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Crispy Beef Chimichangas Recipe

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4.4 from 147 reviews

This Perfect Crispy Beef Cheese Chimichangas recipe delivers a delicious Tex-Mex favorite featuring seasoned ground beef, refried beans, and melted cheese wrapped in crispy baked flour tortillas. Perfectly seasoned and baked until golden and crunchy, these chimichangas are garnished with fresh cilantro and sour cream for an irresistible meal.

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 usage)
  • 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
  • Cilantro, for garnish
  • Sour cream, for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the chimichangas until crispy and golden.
  2. Cook Ground Beef: In a skillet over medium heat, brown 1 pound of lean ground beef, breaking it up with a spatula to ensure even cooking.
  3. Add Onion and Garlic: Add ½ cup diced onion and 1 minced clove of garlic to the skillet. Cook for 3 minutes until softened, adding flavor and aroma to the filling.
  4. Season the Filling: Stir in 1 teaspoon chili powder, ½ teaspoon cumin, and ½ teaspoon dried oregano. Cook for another minute to toast the spices and intensify their fragrance.
  5. Incorporate Beans and Sauces: Mix in 1 15-ounce can refried beans, 1 8-ounce can tomato sauce, and 1 4.5-ounce can green chilies. Cook the mixture until it thickens, creating a hearty filling.
  6. Warm Tortillas and Assemble: Warm the 8 flour tortillas to make them pliable. Spoon the filling into each tortilla, then fold and roll tightly to enclose. Secure each chimichanga with wooden toothpicks to prevent unrolling during baking.
  7. Prepare for Baking: Place the rolled chimichangas seam side down on a greased baking sheet. Brush the tops lightly with vegetable oil to promote crispiness.
  8. Bake: Bake in the preheated oven for 20-25 minutes or until the chimichangas are golden brown and crispy on the outside.
  9. Warm Sauce: While the chimichangas bake, warm the remaining 15-ounce can of tomato sauce to use as a topping.
  10. Serve: Remove toothpicks, then serve chimichangas topped with the warm tomato sauce, 1 ½ cups shredded cheese, sour cream, and fresh cilantro. Enjoy immediately while hot and crispy.

Notes

  • Warming the tortillas before filling prevents tearing and makes rolling easier.
  • Use lean ground beef to reduce excess grease and keep the filling moist but not oily.
  • Brush with oil generously for extra crispy chimichangas or use cooking spray for a lighter option.
  • For more heat, keep the seeds in the jalapeno, or remove them for milder flavor.
  • These can also be fried if preferred for an even crispier texture.
  • Remove toothpicks carefully before serving to avoid any choking hazards.

Find it online: https://mealoria.com/crispy-beef-chimichangas-recipe/