Description
Beef Chimichangas bring pure Mexican comfort right to your dinner table, packed with zesty flavors that make your taste buds dance. Crispy on the outside and stuffed with seasoned beef, these golden beauties turn an ordinary meal into a delicious celebration of home-style cooking.
Ingredients
Scale
Main Ingredients:
- 1 pound ground beef
- 6 large flour tortillas
- 1 cup shredded cheddar cheese
Seasonings and Spices:
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Supporting Ingredients:
- 1 small onion
- 2 cloves garlic
- ½ cup salsa
- 1 tablespoon olive oil
- Sour cream
- Guacamole
- Salsa or pico de gallo
- Chopped cilantro
- Sliced jalapenos
Instructions
- Preheat your oven to a crisp 400°F, creating the perfect environment for golden, crunchy chimichangas.
- Grab a large skillet and set it over medium heat. Crumble 1 pound of ground beef and add diced onions, cooking for 5-7 minutes until the meat browns completely and onions turn translucent.
- Drain any excess fat from the skillet. Add 2 minced garlic cloves, 1 teaspoon cumin, 1 teaspoon chili powder, ½ teaspoon smoked paprika, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Pour ½ cup salsa into the skillet and simmer for 2 minutes. Remove from heat and fold in 1 cup shredded cheddar cheese until melted.
- Take a large flour tortilla and spoon ½ cup of your spiced beef mixture directly into the center.
- Carefully fold the tortilla’s sides inward, then roll into a compact burrito shape. Place seam-side down on a greased baking sheet.
- Repeat the filling and rolling process with remaining tortillas until your baking sheet is lined with six chimichangas.
- Brush each chimichanga with 1 tablespoon olive oil, ensuring a light, even coating for maximum crispiness.
- Slide the baking sheet into the preheated oven and bake for 20-25 minutes, rotating the pan halfway through to guarantee even browning.
- Remove from the oven when the chimichangas turn a beautiful golden brown with crispy edges. Let cool for 2-3 minutes before serving.
- Plate your chimichangas and garnish with fresh sour cream, guacamole, salsa, chopped cilantro, and sliced jalapeños for extra zest.
Notes
- Drain beef thoroughly to prevent soggy chimichangas and ensure a crispy exterior.
- Use fresh, high-quality tortillas that are pliable but won’t tear when folding.
- For a healthier version, substitute ground beef with lean turkey or black beans and use whole wheat tortillas.
- Seal the edges tightly when rolling to prevent filling from leaking during baking, creating a perfect handheld meal.
- Prep Time: 10 minutes
- Cook Time: 27 minutes
- Category: Baked
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 410 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 60 mg