Beef and Cheese Chimichangas
Crisp baked chimichangas filled with taco seasoned ground beef and two melty cheeses, brushed with butter and served with sour cream, salsa, and cilantro.
Equipment
- Large skillet
- Baking sheet
- Parchment paper
- Pastry brush
- Instant read thermometer
Ingredients
Main Ingredients
- 1 lb ground beef 85 percent lean
- ½ cup onion finely chopped
- 2 cloves garlic minced
- 1 packet taco seasoning about 1 ounce
- ½ cup water
- 1 cup cheddar cheese shredded
- 1 cup Monterey Jack cheese shredded
- 6 large flour tortillas 10 inch
- ¼ cup unsalted butter melted, for brushing
- ½ cup sour cream for serving
- ½ cup salsa for serving
- 2 tbsp fresh cilantro chopped, for garnish
Instructions
Cooking
- Brown the beef. Cook the beef with the onion over medium heat for 8 to 10 minutes until browned and cooked to 160 degrees F. Drain the fat and stir in the garlic for 30 seconds.
- Thicken the filling. Add the taco seasoning and water and simmer for 5 minutes until thick. Cool for 5 minutes.
- Roll the tortillas. Fill each tortilla with about 1/3 cup beef and 1/3 cup mixed cheese, fold in the sides, and roll tightly.
- Bake until crisp. Set the rolls seam side down on a lined pan, brush with butter, and bake at 400 degrees F for 20 to 25 minutes until deep golden.
- Serve. Rest for 5 minutes, then top with sour cream, salsa, and cilantro.
Notes
Substitutions: Use ground turkey or shredded chicken in the same amount, or replace the meat with refried beans for a meatless version.
Tips: Drain the beef well, cool the filling briefly, and roll tightly. Finished rolls should reach 165 degrees F in the center.
Storage: Refrigerate for up to 3 days or freeze for up to 2 months. Reheat at 350 degrees F until hot.