Beef and Cheese Chimichangas
Ingredients:
1 lb ground beef
1/2 cup onion, finely chopped
2 cloves garlic, minced
1 packet taco seasoning
1/2 cup water
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
6 large flour tortillas
1/4 cup melted butter or vegetable oil (for brushing)
Sour cream, salsa, and chopped cilantro for serving
Directions:
Prepare the Beef Filling:
In a large skillet over medium heat, brown the ground beef, breaking it up as it cooks. Add the chopped onion and minced garlic, cooking until the onion is soft.
Drain any excess grease, then add the taco seasoning and water. Stir and simmer for about 5 minutes until the mixture is thickened. Remove from heat.
Assemble the Chimichangas:
Place a large tortilla on a clean surface. Spoon 2-3 tablespoons of the beef mixture into the center of the tortilla.
Top the beef with a mixture of cheddar and Monterey Jack cheese.
Fold the sides of the tortilla over the filling, then roll it up tightly to enclose the filling.
Bake the Chimichangas:
Preheat your oven to 400°F (200°C).
Place the rolled chimichangas seam-side down on a baking sheet lined with parchment paper. Brush each chimichanga with melted butter or a light coating of vegetable oil for a crispy texture.
Bake for 20-25 minutes, or until golden brown and crispy.
Serve and Garnish:
Remove from the oven and let cool slightly.
Serve warm, topped with sour cream, salsa, and chopped cilantro.
Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins
Kcal: Approx. 350 per chimichanga | Servings: 6