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Crispy Beef and Cheese Chimichangas

Crispy beef and cheese chimichangas with seasoned ground beef and a melty cheddar–Monterey Jack filling, baked until golden brown. Folded flour tortillas are rolled tightly and crisped in the oven for easy weeknight crunch.
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Prep Time 20 minutes
Cook Time 28 minutes
Total Time 48 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

lean ground beef
  • 1 lb lean ground beef
onion
  • 1 small small onion, diced
garlic
  • 2 cloves cloves garlic, minced
taco seasoning
  • 1 packet packet taco seasoning
water
  • 0.33 cup water
cheddar cheese
  • 1 cup shredded cheddar cheese
monterey jack cheese
  • 1 cup shredded Monterey Jack cheese
flour tortillas
  • 6 large flour tortillas
melted butter or olive oil
  • 2 tbsp melted butter or olive oil
sour cream
  • Sour cream, for serving
salsa
  • Salsa, for serving
cilantro
  • Chopped cilantro, for garnish

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Prepare and bake
  1. Preheat the oven to 400°F (200°C) and place a sheet pan inside to heat for better browning.
  2. Cook the ground beef and onion in a large skillet over medium heat until browned, stirring to break up the meat.
  3. Add the garlic and cook for 30 seconds, until fragrant.
  4. Stir in taco seasoning and water, then simmer for 3–4 minutes until the mixture thickens.
  5. Remove from the heat and stir in both cheeses until fully melted and combined.
  6. Place the beef mixture in the center of each tortilla, then fold in the sides and roll tightly into chimichangas.
  7. Arrange the chimichangas seam-side down on the baking sheet so they hold together while crisping.
  8. Brush the tops with melted butter or olive oil for browning and crunch.
  9. Bake for 18–22 minutes at 400°F (200°C) until golden brown and crispy, turning the tray if needed for even color.
  10. Serve hot with sour cream, salsa, and chopped cilantro for a fresh finish.

Notes

For the crispiest results, roll tightly with the seam sealed underneath and bake on a preheated sheet pan. Store leftovers in the refrigerator for up to 3 days; reheat in a 400°F (200°C) oven until hot and re-crisped. Freezing is yes: cool completely, freeze on a tray, then bag and freeze up to 2 months—reheat from frozen in the oven. For a lighter option, use leaner ground beef and swap half of the cheese with part-skim shredded cheese to reduce calories while keeping the melt.