A delightful twist on the classic chimichangas, featuring a crispy baked shell and a flavorful beef filling.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking and a crispy texture.
In a skillet over medium heat, cook the ground beef until browned. Add the chopped onion and minced garlic, cooking until softened.
Stir frequently to prevent sticking and ensure even cooking.
Stir in the salsa, cumin, oregano, and salt. Simmer for 5 minutes until the mixture thickens.
Adjust the seasoning to taste for a personalized flavor.
Brush one side of each tortilla with melted butter. Place a portion of the beef mixture in the center of the unbuttered side.
Don't overfill the tortillas to make folding easier.
Fold the sides of the tortilla over the filling, then roll it up tightly. Place seam-side down in a baking dish.
Ensure the seam is on the bottom to prevent unrolling during baking.
Bake in the preheated oven for 12-15 minutes, or until the tortillas are golden and crispy.
Keep an eye on them to avoid over-browning.
Serve the chimichangas topped with sour cream and your favorite garnishes.
Pair with a side of guacamole or a fresh salad for a complete meal.
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