Description
Crispy deep‑fried or baked beef and cheese chimichangas with a delightfully golden, cheesy exterior—perfect for a fiesta‑style meal.
Ingredients
- 1 pound ground beef
- ½ small onion, chopped
- 1 clove garlic, minced
- ½ teaspoon taco seasoning mix (or to taste)
- 1 teaspoon dried oregano
- ¼ cup sour cream
- 1 (4-ounce) can chopped green chilies
- 2 tablespoons distilled white vinegar
- 1 cup shredded cheddar cheese
- ¼ cup margarine (for dipping tortillas)
- 6 (7‑inch) corn tortillas
Instructions
- Preheat oven to 450 °F (230 °C).
- In a skillet over medium heat, brown ground beef with onion, garlic, taco seasoning, and oregano until crumbled and cooked, about 8 minutes. Drain excess fat.
- Stir in sour cream, green chilies, and vinegar until well mixed, then remove from heat and mix in cheddar cheese.
- In a small skillet over low heat, melt margarine. Dip each tortilla into margarine for about 30 seconds until softened.
- Place each softened tortilla on a baking sheet, fill with about 1/3 cup of meat‑cheese mixture. Fold sides over the filling and then top and bottom to form an enclosed package; place seam‑side down. Repeat for all tortillas.
- Bake in preheated oven until tortilla is crisp and golden, about 15 minutes. Serve warm and enjoy!
Notes
- This recipe yields 6 chimichangas—one per person if serving individually.
- For extra crispiness, you can deep‑fry instead of baking—but baking offers a lighter option.
- Serve with shredded lettuce, tomato, salsa, and sour cream for added flavor and texture.
Nutrition
- Serving Size: 1 chimichanga
- Calories: 369 kcal
- Sugar: 2 g
- Sodium: 504 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: —
- Trans Fat: —
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 70 mg
