Ingredients
For the Filling:
- 1 lb ground beef
- ½ small onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning (or 2 tbsp homemade)
- ¼ cup water or beef broth
- ½ cup salsa (or diced tomatoes)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
For the Chimichangas:
- 6 large flour tortillas
- 2 cups vegetable oil (for frying)
- 1 tablespoon butter, melted (if baking)
Optional Toppings:
- Sour cream
- Guacamole
- Salsa or pico de gallo
- Chopped cilantro
Instructions
Step-by-Step Instructions
1. Make the Beef Filling
- In a large skillet, cook ground beef and onion over medium heat until browned.
- Drain excess fat, then stir in garlic, taco seasoning, water, and salsa.
- Simmer for 5 minutes, until thickened. Remove from heat.
- Stir in cheddar and Monterey Jack cheese, mixing until melted.
2. Assemble the Chimichangas
- Place a scoop of beef filling in the center of each tortilla.
- Fold in the sides, then roll tightly into a burrito shape.
- Secure with toothpicks if needed.
3. Fry or Bake the Chimichangas
To Fry (Traditional Method):
- Heat 2 inches of vegetable oil in a deep skillet to 350°F (175°C).
- Carefully place chimichangas seam-side down and fry 2-3 minutes per side until golden brown.
- Drain on paper towels and serve hot!
To Bake (Healthier Option):
- Preheat oven to 400°F (200°C).
- Brush chimichangas with melted butter and place on a baking sheet.
- Bake for 18-20 minutes, flipping halfway, until crispy and golden brown.
4. Serve & Enjoy!
- Remove toothpicks and top with sour cream, guacamole, and salsa.
- Serve with Mexican rice, refried beans, or a fresh salad!
Notes
Tips for the Best Chimichangas
✅ Use fresh tortillas – Warm them slightly to prevent cracking.
✅ Don’t overfill – Too much filling makes them hard to roll and fry.
✅ Seal properly – Fold the tortillas tightly so they stay closed.
✅ Use a thermometer – Keep oil at 350°F for perfect crispiness.
✅ For extra crunch – Sprinkle Parmesan cheese on top after baking!