Craving something cheesy, meaty, and totally satisfying? These oven-baked Beef and Cheese Chimichangas bring all the bold Tex-Mex flavor you love—without the mess of deep-frying. Stuffed with seasoned ground beef, melty cheese, and baked until golden and crispy, they’re a weeknight dinner win!
💥 Why You’ll Love This Recipe
- Crispy without frying – just brush and bake!
- Kid-friendly and freezer-friendly
- Customizable with your favorite toppings
- Ready in just 40 minutes
🛒 Ingredients You’ll Need
For the Filling:
- 1 lb ground beef
- ½ cup onion, finely chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning
- ½ cup water
For the Chimichangas:
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 6 large flour tortillas
- ¼ cup melted butter or vegetable oil (for brushing)
Optional Toppings:
- Sour cream
- Salsa
- Chopped cilantro
🔪 How to Make Beef and Cheese Chimichangas
1. Cook the Beef
In a skillet over medium heat, brown the ground beef, breaking it apart as it cooks.
Add the chopped onion and garlic and sauté until the onion is soft (about 5–6 minutes).
Drain any excess grease. Stir in the taco seasoning and water, and simmer for 5 minutes. Remove from heat.
2. Assemble
Place a tortilla on a clean surface.
Add 2–3 tablespoons of beef filling to the center.
Top with a generous sprinkle of cheddar and Monterey Jack cheeses.
Fold in the sides, then roll up tightly like a burrito.
3. Bake
Preheat oven to 400°F (200°C).
Line a baking sheet with parchment paper.
Place chimichangas seam-side down. Brush lightly with melted butter or oil.
Bake for 20–25 minutes, until golden and crispy. For extra crunch, broil for 1–2 minutes at the end.
4. Serve
Let cool slightly. Serve warm with sour cream, salsa, and fresh cilantro.
🍽️ Serving Tips
Pair these chimichangas with:
- Spanish rice or cilantro-lime rice
- Refried beans or black beans
- Fresh guacamole and lime wedges
🧊 Make-Ahead & Freezer Tips
- To freeze: Assemble but don’t bake. Wrap each in foil and freeze for up to 3 months.
- To bake from frozen: Unwrap, place on baking sheet, brush with oil, and bake at 400°F for 35–40 minutes.
📌 Recipe Summary
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 6 chimichangas
- Calories: ~350 kcal per chimichanga
📣 Craving More Tex-Mex Favorites?
Try these next:
- Cheesy Cabbage Casserole
- Rotisserie Chicken Enchiladas
- Crockpot Taco Soup