Description
Sizzling beef and cheese chimichangas bring Mexican street cuisine straight to home kitchens with crispy golden perfection. Savory seasoned meat wrapped in warm tortillas creates an irresistible meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 1 lb ground beef
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded monterey jack cheese
Vegetables and Seasonings:
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
Wrap and Cooking:
- 6 large flour tortillas
- 2 tbsp vegetable oil
- Optional: sour cream for serving
- Optional: salsa for serving
- Optional: chopped cilantro for garnish
Instructions
- Preheat the oven to 400°F and prepare a baking sheet with parchment paper for easy cleanup.
- In a large skillet, sauté diced onions over medium heat until translucent and fragrant, about 3-4 minutes.
- Add minced garlic and ground beef to the skillet, breaking the meat into small crumbles while cooking until completely browned and no pink remains.
- Incorporate chili powder, cumin, salt, and black pepper into the meat mixture, stirring thoroughly to distribute the spices evenly.
- Remove the skillet from heat and drain any excess fat from the beef mixture.
- Sprinkle cheddar and monterey jack cheeses into the seasoned beef, mixing until the cheese begins to melt slightly.
- Warm the flour tortillas for 10-15 seconds to make them more pliable and easier to fold.
- Place a generous portion of the beef and cheese mixture in the center of each tortilla, folding the sides inward and rolling tightly to create sealed chimichangas.
- Brush each chimichanga with vegetable oil, ensuring complete coverage to promote even browning.
- Arrange the rolled chimichangas seam-side down on the prepared baking sheet.
- Bake for 20-25 minutes, rotating the pan halfway through, until the tortillas turn golden brown and crispy.
- Remove from oven and let rest for 2-3 minutes before serving.
- Garnish with optional chopped cilantro and serve with sour cream and salsa on the side.
Notes
- Customize spice levels by adjusting chili powder and cumin to suit personal heat preferences.
- Prevent soggy chimichangas by thoroughly draining beef and using minimal liquid ingredients.
- Create healthier alternatives by substituting ground beef with lean turkey or plant-based protein crumbles.
- Enhance flavor complexity by adding finely diced bell peppers or jalapeños during meat sautéing stage.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Snacks, Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 500
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 80 mg