Set your oven to 400°F and line your baking sheet with parchment paper or brush with a thin coat of oil to prevent sticking. This temperature creates the perfect balance that crisps the outside beautifully without burning the tortillas before the inside heats through completely. Position the rack in the center of your oven for even heat distribution that ensures consistent browning on all sides.
Creating The Flavorful Meat Base
Cook ground beef with diced onions and minced garlic in a large skillet over medium heat until the beef is completely browned and cooked through, about seven to eight minutes total. Break the meat into small, uniform pieces using a wooden spoon for better texture distribution in the final chimichangas. Drain off all excess fat completely by tilting the pan and spooning out grease, ensuring your finished chimichangas won’t become soggy during baking.
Building Deep Spice Flavor
Stir in the taco seasoning packet and water, mixing thoroughly to distribute spices evenly throughout the meat mixture. Allow the mixture to simmer and bubble gently until it thickens slightly and the liquid reduces, about three to four minutes of active stirring. The consistency should be moist but not watery, with all the spices well incorporated. Let this flavorful base cool for five minutes before adding cheese to prevent complete melting.
