Beef and Cheese Chimichangas
Golden, crispy, and filled with seasoned beef and melted cheese, these chimichangas are a Tex-Mex favorite perfect for weeknight dinners or game-day meals. Oven-baked or air-fried for a lighter touch without sacrificing flavor.
INGREDIENTS:
1 lb ground beef lean
1/2 cup onion finely chopped
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp salt
1/4 tsp black pepper
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
6 flour tortillas large, burrito-size
2 tbsp vegetable oil for brushing or spraying
DIRECTIONS:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
In a skillet over medium heat, cook ground beef and onion until browned and no longer pink. Drain excess fat.
Stir in garlic powder, cumin, chili powder, salt, and pepper. Cook for 1–2 minutes more. Remove from heat.
Add both cheeses to the beef mixture and stir until evenly combined.
Spoon about 1/6 of the filling into the center of each tortilla. Fold in sides, then roll up tightly to form chimichangas.
Place seam-side down on the baking sheet. Brush or spray with oil.
Bake for 20–25 minutes or until golden and crispy. Serve hot with salsa, sour cream, or guacamole.