Step-by-Step Instructions:
1️⃣ Preheat the Oven:
Set your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it for easy cleanup.
2️⃣ Cook the Beef Filling:
In a large skillet over medium heat, cook the ground beef with chopped onion and garlic until fully browned. Drain off any excess grease.
3️⃣ Season It Up:
Stir in the taco seasoning and water. Let simmer for 2–3 minutes, stirring occasionally, until the mixture thickens slightly. Remove from heat and let it cool a bit.
4️⃣ Add the Cheese:
Once the beef mixture has cooled slightly, stir in the shredded cheddar and Monterey Jack cheese until well combined.
5️⃣ Assemble the Chimichangas:
Warm the tortillas slightly to make them more pliable. Spoon about ½ cup of the beef-cheese mixture into the center of each tortilla. Fold in the sides, then roll up tightly like a burrito.
6️⃣ Get Crispy:
Place the chimichangas seam-side down on your prepared baking sheet. Brush the tops with melted butter or vegetable oil for that golden crunch.
7️⃣ Bake to Perfection:
Bake for 20–25 minutes, turning once halfway through, until golden brown and crispy on all sides.
8️⃣ Serve It Up:
Serve hot with your favorite toppings—sour cream, salsa, and a sprinkle of fresh cilantro. Dinner = done.
Pro Tips for Chimichanga Success:
- Want extra crisp? Broil for 1–2 minutes at the end—just keep an eye on them!
- Mix it up: Swap in pepper jack or add a dash of hot sauce to the beef for a spicy kick.
- Double up: These freeze beautifully—make a batch and save some for later!
Why You’ll Love These Chimichangas:
- Baked, Not Fried: All the crunch, none of the mess.
- Cheesy & Satisfying: Every bite is packed with seasoned beef and melty cheese.
- Family-Friendly Favorite: Kids and adults both love them.
Nutritional Info (per chimichanga, approx.):
- Calories: ~490
- Protein: ~25g
- Carbs: ~30g
- Fat: ~30g
- Fiber: ~2g
FAQ About Beef and Cheese Chimichangas:
Can I make them ahead of time?
Yes! Assemble and refrigerate for up to a day. Just brush with butter and bake when ready.
Can I freeze them?
Totally. Let cool, wrap individually, and freeze. Reheat at 375°F for 15–20 minutes.
Can I air fry instead?
Yes—air fry at 375°F for 10–12 minutes, flipping halfway through.
Troubleshooting & Tips:
- Filling leaking out? Don’t overfill and make sure to roll tightly.
- Tortillas tearing? Warm them in the microwave for 10–15 seconds first.
- Too bland? Add a little chopped jalapeño or smoked paprika to the beef.
Flavor Twists to Try:
- Southwest Style: Add corn, black beans, or chopped green chiles.
- Buffalo Beef: Stir in buffalo sauce and swap cheddar for blue cheese.
- Veggie Version: Use sautéed peppers, onions, and mushrooms in place of beef.
Perfect For:
- Taco Tuesday (with a twist)
- Game day snacking
- Family dinner nights
- Freezer meal prep
The Ultimate Chimichanga Experience:
These Beef and Cheese Chimichangas are crispy, cheesy, and loaded with flavor—without deep frying. Whether you’re hosting friends or just feeding the fam, this recipe brings big flavor with minimal fuss. Serve with your favorite toppings and dig into that golden, savory goodness.
Tried it? Tag us with your chimichanga creations—we want to see that cheesy melt and crispy crunch!
