Beef and Cheese Chimichangas are a flavorful, crispy Mexican dish that’s both easy to make and incredibly satisfying. These golden, crispy tortillas are filled with a savory ground beef mixture seasoned with taco seasoning and topped with a blend of cheddar and Monterey Jack cheese. Baked to perfection for a healthier alternative to frying, these chimichangas are the perfect meal for a busy weeknight or casual dinner. Serve them with your favorite toppings like sour cream, salsa, and fresh cilantro for an authentic Mexican flavor experience everyone will enjoy.
Ingredients:
- 1 lb ground beef: The base of your chimichanga filling. You can substitute with ground turkey or chicken if you prefer a leaner option.
- 1/2 cup onion, finely chopped: Adds a savory sweetness to the filling.
- 2 cloves garlic, minced: Provides aromatic flavor to enhance the beef mixture.
- 1 packet taco seasoning: A pre-made seasoning blend that simplifies the process and adds depth to the flavor. You can use homemade taco seasoning if you prefer.
- 1/2 cup water: To help the seasoning blend into the beef mixture and create a thick sauce.
- 1 cup shredded cheddar cheese: Adds a sharp, melty texture to the chimichangas.
- 1 cup shredded Monterey Jack cheese: This cheese melts beautifully and adds a creamy texture to the filling.
- 6 large flour tortillas: Choose large, soft tortillas for easy rolling. You can use whole wheat or gluten-free tortillas for a healthier or dietary-specific option.
- 1/4 cup melted butter or vegetable oil (for brushing): To help the chimichangas crisp up while baking, giving them a golden-brown finish.
- Sour cream, salsa, and chopped cilantro for serving: These classic toppings complement the rich, cheesy filling and balance the heat.
Directions:
1. Prepare the Beef Filling:
- In a large skillet over medium heat, brown the ground beef, breaking it up as it cooks. This helps ensure that the beef cooks evenly and becomes crumbly, perfect for stuffing into the tortillas.
- Once the beef is browned, add the chopped onion and minced garlic. Cook for 2-3 minutes until the onion becomes soft and translucent, and the garlic is fragrant.
- Drain any excess grease from the beef, ensuring the chimichangas aren’t greasy.
- Add the taco seasoning and water to the skillet. Stir well to coat the beef evenly with the seasoning. Let the mixture simmer for about 5 minutes, or until it thickens up and becomes more cohesive. Remove from heat and set aside to cool slightly.
2. Assemble the Chimichangas:
- Lay a large flour tortilla flat on a clean surface. You can heat the tortillas slightly for a few seconds in the microwave to make them more pliable if needed.
- Spoon 2-3 tablespoons of the beef mixture into the center of the tortilla. Be careful not to overstuff the tortillas, as this could make them difficult to roll.
- Top the beef mixture with a generous amount of shredded cheddar and Monterey Jack cheese. The cheese will melt and bind the filling together when baked.
- Fold in the sides of the tortilla over the filling, then carefully roll it up tightly, ensuring the seam is on the bottom. This will keep the chimichangas secure as they bake.
3. Bake the Chimichangas:
- Preheat your oven to 400°F (200°C). This high temperature ensures that the chimichangas crisp up nicely without the need for frying.
- Place the rolled chimichangas seam-side down on a baking sheet lined with parchment paper to prevent sticking and for easy cleanup.
- Brush each chimichanga with melted butter or vegetable oil. This helps them achieve a crispy, golden-brown crust in the oven.
- Bake for 20-25 minutes, or until the chimichangas are golden and crispy. Flip them halfway through baking to ensure even crispiness on all sides.
4. Serve and Garnish:
- Remove the chimichangas from the oven and allow them to cool slightly for a few minutes before serving.
- Serve the chimichangas warm, topped with sour cream, salsa, and a sprinkle of chopped cilantro for added freshness and flavor.
- These chimichangas are perfect for dipping into salsa, guacamole, or even a tangy ranch dressing for an extra touch.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Calories: Approx. 350 per chimichanga
Tips:
- If you prefer a healthier version, you can use ground turkey or chicken instead of beef, and opt for reduced-fat cheese.
- For a vegetarian option, replace the ground beef with a combination of black beans, corn, and chopped bell peppers for a satisfying filling.
- Customize the filling: You can add extra ingredients to the beef mixture such as diced green chilies, jalapeños, or a handful of spinach for more flavor and nutrients.
- If you don’t have taco seasoning on hand, you can make your own by mixing chili powder, cumin, garlic powder, onion powder, and paprika to taste.
These Beef and Cheese Chimichangas are a crowd-pleasing dish with minimal effort required. Whether you’re looking for a quick dinner or a flavorful party dish, they’re sure to be a hit with everyone!
