Cheesy Chimichangas

Total Time

Prep: 25 min. Bake: 15 min.


1 dozen

Updated: Apr. 22, 2022
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
Quick Oil and Vinegar Dressing Recipe photo by Taste of Home


  • 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 shredded cheddar cheese, divided
  • 2 cups shredded Monterey Jack cheese, divided
  • Shredded lettuce and chopped tomatoes
  • Sour cream and guacamole, optional


  1. In a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in garlic salt and pepper.
  2. 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
  3. 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.
  4. Serve chimichangas on a bed of lettuce and tomato. Spoon remaining salsa over chimichangas. Serve with sour cream and guacamole if desired.
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.

Nutrition Facts

1 each: 338 calories, 19g fat (10g saturated fat), 65mg cholesterol, 955mg sodium, 17g carbohydrate (3g sugars, 2g fiber), 22g protein.