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Tasty Crispy Beef Wraps

Featured in Beef recipes for any day.

These crispy wraps are packed with seasoned beef, gooey melted cheese, and flavors of onions and garlic. Taco-inspired spices bring everything together, with cheddar and Monterey Jack adding rich creaminess. Wrap them up, bake until crispy, and bite into layers of crunch and savory comfort. They're simple to prep, use pantry basics, and taste even better topped with sour cream, salsa, and fresh cilantro.

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Maria from tastyhush
Updated on Thu, 12 Jun 2025 20:52:19 GMT
Cheesy Crispy Beef Wraps Pin it
Cheesy Crispy Beef Wraps | tastyhush.com

Sink your teeth into these crispy, cheesy beef chimichangas done in the oven. You’ll skip the fuss (and oil) of frying but keep all the flavor. This fun Mexican dish is a sure hit with friends or family, plus it’s easy enough to pull off on a busy night.

I tried making these when I wanted something like restaurant chimichangas, just healthier. Baking them worked out great—they’re now a Friday night favorite. The best part is everyone can top theirs however they want.

Tasty Ingredients

  • Sour cream, salsa, cilantro: Finish with these for a pop of fresh flavor
  • Flour tortillas (large): Grab them fresh so they're easy to roll up without breaking
  • Butter or oil: Brush it on for that crispy oven crunch
  • Cheddar cheese and Monterey Jack: Cheddar packs the punch, Jack melts perfectly
  • Water: Mixes with the seasoning so everything's just right
  • Taco seasoning packet: Quick flavor boost in a pinch
  • Onion and garlic: Start here for loads of flavor
  • Ground beef: Stick with 80/20 for the juiciest, most tasty filling

Simple Step-by-Step Directions

Enjoy Right Away:
Dig in while they’re hot and toss on your favorite cold toppings for a tasty mix.
Into The Oven:
Pop the tray in for about 20–25 minutes. Flip them over at the halfway mark. They’re done when golden brown, crispy all over, and the corners start to turn dark.
Get 'Em Crispy:
Use a pastry brush to cover every side with melted butter or oil. That’s the trick to bakery-style crunch.
Wrap Up The Chimichangas:
Fold your tortillas from both sides, then roll up tight. Set them seam-side down so they stay put while cooking.
Fill & Roll:
Heat tortillas just a little (in the microwave or a skillet) so they bend without cracking. Spoon on the beef filling, keeping it in the middle so it doesn’t spill when you fold.
Melt In The Cheese:
Mix shredded cheeses into your meat mix while it’s still warm. Just let the heat melt them a bit—you want cheesy bites, not goopy filling.
Add That Flavor:
Pour in your taco seasoning and some water. Mix it well and let it cook until it’s thicker and not drippy—about 3 minutes. Wait 5 minutes so it cools off before you add cheese.
Brown The Beef:
Cook beef, onion, and garlic together over medium until browned and crumbly (about 7 minutes). Drain off all the fat so things don’t get soggy later.
Preheat Oven:
Crank your oven to 400°F. Get your baking pan ready by lining with parchment or lightly oiling it. This gets the outside crispy but not burnt.
A plate with a stuffed tortilla and a bowl of salsa on the side. Pin it
A plate with a stuffed tortilla and a bowl of salsa on the side. | tastyhush.com

Honestly, the best part is biting through the crunchy outside and hitting that gooey cheese. My kid once asked for these instead of restaurant food for her birthday, so now we do it every year. Cute tradition, right?

Easy Prep Ahead

Chimichangas are great for getting ahead on meals. Make your meat filling up to two days early and stash it in the fridge. You can even wrap them up, keep ‘em uncooked for a whole day, then just brush with oil or butter right before baking. If they’re cold, bake about 5 minutes longer.

Fun Switch-Ups

If beef’s not your thing, use shredded chicken with cream cheese and green chiles for a creamy upgrade. Want it vegetarian? Try black beans, roasted sweet potato, and corn. Same cooking method works for all your fillings.

Serving Up Ideas

Go for a fiesta: serve these with Mexican rice, beans, and an easy avocado salad. Make it more fun with a topping bar—guac, pico de gallo, spicy sauces, and fresh lime wedges. People love choosing their own combos, especially at parties.

Chimichanga Origins

Chimichangas trace back to the Southwest US, though no one’s totally sure who made the first. One legend says they were born in Arizona when someone dropped a burrito in hot oil and blurted out “chimichanga!” by accident. Either way, this happy mistake turned a regular burrito into a crispy favorite.

A plate with food plus a bowl and green veggie on the side. Pin it
A plate with food plus a bowl and green veggie on the side. | tastyhush.com

Frequently Asked Questions

→ What’s the trick for crispy wraps?

Brushing the wraps with oil or butter before baking makes them golden and perfectly crunchy.

→ Can I swap the cheeses?

Totally! Use mozzarella, pepper jack, or any melty cheese you like to mix things up.

→ Can I prep these ahead?

Sure! Assemble and cover them in the fridge. Just bake later and add a few more minutes to the cooking time.

→ What sides go well with these wraps?

Pair them with fluffy Mexican rice, creamy refried beans, or even a fresh salad for balance.

→ Can I air-fry instead of baking them?

Yes! Pop them in the air fryer at 375°F (190°C) for 10-12 minutes, turning them halfway for extra crunch.

Crispy Beef with Cheese

Crunchy wraps loaded with spiced beef and melty cheese, baked to golden perfection.

Prep Time
15 Minutes
Cook Time
25 Minutes
Total Time
40 Minutes
By: Maria

Category: Beef

Difficulty: Intermediate

Cuisine: Mexican

Yield: 6 Servings

Dietary: ~

Ingredients

01 6 large flour tortillas
02 1 lb ground beef
03 1/2 cup water
04 1/4 cup melted butter or vegetable oil for brushing
05 1/2 cup finely diced onion
06 2 minced garlic cloves
07 1 packet of taco seasoning mix
08 1 cup of shredded Monterey Jack cheese
09 1 cup shredded cheddar cheese
10 Sour cream to serve
11 Salsa on the side for serving
12 Chopped cilantro as a garnish

Instructions

Step 01

Set your oven to 400°F (200°C). Grease a baking sheet lightly or line it with parchment paper.

Step 02

Cook the ground beef, onion, and garlic over medium heat in a large skillet. Stir until the meat is fully browned and cooked through, then drain the fat.

Step 03

Add the water and taco seasoning to the meat. Give it a good stir and let it cook for 2–3 minutes until slightly thickened. Turn off the heat and allow it to cool down a bit.

Step 04

Combine the browned beef with the shredded Monterey Jack and cheddar cheeses.

Step 05

Warm up the tortillas slightly so they're easier to roll.

Step 06

Spoon about 1/2 cup of the beef-cheese combo into the middle of each tortilla. Fold the edges in, then roll them up snugly like a burrito.

Step 07

Place the rolled-up tortillas on the baking sheet with the seam side facing down. Generously coat them with vegetable oil or melted butter using a brush.

Step 08

Bake for about 20 to 25 minutes. Flip them over halfway so they become golden and crispy all around.

Step 09

Serve immediately while hot. Add sour cream, salsa, and a sprinkle of chopped cilantro on the side.

Tools You'll Need

  • Skillet (large)
  • Sheet pan for baking
  • Parchment paper lining
  • Cooking brush for butter or oil

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy
  • Contains gluten

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 490
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~