Description
Crispy on the outside and hearty on the inside, these beef and cheese chimichangas are a delicious handheld comfort food perfect for busy weeknights and gatherings.
Ingredients
- 1 lb ground beef
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 packet (1 oz) taco seasoning
- 1/2 cup salsa
- 1 cup refried beans
- 1 1/2 cups shredded cheddar cheese or Mexican blend
- 6 large flour tortillas (burrito-size)
- 2 tbsp vegetable oil (for brushing or frying)
Instructions
- Heat a large skillet over medium. Add ground beef and diced onion. Cook until beef is browned and onion is tender, about 6–8 minutes. Drain excess grease.
- Stir in minced garlic, taco seasoning, and salsa. Simmer for 3–4 minutes until thickened. Remove from heat.
- Lay a tortilla flat. Spread 1–2 tablespoons of refried beans down the center. Top with a scoop of the beef mixture and a handful of cheese.
- Fold in the sides of the tortilla, then roll tightly like a burrito so the seam is on the bottom. Repeat with remaining tortillas.
- For the oven method: Preheat oven to 400°F (200°C). Place chimichangas seam-side down on a baking sheet, brush with vegetable oil, and bake for 18–20 minutes until golden.
- For the skillet method: Heat oil in a skillet over medium. Place chimichangas seam-side down and cook for 2–3 minutes per side until crispy.
- Let rest for 2 minutes before serving. Top as desired.
Notes
Serve with sour cream, guacamole, lettuce, and extra salsa. Chimichangas can be refrigerated for 3–4 days or frozen for up to 2 months.