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Beef and Cheese Chimichangas

Beef and cheese chimichangas with seasoned ground beef and a melty cheddar–Monterey Jack filling, baked until tortillas turn golden and crispy. Rolled seam-side down and finished with cheese during the last minutes for extra pull.
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Prep Time 20 minutes
Cook Time 25 minutes
Simmer 3 minutes
Total Time 48 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Filling
  • 1 lb lean ground beef
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp taco seasoning
  • 0.5 tsp cumin
  • 0.5 tsp paprika
  • 0.25 cup tomato sauce
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
For Assembly
  • 6 large flour tortillas
  • 2 tbsp melted butter or olive oil spray
Optional Toppings
  • sour cream
  • salsa
  • guacamole
  • chopped cilantro
  • diced tomatoes

Equipment

  • 1 sheet pan

Method
 

Preheat and make the filling
  1. Preheat oven to 400°F (200°C) and set out a baking sheet for the chimichangas.
  2. Heat a large skillet over medium heat and cook the lean ground beef with the small onion until browned, stirring as needed for even color.
  3. Add the cloves garlic, and cook for 30 seconds until fragrant, then keep the heat at medium.
  4. Stir in taco seasoning, cumin, paprika, and tomato sauce until evenly combined.
  5. Simmer for 3 minutes until the mixture thickens slightly, then remove from heat.
  6. Stir in half of the shredded cheddar cheese and half of the shredded Monterey Jack cheese (if using both), so the filling becomes creamy.
Assemble and bake
  1. Spoon the beef and cheese filling into the center of each large flour tortilla.
  2. Fold the sides inward and roll tightly into chimichangas so they hold together.
  3. Place seam-side down on a baking sheet and brush lightly with melted butter or spray with olive oil.
  4. Bake for 20–25 minutes until golden and crispy.
  5. Sprinkle the remaining shredded cheddar cheese and shredded Monterey Jack cheese over the chimichangas during the last 5 minutes if desired.
Serve
  1. Serve the baked chimichangas immediately with sour cream, salsa, guacamole, chopped cilantro, and diced tomatoes as desired.

Notes

For the crispest bake, roll the tortillas tightly and place seam-side down so they seal as they heat. Refrigerate leftover chimichangas in an airtight container for up to 3 days; reheat on a sheet pan in a 400°F (200°C) oven until hot. Freezing is yes—freeze cooled chimichangas for up to 2 months and reheat from frozen at 400°F (200°C). For a lighter option, use reduced-fat shredded cheese and leaner ground beef (or swap turkey for the beef).