Description

This delicious recipe for Baked Beef Chimichangas offers a crispy, flavorful twist on the classic Mexican favorite by baking instead of frying. Ground beef is seasoned with a blend of spices, cooked with onions and garlic, combined with diced tomatoes, cheddar cheese, and fresh cilantro, then wrapped in large flour tortillas and baked to golden perfection. Served with sour cream and salsa, these chimichangas make a satisfying and crowd-pleasing main course.

Ingredients

Scale

Beef Filling

1 pound ground beef
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup canned diced tomatoes
1/2 cup shredded cheddar cheese
1/4 cup chopped fresh cilantro

Assembly & Baking

6 large flour tortillas
2 tablespoons vegetable oil

Serving

Sour cream, for serving
Salsa, for serving

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Instructions

Preheat Oven and Prepare Baking Sheet: Set the oven to 400 degrees Fahrenheit and lightly grease a baking sheet to prevent sticking and ensure even browning of the chimichangas.
Cook the Beef Mixture: In a large skillet over medium heat, add ground beef along with salt, black pepper, chili powder, cumin, garlic powder, onion powder, chopped onion, and minced garlic. Cook for about 5 to 7 minutes, stirring occasionally, until the beef is thoroughly browned and the onions have softened.
Add Tomatoes, Cheese, and Cilantro: Stir in the canned diced tomatoes, shredded cheddar cheese, and chopped fresh cilantro into the beef mixture. Continue cooking for an additional 2 minutes to meld flavors and melt the cheese slightly.
Warm Tortillas: Gently warm the flour tortillas to make them more pliable and easier to roll without tearing.
Assemble Chimichangas: Place an ample portion of the beef mixture in the center of each tortilla. Fold the sides over the filling, then roll tightly from one edge to form a neat chimichanga wrap.
Prepare for Baking: Arrange the rolled chimichangas seam-side down on the prepared baking sheet. Lightly brush or spray the tops with vegetable oil to help achieve a crispy, golden exterior during baking.
Bake until Crispy: Bake in the preheated oven for 15 to 20 minutes, turning them halfway through the cooking time to ensure even browning. The chimichangas should be golden brown and crispy when done.
Serve: Remove from the oven and serve hot with sour cream and salsa on the side for dipping and added flavor.

Notes

You can substitute ground turkey or chicken for a lighter version of this dish.
For extra flavor, try adding shredded Monterey Jack or pepper jack cheese instead of or alongside the cheddar.
To make the chimichangas even crispier, broil them for 1–2 minutes at the end of baking, watching carefully to prevent burning.