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Recipe By: Steve Hamilton
Chimichanga: 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
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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.
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