This is frequently requested by the family. When I have to work late, my husband can make there quickly. Add salsa, sour cream, lettuce, tomato, and shredded cheese on top.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 chimichangas |
Ingredients
- 1 pound ground beef
- 1 small onion, chopped
- 1 clove garlic, minced
- ½ teaspoon taco seasoning mix, or more 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
- 6 (7 inch) corn tortillas
Instructions
- Preheat oven to 450 degrees F (230 degrees C).
- Brown the ground beef, onion, garlic, taco seasoning, and oregano in a skillet over medium heat, breaking the meat up into crumbles as it cooks, about 8 minutes. Drain off excess fat. Stir in sour cream, chilies, and vinegar until well mixed. Remove from heat, and mix in the Cheddar cheese.
- Melt margarine in a small skillet over low heat. When melted, dip each tortilla into the margarine for about 30 seconds, or until soft. Place the softened tortilla onto a baking sheet, and fill with about 1/3 cup of the meat mixture. Fold the right and left sides of the tortilla over the filling, then the top and bottom, making an envelope that completely encloses the filling. Flip the tortilla seam side down on the baking sheet. Repeat with remaining tortillas and filling.
- Bake in the preheated oven until the tortilla is crisp, about 15 minutes.
Nutrition Facts
| Calories | 369 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 70 mg |
| Dietary Fiber | 2 g |
| Protein | 20 g |
| Saturated Fat | 10 g |
| Sodium | 504 mg |
| Sugars | 2 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious. I cooked them in my Ninja foodi grill on air crisp, which crisped them up in minutes.
I did use flour tortillas but otherwise did not change a thing. Next time I will add a little heat, but these far exceeded my expectations. What a great dinner for littles since it is so mild. Served with homemade pinto beans and decorated it with shredded cheese, sour cream and fresh salsa. Yumm!
we doubled the recipe to make 12 and ended up with 15. it was fun to make. they were the best chimichangas i have ever had!
Fantastic!
I used flour tortillas and added just a little jalapeño juice for flavor. My picky eaters ate them up! I’m a happy mom.
Excellent, quick and easy recipe. I also used flour tortillas and citrus instead of vinegar. They were amazing! Everyone loved them and want to know when I will be making them again. Next time I think I will substitute shredded chicken for the beef. Thank you again for a great recipe!
Family loved it
These were a HUGE hit with my family of 6 and my parents. I did use 1 Tablespoon taco seasoning. Will likely add more next time. Didn’t have the chiles on hand but half my family doesn’t like spicy food. I made a double batch of ground beef and used the same recipe to make chicken chimis since I prefer those. They were also very tasty! I used rotisserie chicken. The chimis were almost better the next day since they crisped up even more when reheated in the oven. I used La Banderita brand low carb whole wheat flour tortillas. I was told to make these again soon. I might try freezing one to see how they hold up. This would be a great item to have in my freezer for our busy schedules. Thanks for a great recipe!
Only thing we will do different is next time fry them
The only change I made was some extra taco seasoning.
I used ground turkey and pretty much a whole packet of taco seasoning in addition to the original recipe. After they are done add salsa, cheese, cilantro sour cream, and scallions! Amazing dish.
The only thing I did different was added jalapeños and black olives to the meat mixture. Also, when almost done, removed from the oven and deep fried for a few minutes!
I used flour tortillas too! Like it better!!!
I like making these they’re easy and you can use what you have on hand. Chicken, pork, hamburger, and even left over pot roast, this last go around l used over size tortillas and added refried beans along with pulled pork.
Loved this recipe but made two changes. My wife likes flour tortillas so I used those and instead of margarine I used Olive Oil for a little healthier dish. Can out surprisingly great!
Really liked this, wife loved it, I added a little more seasoning to mine, topped it with peppers and blue cheese after it cooked, delicious
Used flour tortillas and fried in pan with a small amount of olive oil.
We also only had flour tortillas and it turned out great. My husband wasn’t sure about trying these but really enjoyed it. We’ll be making this again for sure.
Really tasty! Needed half the butter for the tortilla, otherwise, I wouldn’t change a thing.
I loved the recipe . I also used flour instead of corn tortillas and they were awesome .. .. you can also deep fry these for the crunchy factor .. I put green chilies and green salsa verde in the recipe for added flavor.. topped with sour cheam more salsa verde and reg restaurant style salsa and shredded lettuce and tomatoes ..served along side of spanish rice YUMMY!!!
Substituted chopped jalapeños for green chilies. Was really good. Will make again.