Description
This quick and easy Beef Chimichanga recipe combines seasoned ground beef, refried beans, and melted cheddar cheese wrapped in crispy baked tortillas. Perfect for a satisfying meal, it features a blend of spices and fresh toppings served alongside a zesty cilantro Greek yogurt sauce.
Ingredients
Scale
Beef Mixture
- 1 ½ lbs ground beef
- 1 yellow onion, chopped
- ½ tsp cumin
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp oregano
- ¼ tsp chili powder
- ¼ tsp smoked paprika
- ¼ tsp salt
- 2 tbsp butter
Filling
- 5 white tortilla wraps (12 inch)
- 1 cup refried beans
- 1 cup cheddar cheese, shredded
- ½ cup red onion, diced
Toppings and Garnish
- 1 cup tomatoes, diced
- 2 ½ cups iceberg lettuce, shredded
- 1 cup Greek yogurt (or sour cream)
- 3 tbsp cilantro, chopped
- 2 tsp lime juice
Instructions
- Cook the Beef Mixture: In a large skillet over medium-high heat, combine 1 ½ lbs ground beef with 1 chopped yellow onion and season with ½ tsp cumin, ¼ tsp garlic powder, ¼ tsp onion powder, ¼ tsp oregano, ¼ tsp chili powder, ¼ tsp smoked paprika, and ¼ tsp salt. Cook thoroughly until the beef is browned and fully cooked, then drain any excess fat and set aside.
- Preheat the Oven: Set the oven to 400 degrees Fahrenheit to prepare for baking the chimichangas.
- Prepare Fresh Toppings: Dice ½ cup red onion and 1 cup tomatoes, and shred 2 ½ cups iceberg lettuce to use as garnish and filling accompaniments.
- Assemble the Chimichangas: Lay out each tortilla and evenly spread about 1 cup of refried beans across each one. Next, add an equal portion of the seasoned ground beef on top of the beans, followed by a generous sprinkle of shredded cheddar cheese and a tablespoon of diced red onion.
- Roll the Tortillas: Carefully roll each tortilla tightly, ensuring all ingredients are securely tucked inside to prevent spillage during baking.
- Prepare for Baking: Place each rolled chimichanga seam side down on a parchment-lined baking sheet to maintain their shape.
- Brush with Butter: Melt the 2 tablespoons of butter and brush it evenly over the tops of the chimichangas to help achieve a crispy, golden crust.
- Bake: Place the baking sheet in the preheated 400°F oven and bake for 25 minutes, or until the tortillas are golden and crisp.
- Prepare Cilantro Greek Yogurt Sauce: In a small bowl, combine 1 cup Greek yogurt with 3 tablespoons chopped cilantro and 2 teaspoons lime juice, mixing thoroughly to create a fresh and tangy sauce.
- Serve: Plate the chimichangas with the cilantro Greek yogurt sauce on the side along with shredded lettuce, diced tomatoes, and remaining diced red onion for a complete meal.
Notes
- You can substitute sour cream if Greek yogurt is unavailable.
- To make it spicier, add chopped jalapeños or hot sauce inside the filling.
- Ensure tortillas are tightly rolled to avoid the filling leaking while baking.
- Using parchment paper for baking helps prevent sticking and makes cleanup easier.
- For a crispier texture, brush with additional butter halfway through baking.
