Total time
25 min
Servings
4
Calories
487
Category
Dinner & Mains
Crispy, golden, and packed with flavor, these homemade chimichangas are a quick and satisfying weeknight dinner. Ready in under 30 minutes, this Tex-Mex favorite features seasoned ground beef wrapped in flour tortillas and baked to perfection. Serve with salsa and sour cream for a crowd-pleasing meal.
Ingredients
Makes 4 servings
- 1 lean ground beef
- 1 onion
- 1 red wine vinegar
- 1 ground cinnamon
- 1/4 ground cloves
- 1/8 green chilies
- 1 tomatoes
- 1 egg
- 1 margarine
- 2 flour tortillas
- 8 salsa
- sour cream
Method
Heat oven to 400°F.
Brown ground beef and onion. Drain excess grease.
Add red wine vinegar, red chiles, cinnamon, cloves, green chiles, and tomatoes.
Bring to a boil, reduce heat and simmer uncovered 15 minutes.
Spoon 1/2 cup of the meat mixture into the center of each tortilla.
Brush the edges of the tortillas with the beaten egg to seal.
Fold the tortillas over the meat mixture to make a square bundle.
Brush each chimichanga with melted margarine.
Place on non-stick cookie sheet with seam side down.
Bake 10-12 minutes until lightly browned and heated through.
Top with salsa and sour cream (optional).
Cook's notes
- For extra crispiness, lightly spray the tortillas with cooking spray before baking.
- Let the meat mixture cool slightly before filling to prevent soggy tortillas.
- Double the recipe for meal prep—these chimichangas freeze and reheat well.
Easy swaps
- Instead of lean ground beef, use ground turkey or shredded chicken
- Instead of margarine, use butter or olive oil
- Instead of flour tortillas, use corn tortillas (for gluten-free)
- Instead of red wine vinegar, use apple cider vinegar or lime juice
Frequently asked
Can I make these chimichangas ahead of time?
Yes! Assemble the chimichangas, brush with margarine, and refrigerate up to 24 hours before baking. You can also freeze them unbaked for up to 3 months.
What can I serve with chimichangas?
Serve with Mexican rice, refried beans, guacamole, or a simple side salad. Salsa and sour cream are classic toppings.
How do I prevent the chimichangas from opening while baking?
Make sure the edges are well-sealed with beaten egg and place seam-side down on the baking sheet. Press gently to secure.
