Cheesy Beef Chimichangas

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large skillet, cook ground beef and diced onion over medium heat until beef is fully browned. Drain any excess fat.
3. Add green chilies, cumin, and chili powder to the skillet. Stir and cook for another 2 minutes to let the flavors meld.
4. Remove from heat and stir in the shredded cheddar cheese until well combined.
5. Lay out the tortillas and divide the beef mixture evenly among them. Place the filling in the center, then fold in the sides and roll tightly to form chimichangas.
6. Arrange the chimichangas seam-side down on a greased or parchment-lined baking sheet. Brush each with melted butter.
7. Bake for 20–25 minutes, until the chimichangas are golden brown and crisp.
8. Remove from oven, pour enchilada sauce over the tops, and sprinkle with Monterey Jack cheese.
9. Return to the oven and bake for an additional 5 minutes, or until cheese is melted and bubbly.
10. Garnish with chopped fresh cilantro and diced tomatoes. Serve hot.

Variations:

• Spicy Kick: Add jalapeños or hot sauce to the beef mixture.
• Chicken Version: Swap out ground beef for shredded rotisserie chicken.
• Vegetarian Option: Use black beans, corn, and sautéed peppers as the filling.
• Freezer-Friendly: Prepare and wrap the chimichangas ahead of time and freeze before baking. Bake straight from frozen with a few extra minutes added.

Tips:

• Use thick tortillas to avoid tearing and to hold up well during baking.
• Make sure to roll tightly so the filling doesn’t leak while baking.
• For an ultra-crispy finish, broil the chimichangas for 2–3 minutes at the end of baking.
• Leftovers can be reheated in the oven or air fryer to maintain crispness.