Beef and Cheese Chimichangas

This beef and cheese chimichanga recipe transforms simple ingredients into crispy, golden bundles of Tex-Mex flavor that your family will request again and again. I perfected these over countless Sunday dinners, striking the perfect balance between oven-baked crispiness and indulgent cheesy filling.

These chimichangas have become my go-to solution for busy weeknights. I first created this oven-baked version when my kids were begging for restaurant-style Mexican food but I wanted something less greasy yet equally satisfying.

Ingredients

• Ground beef: Provides the hearty base. Look for 80/20 lean-to-fat ratio for best flavor without excessive grease
• Diced onion and fresh garlic: Create an aromatic foundation. Always use fresh garlic rather than pre-minced for superior flavor
• Taco seasoning packet: Saves time and ensures consistent flavor. Choose low-sodium varieties if watching salt intake
• Cheddar cheese and Monterey Jack: Cheddar adds sharp tanginess while Monterey Jack brings creamy meltability. Grate your own for better melting properties
• Large flour tortillas: Must be fresh and pliable. Room temperature tortillas fold better without cracking
• Melted butter: Creates that irresistible golden exterior. Real butter delivers better flavor than cooking spray
• Sour cream, salsa, and cilantro: Provide fresh, cooling contrast to the rich filling

Step-by-Step Instructions

Preheat Oven:

Set your oven to 400°F while preparing other ingredients. This higher temperature ensures crispy exteriors without drying the filling. Line a baking sheet with parchment for easy cleanup and to prevent sticking.

Brown The Meat Mixture:

Use a large skillet over medium heat to cook beef, onion and garlic together. Break the meat into small crumbles with a wooden spoon while cooking. The onions should become translucent and the beef should have no pink remaining, about 7-8 minutes. Drain thoroughly to prevent soggy chimichangas.

Create The Flavor Base:

Stir in taco seasoning and water, allowing mixture to simmer until slightly thickened, about 3 minutes. The liquid should mostly evaporate, leaving a moist but not soupy texture. Let this cool slightly so the cheese won't immediately melt when added.

Combine With Cheese:

Fold both cheeses into the warm meat mixture, creating a unified filling. The warmth should slightly soften the cheese without completely melting it. This creates pockets of melty goodness in the final product.

Warm Tortillas:

Briefly heat tortillas in microwave between damp paper towels for 20 seconds, or in a dry skillet for 10 seconds per side. Warm tortillas are more pliable and less likely to tear when folding.

Fill And Fold:

Place each tortilla on a flat surface and add approximately half cup of filling slightly below center. Fold bottom edge over filling, then fold in sides, and roll upward to complete the package. Place seam-side down to prevent unraveling.

Prepare For Baking:

Arrange chimichangas on baking sheet with space between each. Generously brush all surfaces with melted butter or oil, which creates the signature crispy exterior without deep frying.

Bake To Perfection:

Bake for 10-12 minutes, then carefully flip each chimichanga and continue baking for another 10-12 minutes until all sides are golden brown and crispy. Listen for a slight hollow sound when tapped, indicating perfect crispness.

Serve And Garnish:

Transfer to plates while hot and top with generous dollops of sour cream, spoonfuls of salsa, and sprinkles of fresh cilantro for bright, fresh contrast to the rich filling.

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The secret to these chimichangas is definitely in the generous butter brushing before baking. I discovered this technique after several disappointing batches that just didn't achieve that restaurant-quality crispness. My husband now requests these instead of takeout, which I consider the highest compliment!

Storage Solutions

These chimichangas maintain their quality remarkably well when stored properly. After cooling completely, wrap individual chimichangas in aluminum foil and refrigerate for up to 3 days. To reheat, unwrap and place in a 350°F oven for about 10 minutes until heated through and crispy again. Microwaving is possible but sacrifices the crispy texture. For longer storage, freeze wrapped chimichangas for up to 2 months in freezer bags. Thaw overnight in the refrigerator before reheating for best results.

Easy Substitutions

This recipe welcomes creative variations based on what you have available. Replace ground beef with shredded chicken, pulled pork, or even black beans for a vegetarian option. The taco seasoning can be substituted with 2 tablespoons of homemade blend using chili powder, cumin, garlic powder, and oregano. Dairy-free cheese alternatives work surprisingly well if you have lactose concerns. For a spicier version, add a diced jalapeño to the meat mixture or incorporate pepper jack cheese instead of Monterey Jack.

Serving Suggestions

Transform these chimichangas into a complete feast by pairing them with complementary sides. Mexican rice with bright pops of tomato and peas makes an excellent bed for these crispy bundles. A simple side salad with avocado, black beans, corn, and lime vinaigrette adds freshness and nutritional balance. For an authentic restaurant experience, serve with warmed refried beans topped with extra cheese. Consider setting up a toppings bar with guacamole, various salsas, pickled jalapeños, and lime wedges for a customizable family dinner that everyone will enjoy.

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Frequently Asked Questions

→ What is the key to crispy chimichangas?

Brushing the tortillas with melted butter or oil before baking ensures a crispy golden texture without the need for deep frying.

→ Can I use other types of cheese?

Yes, feel free to substitute cheddar and Monterey Jack with cheeses like mozzarella, pepper jack, or a Mexican blend based on your preference.

→ Can chimichangas be frozen for later?

Absolutely! Assemble the chimichangas, but omit the butter or oil. Freeze them individually, then bake as needed, adding a few minutes to the cooking time.

→ What tortillas work best for chimichangas?

Large flour tortillas are ideal because they are pliable and hold the filling without splitting during baking.

→ What toppings pair well with chimichangas?

Sour cream, salsa, guacamole, pico de gallo, and fresh cilantro are all excellent choices to enhance the flavor and presentation.