Loaded Cheesy Beef Chimichangas with Crispy Golden Tortillas
By Emma Collins
Prep
15 min
Cook
25 min
Total
40 min
Servings
6
Level
Easy
Cooking the beef filling until thick avoids making the tortillas soggy. Cooking the chimichangas seam side down crisps the tortillas. Loaded Cheesy Beef Chimichangas are filled with taco-seasoned ground beef, refried beans, and cheddar or other Mexican cheeses.
Ground beef is sautéed with diced yellow onion and drained to remove excess fat from the burrito filling. Garlic, taco seasoning mix, and canned salsa are sautéed for three to four minutes with ground beef to thicken the filling. Refried pinto beans and cheese are added to the ground beef mixture in the servings of flour tortillas.
The filling should be thick and sturdy enough to form a roll rather than covering the tortilla. Warm, flexible tortillas can be rolled without tearing, and a firm roll keeps the sides tucked in. Two common problems that can cause food to leak from and soften the tortilla are overfilling and saucy fillings.
Bake chimichangas at 400°F to create a crunchy crust. Turn chimichangas over during baking, or pan-fry to crisp both sides. Wait a few minutes after baking before topping chimichangas with sour cream, lettuce, guacamole, salsa, and other ingredients. Store leftover chimichangas and toppings separately to preserve texture.
Why this recipe works
- Thickening salsa-seasoned beef reduces moisture in the filling. This technique helps flour tortillas cook and brown evenly.
- Draining fat after browning prevents a slimy texture in the final dish. It helps maintain the texture of the beans, meat, and cheese and prevents them from being slimy.
- Heating tortillas makes them more flexible during rolling and reduces the risk of cracking when you fold the sides inward around the layered filling.
- Starting with the burrito-sealed end on the bottom prevents the chimichanga from unrolling while cooking until it is browned.
- Baked foods have a crust and oil added to the top. Deep-fried foods are cooked in oil on all sides.
- A short storage time after preparation can help set the filling to reduce spilling when serving chimichangas.
Ingredients
- •6 extra-large burrito-style flour tortillas
- •2 tbsp neutral oil (for frying or brushing; skillet version uses 2-3 tablespoons)
- •1 cup mashed refried pinto beans
- •1 small yellow onion (finely minced)
- •2 cloves garlic (pressed or finely minced)
- •1 lb lean ground beef
- •1 ½ cups shredded cheddar or Mexican-style cheese blend
- •½ cup tomato-based salsa
- •1 oz taco seasoning mix (1 packet; store-bought or homemade)
- •sour cream (optional topping)
- •chopped lettuce (optional topping)
- •guacamole (optional topping)
- •additional salsa (optional topping)
Instructions
- 1
Heat a wide skillet over medium heat and brown the ground beef with the finely chopped onion until the meat is no longer pink and the onion has softened.
- 2
Drain any rendered fat from the pan.
- 3
Stir in the garlic, taco seasoning, and salsa.
- 4
Simmer for 3 to 4 minutes, stirring occasionally, until the mixture is fully incorporated and thickened.
- 5
Warm the flour tortillas briefly until pliable.
- 6
Spoon refried beans along the center of each tortilla, then add a portion of the beef mixture and shredded cheese.
- 7
Fold the sides inward and roll each tortilla tightly into a secure burrito shape.
- 8
For the baked version, preheat the oven to 400°F (200°C), arrange the chimichangas seam-side down on a baking tray, brush lightly with oil, and bake for 18 to 20 minutes, flipping halfway through, until golden and crisp.
- 9
For the skillet version, warm 2 to 3 tablespoons of oil in a skillet over medium heat, then fry the chimichangas seam-side down for 2 to 3 minutes per side until evenly browned and crispy.
- 10
Let the cooked chimichangas rest for about 2 minutes.
- 11
Serve warm with optional sour cream, chopped lettuce, guacamole, or additional salsa.
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