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Beef and Cheese Chimichangas

Beef and cheese chimichangas with crispy, golden baked tortillas stuffed with seasoned ground beef and melted cheddar + Monterey Jack. Oven-baked for crunch—then finished with bold salsa flavor and fresh toppings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 1 lb lean ground beef
  • 1 small onion, diced
  • 2 garlic, minced
  • 1 packet taco seasoning
  • 0.33 cup water
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 0.5 cup salsa
Chimichangas
  • 6 large flour tortillas
  • 2 tbsp melted butter or oil
Optional Toppings
  • sour cream
  • diced tomatoes
  • sliced green onions
  • fresh cilantro
  • guacamole

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Preheat and cook the filling
  1. Preheat the oven to 400°F (200°C). Line a baking sheet and keep it ready for the rolled chimichangas.
  2. Cook the ground beef and diced onion in a skillet over medium heat until browned. Stir occasionally so the beef browns evenly.
  3. Drain excess grease from the skillet. Return it to the burner after draining.
  4. Add the minced garlic and cook for 30 seconds. Stir continuously to prevent burning.
  5. Stir in the taco seasoning and water. Keep stirring until the mixture looks evenly combined.
  6. Simmer for 3–4 minutes. Let the mixture thicken slightly, then remove the skillet from the heat.
  7. Stir in the salsa. Mix until the filling is fully sauced and cohesive.
Assemble and bake
  1. Place the beef mixture in the center of each flour tortilla. Use enough filling to mound slightly but avoid overfilling.
  2. Top the filling with shredded cheddar cheese and shredded Monterey Jack cheese. Distribute so cheese melts throughout each chimichanga.
  3. Fold in the sides and roll tightly into chimichangas. Press the seam gently so the tortilla holds during baking.
  4. Place the chimichangas seam-side down on the baking sheet. Arrange with space between them for even browning.
  5. Brush the chimichangas with melted butter or oil. Add a light, even coating for crisp edges.
  6. Bake for 20–25 minutes until golden and crispy. Serve hot as soon as they come out of the oven.
Serve
  1. Serve with sour cream, diced tomatoes, sliced green onions, fresh cilantro, and guacamole as desired. Add toppings right before eating for best texture.

Notes

For easier rolling, warm flour tortillas for 10–15 seconds in the microwave (covered) before filling. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 375°F (190°C) oven until crisp, about 10–15 minutes. Freezing is not recommended for the baked chimichangas because the tortillas can soften after thawing. For a lighter option, use reduced-fat cheddar and Monterey Jack and drain beef thoroughly to cut calories.