Beef and Cheese Chimichangas
Enjoy the comforting crunch of beef and cheese chimichangas filled with seasoned ground beef, refried beans, and melted cheddar, perfect for quick weeknight dinners or game-day snacks.
Ingredients
For the Filling
- 1 lb ground beef Can be substituted with ground turkey or chicken for a leaner option.
- 1 small onion, finely diced Fresh onion gives better texture and flavor.
- 2 cloves garlic, minced Can be substituted with garlic powder.
- 1 packet (1 oz) taco seasoning Lower sodium options available.
- ½ cup salsa Adjust to taste for heat.
- 1 cup refried beans Black beans can be used for a chunkier filling.
For Assembling
- 1 ½ cups shredded cheddar cheese Mexican blend can also be used.
- 6 large flour tortillas Burrito-size tortillas are ideal.
- 2 tbsp vegetable oil For brushing or frying.
To Serve
- Sour cream
- Guacamole
- Lettuce
- Extra salsa To taste.
Instructions
Preparation
- Heat a large skillet over medium heat. Add the ground beef and finely diced onion. Cook until beef is browned and onion is softened, draining any excess grease.
- Stir in minced garlic, taco seasoning, and salsa. Simmer for 3-4 minutes until the mixture thickens slightly.
- Warm the tortillas briefly until flexible. Spread refried beans down the center of each tortilla.
Assembly
- Spoon a portion of the beef mixture over the refried beans, then top with shredded cheese. Fold in the sides and roll tightly.
Cooking
- For oven method, preheat oven to 400°F. Place chimichangas seam-side down on a baking sheet, brush with vegetable oil, and bake for 18-20 minutes until golden.
- For skillet method, heat vegetable oil in a skillet and cook chimichangas for 2-3 minutes per side until golden and crispy.
Serving
- Let chimichangas rest for 2 minutes before serving. Serve hot with sour cream, guacamole, lettuce, and extra salsa.
Notes
Use medium heat when browning beef. Warm tortillas before rolling to prevent tearing. Draining excess grease helps avoid soggy chimichangas.