The pot lid rattles and you know dinner is almost ready. You catch that sound and suddenly you start thinking about how dang good it’s gonna smell when you open it. That broth depth you get from pressure cooking ground beef with all those spices? It fills the kitchen right up.
You notice the steam sneakin out as the pressure builds and you can’t wait to taste that tender pull of beef mixed with creamy beans and spicy chilies. It’s like all your favorite flavors decide to hang out and make your taste buds dance.
By the time you do a quick release and peek inside, you recall all the little things that made this recipe so good. The way the tomato sauce ties everything together, the perfect blend of cumin, oregano, and chili powder that keeps it zesty without burning your mouth. You’re getting ready to wrap it all up in tortillas and bake them until crisp. Dang, y’all are gonna love this.
Why This Recipe Works Every Single Time
- The broth depth from pressure cooking makes the beef juicy and bursting with flavor.
- The pressure build locks in all the spices for that perfect blend that sticks to your tongue.
- The quick release helps keep the filling moist so it doesn’t dry out while baking.
- Using refried beans adds creamy texture that contrasts so well with the crispy shells.
- Natural release would make the beef mushy here, so quick release is the way to go.
Everything You Need Lined Up
- 1 pound lean ground beef
- ½ cup diced onion
- 1 garlic clove, minced
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon dried oregano
- 1 (15-ounce) can refried beans
- 1 (8-ounce) can tomato sauce
- 1 (15-ounce) can tomato sauce
- 1 (4.5-ounce) can green chilies
- 1 jalapeno, minced
- 8 (10-inch) flour tortillas
- Wooden toothpicks
- 1 ½ cups shredded Cheddar cheese or Colby Jack
- Vegetable oil
- Cilantro and sour cream for garnish
Grab all that stuff before you start so you’re not runnin’ around the kitchen later. The combination of those seasonings with the ground beef and beans? It’s gonna come together real good once the pressure cooker does its thing.
Warm tortillas make foldin’ easier, and don’t forget the cheese. It melts just perfect on the inside while the outside crisps up in the oven. The jalapeno adds a little kick but you can skip it if you ain’t feelin’ the heat.
How It All Comes Together Step by Step
Step one is preheat your oven to 400°F. Get that ready since you’ll need it for the final crisp.
Step two is brown the ground beef in a skillet over medium heat. Break it apart with a spoon so it cooks evenly and no pink bits hang around.
Step three toss in diced onion and minced garlic. Cook ‘em about three minutes till they’re soft and smell awesome.
Step four sprinkle chili powder, cumin, and oregano into the pan. Let it cook about a minute to wake up those flavors.
Step five stir in the refried beans, one can of tomato sauce, and green chilies. Cook it ‘til heated through and the mix is real thick and spreadable.
Step six warm your tortillas a bit to make ‘em fold nice. Spoon about half a cup of the beef mixture onto each tortilla. Fold in the sides and roll it nice and tight. Use toothpicks to hold ‘em closed if you gotta. Place chimichangas seam side down on a greased baking sheet. Spray or brush tops lightly with vegetable oil so they turn golden crisp. Bake ‘em for 20-25 minutes until they look crunchy and delicious. While bakin’, warm the other can of tomato sauce on the stove to serve on top. Serve these bad boys with sauce, cilantro, and sour cream. Dang, you just made yourself some dang good chimichangas!
Smart Shortcuts for Busy Days
- Use pre-chopped frozen onion and garlic to save some time on prep.
- Swap fresh jalapeno with jarred chopped ones if you’re in a hurry.
- Cooking the beef mixture in the pressure cooker instead of skillet can save you a pan to clean.
- Buy pre-warmed tortillas at the store so you don’t gotta warm them yourself.
These little hacks keep you movin’ fast so dinner’s on the table without stress. You still get all those deep flavors while cutting corners that don’t hurt the overall outcome at all.
When You Finally Get to Eat
You notice the crunch as you bite into the golden shell. It’s that perfect crispy texture that holds all that tender beef filling so well.
Inside, the warm spicy beef and creamy beans mix just right. That melted cheese pulls apart soft and smooth, and the sauce adds a little extra zing that ties everything up real nice.
Garnish with a dollop of sour cream and some fresh cilantro for a cool, fresh hit. It’s comfort food done right, and you’ll be feelin’ dang proud that you made it all happen quick in your pressure cooker.
Smart Storage That Actually Works
Got leftovers? Store chimichangas in an airtight container in the fridge. They keep well for 3 to 4 days and you can reheat ‘em in the oven to keep that crisp.
If you wanna freeze some, wrap each chimichanga in foil then place ‘em in a freezer bag. When ready, bake right from frozen but add more time so they heat through without getting soggy.
You can also freeze the filling separately in a sealed container. Thaw it and fill fresh tortillas whenever you want. It’s a great way to prep ahead and still enjoy fresh vibes.
What People Always Ask Me
- Q: Can I use ground turkey instead of beef?
A: Yep, turkey works pretty good. You might wanna add a little extra spice since turkey's milder. - Q: Do I have to use quick release or can I do natural release?
A: Quick release is better here to keep the beef from overcooking and turning mushy. - Q: Can I make these ahead of time and freeze ‘em?
A: Sure thing! Just freeze wrapped tight and bake when you want ‘em. - Q: What’s a good side dish for chimichangas?
A: Rice and beans, or a fresh salad works great to balance the heavy cheese and beef. - Q: How spicy are these chimichangas?
A: They got some kick from the jalapeno and chilies but not too crazy. You can adjust heat to your taste. - Q: Why do I need two cans of tomato sauce?
A: One goes inside the filling and the other gets warmed as a tangy sauce on top. Keeps things saucy and tasty.
Beef Chimichangas Recipe
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 1 pound lean ground beef
- ½ cup diced onion
- 1 clove garlic minced
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon dried oregano
- 1 15-ounce can refried beans
- 1 8-ounce can tomato sauce
- 1 15-ounce can tomato sauce
- 1 4.5-ounce can green chilies
- 1 jalapeno minced
- 8 10-inch flour tortillas
- wooden toothpicks
- 1 ½ cups shredded Cheddar cheese or Colby Jack
- vegetable oil
- cilantro and sour cream for garnish
Instructions
Instructions
- Preheat oven to 400°F.
- Brown the ground beef in a skillet over medium heat.
- Add diced onion and minced garlic. Cook 3 minutes until softened.
- Stir in chili powder, cumin, and oregano. Cook 1 minute.
- Stir in refried beans, 8oz tomato sauce, and green chilies. Cook until thick.
- Warm tortillas. Spoon filling into each, fold and roll tightly. Use toothpicks to seal.
- Place seam side down on greased baking sheet. Brush tops with oil.
- Bake for 20-25 minutes until crisp and golden.
- While baking, warm remaining 15oz tomato sauce for serving.
- Serve chimichangas topped with sauce, cheese, sour cream and cilantro.
- Enjoy immediately while hot and crispy.
