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Crispy Beef Chimichangas Recipe

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4.4 from 72 reviews

These Perfect Crispy Beef Cheese Chimichangas are a delicious Tex-Mex dish featuring seasoned ground beef and refried beans wrapped in flour tortillas, baked to golden perfection, and topped with melted cheese, warm tomato sauce, sour cream, and fresh cilantro. Crispy on the outside and flavorful inside, they’re perfect for a satisfying dinner or party appetizer.

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
  • 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 and sour cream (for garnish)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (205°C) to ensure it’s hot enough for baking the chimichangas to a crisp golden finish.
  2. Brown the Beef: In a skillet over medium heat, brown 1 pound of lean ground beef until no longer pink, breaking it up as it cooks for even texture.
  3. Sauté Aromatics: Add ½ cup diced onion and 1 minced garlic clove to the beef. Cook for about 3 minutes until the onions soften and become translucent, enhancing flavor.
  4. Spice it Up: Stir in 1 teaspoon chili powder, ½ teaspoon cumin, and ½ teaspoon dried oregano, cooking the mixture for 1 minute to toast the spices and deepen the aroma.
  5. Add 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 (drained). Cook while stirring until the filling thickens nicely, ensuring it binds well.
  6. Warm Tortillas: Gently warm the 8 flour tortillas to make them pliable for rolling without cracking.
  7. Assemble Chimichangas: Spoon an ample amount of the beef and bean filling onto each tortilla. Fold in the sides and roll tightly to enclose the filling. Secure the edges with wooden toothpicks to keep their shape while baking.
  8. Prepare for Baking: Place the rolled chimichangas seam side down on a greased baking sheet. Brush the tops lightly with vegetable oil to promote crisping and golden browning.
  9. Bake Until Crisp: Bake in the preheated oven for 20-25 minutes, or until the chimichangas are crisp and golden on the outside.
  10. Warm Sauce: While the chimichangas bake, warm the remaining 15-ounce can of tomato sauce in a saucepan for serving, adding moisture and flavor.
  11. Serve Garnished: Remove toothpicks from chimichangas and serve topped with warm tomato sauce, 1 ½ cups shredded Cheddar or Colby Jack cheese, dollops of sour cream, and fresh cilantro. Enjoy immediately while hot and crispy.

Notes

  • Use lean ground beef to reduce excess grease and keep the filling flavorful but not oily.
  • If preferred, substitute flour tortillas with gluten-free tortillas for a gluten-free version.
  • To increase heat, add more jalapeno or a dash of hot sauce into the filling.
  • For a vegetarian version, omit the beef and increase refried beans or add sautéed vegetables like bell peppers and mushrooms.
  • Ensure tortillas are warm before rolling to prevent cracking and breaking.
  • Brushing with oil is key for crispiness when baking instead of frying.
  • Always remove toothpicks before serving to avoid injury.

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