Description
Golden-baked pockets filled with savory spiced beef and gooey cheese, perfect for chilly evenings.
Ingredients
- 1 lb ground beef, browned and drained
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder (adjust to taste)
- 1/2 cup canned diced tomatoes, drained
- 1 cup shredded cheddar or a melting cheese blend
- 6 large flour tortillas (or gluten-free tortillas for a variation)
- 2 tbsp olive oil or neutral oil (for brushing)
- Salt and pepper to taste
- Optional: chopped cilantro, sour cream, and salsa for serving
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment.
- Make the filling: Sauté the onion in a skillet over medium heat until translucent. Add garlic and cook for 30 seconds.
- Stir in the ground beef, cumin, paprika, chili powder, salt, and pepper. Cook until beef is fully browned, then stir in diced tomatoes and heat through. Remove from heat and let cool slightly.
- Warm the tortillas briefly in the microwave (15–20 seconds) or in a dry skillet so they’re flexible.
- Assemble: Spoon about 1/3 cup of the beef mixture down the center of each tortilla, top with a generous sprinkle of cheese and a few cilantro leaves if using.
- Fold each tortilla: fold the sides in, then roll tightly from the bottom to form a sealed pocket. Place seam-side down on the prepared baking sheet.
- Brush each chimichanga lightly with oil to help them brown. Bake for 18–22 minutes, turning once halfway, until golden and crisp.
- Serve hot with sour cream, salsa, or a squirt of lime.
Notes
Avoid overfilling to prevent leaking. For extra crunch, lightly brush tortillas with oil before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican