Ingredients
Method
Preparation
- Dice the onion, mince the garlic, and measure the taco seasoning, salsa, beans, and cheese. Lay out tortillas for easy filling.
Cooking the Beef
- Heat a large skillet over medium. Add ground beef and diced onion. Cook, breaking meat apart, until browned and onions are softened, about 6–8 minutes.
- Drain any excess grease. Return the skillet to medium-low heat. Stir in garlic, taco seasoning, and salsa. Simmer 3–4 minutes so flavors meld.
Building the Chimichangas
- Lay a tortilla flat. Spread about 2 tablespoons of refried beans down the center, spoon on a generous portion of the beef mixture, and top with a handful of shredded cheese.
- Fold in the sides slightly, then roll tightly from one edge to the other to seal. Repeat with remaining tortillas.
Cooking Methods
- Oven method: Preheat oven to 400°F (200°C). Place chimichangas seam-side down on a baking sheet. Brush with vegetable oil. Bake 18–20 minutes until golden and crisp.
- Skillet method: Heat 1–2 tablespoons of oil in a large skillet over medium-high. Add chimichangas seam-side down and cook 2–3 minutes per side until deep golden and crisp.
Serving
- Serve topped with sour cream, guacamole, salsa, chopped cilantro, or pickled onions as desired.
Nutrition
Notes
Refrigerate cooked chimichangas in an airtight container for up to 3–4 days. To reheat, warm in a 375°F oven for 8–10 minutes or air-fry at 350°F for 5–7 minutes.