Ingredients
Scale
- 1 lb ground beef
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 packet (1 oz) taco seasoning (or homemade)
- ½ cup salsa
- 1 cup refried beans
- 1 ½ cups shredded cheddar cheese or Mexican blend
- 6 large flour tortillas (burrito-size)
- 2 tablespoons vegetable oil for brushing/frying
Instructions
- Cook the beef filling: In a large skillet over medium heat, cook ground beef and diced onion until the meat is browned and the onion is tender.
- Drain excess grease. Stir in garlic, taco seasoning, and salsa. Simmer for 3–4 minutes until well combined.
- Assemble the chimichangas: Spread a spoonful of refried beans down the center of each tortilla.
- Top with a generous scoop of the beef mixture and a handful of shredded cheese.
- Fold in the sides and roll up tightly like a burrito.
- Cook the chimichangas: Oven method (healthier): Preheat oven to 400°F (200°C). Place chimichangas seam-side down on a baking sheet. Brush lightly with vegetable oil and bake for 18–20 minutes, flipping once, until golden and crispy.
- Skillet method (crispier): Heat 2–3 tablespoons of oil in a skillet over medium heat. Place chimichangas seam-side down and cook 2–3 minutes per side until golden and crisp.
- Serve: Remove from heat and let rest for 2 minutes before serving. Add toppings such as sour cream, guacamole, lettuce, or salsa if desired.
Notes
- Use freshly grated cheese for better melting.
- You can substitute ground turkey for beef.
- Serve immediately for best crispiness.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Baking/Frying
- Cuisine: Mexican-American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 chimichanga
- Calories: 450
- Sugar: 3g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 75mg