Crispy Beef Chimichangas with Cheese Recipe
This Perfect Crispy Beef Cheese Chimichangas recipe features flavorful ground beef mixed with beans, spices, and cheese, all wrapped in flour tortillas and baked to golden perfection. Topped with warm tomato sauce, sour cream, and cilantro, these chimichangas deliver a satisfying Tex-Mex meal that's crispy, cheesy, and rich in flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 chimichangas
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Ingredients
Main Ingredients
- 1 pound lean ground beef
- ½ cup diced onion
- 1 clove garlic, minced
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon dried oregano
- 1 15-ounce can refried beans
- 1 8-ounce can tomato sauce
- 1 15-ounce can tomato sauce (divided)
- 1 4.5-ounce can green chilies
- 1 jalapeno, minced
- 8 10-inch flour tortillas
- Wooden toothpicks
- 1 ½ cups shredded Cheddar cheese or Colby Jack
- Vegetable oil (for brushing and frying)
- Cilantro (for garnish)
- Sour cream (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the chimichangas later.
- Cook Beef and Aromatics: In a skillet over medium heat, brown the lean ground beef until fully cooked. Add the diced onion and minced garlic, cooking for about 3 minutes until the onion is softened and fragrant.
- Add Spices: Stir in the chili powder, cumin, and dried oregano, cooking the mixture for an additional minute to release the spices' flavors.
- Mix Beans and Sauce: Add the refried beans, 8-ounce tomato sauce, and green chilies to the skillet. Cook and stir until the mixture thickens, forming a flavorful filling.
- Prepare Tortillas: Warm the flour tortillas to make them pliable. Spoon a generous amount of the beef and bean filling onto each tortilla. Fold and roll the tortillas tightly, securing them with wooden toothpicks to keep their shape.
- Arrange and Oil: Place the rolled chimichangas seam side down on a greased baking sheet. Brush the tops lightly with vegetable oil to help achieve a crispy texture in the oven.
- Bake: Bake the chimichangas in the preheated oven for 20-25 minutes, or until they are crisp and golden brown on the outside.
- Warm Sauce: While the chimichangas bake, warm the remaining 15-ounce can of tomato sauce for serving as a topping.
- Serve: Remove the toothpicks from the chimichangas. Top each one with warm tomato sauce, shredded cheddar or Colby Jack cheese, sour cream, and fresh cilantro. Serve immediately while hot and crispy.
Notes
- You can substitute ground turkey for a leaner option.
- For extra heat, leave in the seeds of the jalapeno or add hot sauce to the filling.
- Ensure tortillas are warmed before rolling to prevent cracking.
- Use toothpicks to secure chimichangas to maintain shape during baking.
- If desired, you can fry the chimichangas in oil instead of baking for a crunchier exterior, but baking is a healthier option.
- Leftover chimichangas can be reheated in the oven for best texture preservation.
