Combine the beef and salsa thoroughly. Measure out a 1/2 cup of meat per tortillas. Wrap up the tortillas burrito style, folding in the sides first, tuck in the bottom, and roll it up.
Spray lightly with cooking spray or brush with canola oil.
Bake at 400 degrees F for 10-15 minutes until browned and crispy on the outside.
Serve with rice, beans, and sour cream, hot sauce, and queso fresco.
Notes
Air Fryer: Make this delicious beef chimichangas recipe in the air fryer!
Tortillas: Go ahead and use corn tortillas instead of flour tortillas.
Leftovers: Use leftover roast or rotisserie chicken in these yummy fried burritos.
Cheese: To make beef and cheese chimichangas, you can add some shredded cheddar cheese before you wrap the flour tortilla up.
Garnish: Garnish with some queso on the tops or a dollop of sour cream on the tops of your chimichangas.
Spicier: To make these chimichangas spicier, use some chili powder and jalapenos.
Toothpick: If your chimichangas are trying to unroll, insert a long toothpick in to help hold it in place.