Baked Ground Beef Chimichangas

Baked ground beef chimichangas bring a Tex-Mex favorite to your home kitchen with browned beef, green chiles, and sharp cheddar tucked inside flour tortillas. Baking gives the shells a crisp, golden finish while keeping the filling savory and satisfying.

The key is to make a filling that holds together without turning the tortillas soggy, then wrap each one snugly so the cheese and beef stay inside as the shells brown.

Build a savory, cohesive beef filling

Ninety percent lean ground beef gives the filling plenty of beef flavor while limiting excess grease. Finely diced yellow onion softens as the beef browns, and minced garlic adds depth. Breaking the beef into small crumbles helps the onion and seasoning mix through the filling instead of leaving large pieces that can make rolling awkward.

Taco seasoning, drained diced green chiles, and beef broth bring the Tex-Mex character. The chiles add a mild, tangy note, while the broth helps the seasonings coat the beef. Let the liquid cook down until it is mostly absorbed; a wet filling can seep into the tortillas and interfere with crisping. Stirring in shredded sharp cheddar after taking the skillet off the heat distributes it through the warm beef.

Let the filling settle before wrapping

Spreading the filling in a shallow layer and letting it stand helps it settle before you divide it among the tortillas. This makes the filling easier to handle and reduces the chance of very hot beef or loose cheese spilling out while you roll.

Burrito-size flour tortillas give you room to enclose a hearty portion. Fold the sides inward first, then roll snugly around the filling. Keep the seam underneath when you place each chimichanga on the lined baking sheet; that helps the wrap stay closed as it bakes. Avoid overfilling, since a crowded tortilla is harder to seal and more likely to split.

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Bake for crisp, even browning

Olive oil brushed over the tops and sides helps the tortilla surfaces brown in the oven. Use the recipe card’s listed oven temperature and baking times, turning the chimichangas as directed so both sides can become crisp and golden. A lined baking sheet keeps the shells from sticking while they bake.

Leave space between the chimichangas so hot air can circulate around each one. If they touch or crowd the pan, the sides have less room to brown evenly. Look for a crisp, browned shell as the visual cue that they are ready, and handle them gently when turning to keep the seams intact.

Frequently Asked Questions

Why should the beef filling be mostly dry before wrapping?

Excess broth can soak into the flour tortillas, making them harder to crisp and more difficult to handle. Cook the filling until the broth is mostly absorbed, as directed, then let it settle before dividing it among the tortillas.

How do you keep the chimichangas from unrolling?

Fold the tortilla sides inward, roll it snugly around the filling, and place it seam-side down on the baking sheet. Avoid overfilling, which makes the wrap harder to close and more likely to split during baking.

What helps baked chimichangas brown evenly?

Brush the tops and sides with olive oil, leave space between each chimichanga, and turn them as directed on the recipe card. Room around the shells lets hot air circulate and supports crisp, golden browning.