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Cheesy Chimichangas

 Cheesy Chimichangas
When I was growing up, our family would travel from our home in New York to visit Grandma in Arizona. That's where I first sampled these chimichangas. My husband loves them.—Deborah Martin, Grand Prairie, Texas
12 ServingsPrep: 25 min. Bake: 15 min.


  • 1-1/2 pounds ground beef
  • 2 large onions, chopped
  • 2 teaspoon garlic salt
  • 1/2 teaspoon pepper
  • 12 flour tortillas (6 inches), warmed
  • canola oil
  • 1 jar (16 ounces) salsa, divided
  • 2 cups (8 ounces) shredded cheddar cheese, divided
  • 2 cups (8 ounces) shredded Monterey Jack cheese, divided
  • Shredded lettuce and chopped tomatoes
  • Sour cream and guacamole, optional


  • In a large skillet, cook beef and onions over medium heat until meat
  • is no longer pink; drain. Stir in garlic salt and pepper.
  • Brush one side of each tortilla with oil. Spoon 1/4 cup beef mixture
  • off-center on oiled side of tortillas. Top with 1 tablespoon each of
  • salsa, cheddar cheese and Monterey Jack cheese. Fold sides and ends
  • over filling and roll up. Secure with toothpicks; place in a greased
  • 13-in. x 9-in. baking dish. Brush with oil
  • Bake, uncovered, at 450° for 10-15 minutes or until lightly
  • browned. Sprinkle with remaining cheeses. Bake 2-3 minutes longer or
  • until cheese is melted. Remove toothpicks.
  • Serve chimichangas on a bed of lettuce and tomato. Spoon remaining

2 of 2

Cheesy Chimichangas (continued)

Directions (continued)

  • salsa over chimichangas. Serve with sour cream and guacamole if
  • desired. Yield: 1 dozen.
Timely Tip: Keep a batch of Cheesy Chimichangas in the freezer. Assemble as directed and freeze in an airtight container up to 3 months. Thaw in the refrigerator, brush with oil and bake as directed.
Nutritional Facts: 1 serving (1 each) equals 338 calories, 19 g fat (10 g saturated fat), 65 mg cholesterol, 955 mg sodium, 17 g carbohydrate, 2 g fiber, 22 g protein.