07/05/2025
Beef and Cheese Chimichangas
Ingredients:
1 lb ground beef
1/2 cup onion, finely chopped
2 cloves garlic, minced
1 packet taco seasoning
1/2 cup water
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
6 large flour tortillas
1/4 cup melted butter or vegetable oil (for brushing)
Sour cream, salsa, and chopped cilantro for serving
Directions:
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
In a large skillet over medium heat, cook the ground beef, onion, and garlic until the beef is browned and no longer pink. Drain any excess grease.
Stir in the taco seasoning and water. Cook, stirring occasionally, for about 2-3 minutes, or until the mixture thickens slightly. Remove from heat and let cool for a few minutes.
Mix the shredded cheddar and Monterey Jack cheeses into the beef mixture.
Warm the tortillas slightly to make them easier to fold.
Place about 1/2 cup of the beef and cheese mixture in the center of each tortilla. Fold in the sides, then roll up tightly like a burrito.
Place the chimichangas seam-side down on the prepared baking sheet.
Brush each chimichanga generously with melted butter or vegetable oil.
Bake for 20-25 minutes, turning once halfway through, until golden brown and crispy.
Serve hot with sour cream, salsa, and chopped cilantro.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 490 kcal | Servings: 6 servings
