burrito-size)
- 2 tbsp vegetable oil (for brushing/frying)
Instructions
Cook the Beef Filling
- In a large skillet over medium heat, cook ground beef and diced onion until the meat is browned and the onion is tender. Drain excess grease.
- Stir in garlic, taco seasoning, and salsa. Simmer for 3-4 minutes until well combined.
Assemble the Chimichangas
- Spread a spoonful of refried beans down the center of each tortilla.
- Top with a generous scoop of the beef mixture and a handful of shredded cheese.
- Fold in the sides and roll up tightly like a burrito.
Cook the Chimichangas
- Oven method (healthier): Preheat oven to 400°F (200°C). Place chimichangas seam-side down on a baking sheet. Brush lightly with vegetable oil and bake for 18-20 minutes, flipping once, until golden and crispy.
- Skillet method (crispier): Heat 2-3 tablespoons of oil in a skillet over medium heat. Place chimichangas seam-side down and cook 2-3 minutes per side until golden and crisp.
Serve
- Remove from heat and let rest for 2 minutes before serving. Add toppings such as sour cream, guacamole, lettuce, or salsa if desired.
Notes
For a quick meal, consider utilizing leftover taco meat or rotisserie chicken. Mixing different types of cheese can add depth to the flavors. If you enjoy spicy food, add jalapeños or hot sauce to the beef mixture for an extra kick. They can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or skillet for best results. Consider freezing them for future meals.