Easy Crispy Beef Cheese Chimichangas (Printable Version)
# What You'll Need:
→ Filling
01 -
680 g ground beef
02 -
1 medium yellow onion, diced
03 -
3 cloves garlic, minced
04 -
2 tablespoons taco seasoning
05 -
1 can (454 g) refried beans
06 -
200 g shredded cheddar cheese
07 -
100 g shredded Monterey Jack cheese
08 -
1 small can (113 g) diced green chiles
09 -
Salt and black pepper, to taste
→ Assembly
10 -
8 large flour tortillas (20-25 cm diameter)
11 -
Vegetable oil or cooking spray
12 -
2 tablespoons melted butter (optional)
→ Serving
13 -
Sour cream
14 -
Guacamole
15 -
Salsa
16 -
Pico de gallo
17 -
Shredded lettuce
18 -
Diced tomatoes
19 -
Spanish rice
20 -
Fresh cilantro
# Step-by-Step Directions:
01 -
In a large skillet over medium-high heat, cook 680 g ground beef with diced onion until beef is browned and crumbled. Drain excess fat.
02 -
Add minced garlic and 2 tablespoons taco seasoning to the beef. Cook for 1-2 minutes until fragrant. Season with salt and pepper.
03 -
Stir in refried beans, diced green chiles, and 100 g shredded cheddar cheese. Mix thoroughly until cheese melts and ingredients combine evenly. Remove from heat.
04 -
Preheat oven to 220°C. Line a baking sheet with parchment paper. Arrange tortillas, filling, and remaining cheese nearby.
05 -
Microwave tortillas for 20-30 seconds to make them pliable and prevent cracking during rolling.
06 -
Place approximately 120 ml (½ cup) of filling in the center of each tortilla. Top with a generous handful of remaining cheese.
07 -
Fold the sides inward, then roll tightly from the bottom up to enclose the filling completely. Position seam-side down on the baking sheet.
08 -
Brush or spray the chimichangas with vegetable oil or melted butter to promote a golden, crispy exterior.
09 -
Bake for 20-25 minutes, flipping halfway through baking process, until all sides are golden brown and crispy.
10 -
Allow chimichangas to rest for 5 minutes before serving with sour cream, guacamole, salsa, and other desired toppings.
# Helpful Notes:
01 -
Do not overfill to avoid bursting during baking. Rolling tightly and placing seam-side down ensures sealing for a crisp shell.