Beef, Fast Meal, Main Dish, Mexican Food, Recipes

Baked Beef & Bean Chimichangas Recipe

baked-beef-and-bean-chimichangas
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I like to ask people the question: “If you could only eat one type of food for the rest of your life, what would it be?”
My answer is always Mexican food. Always. I don’t know if it’s my love for fresh tortillas or chips and salsa – but I could seriously eat it all day, every day. Forever. I was looking for ways to use up some leftover ground beef, and I came across our Baked Chicken Chimichangas, and I figured I change it up enough to be a ground beef chimi. With a little help from All Recipes and Old El Paso, these Baked Beef and Bean Chimichangas were born.

 baked-beef-and-bean-chimichangas


4.7 from 3 reviews
Baked Beef & Bean Chimichangas Recipe
Author: 
Recipe type: Main Dish
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
These beef & Bean Chimichangas are SO easy to throw together! Plus, they're baked, not fried, so they're a lot better for you. :)
Ingredients
  • 1 pound lean ground beef
  • ½ cup chopped yellow onion
  • 1 16-oz can refried beans
  • 1 8-oz packet of Mexican cooking sauce (or taco sauce - I like to use Chile and Roasted Garlic from Old El Paso)
  • 2 cups Monterey Jack cheese
  • 8 10-inch flour tortillas
  • 1 tablespoon melted butter
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large skillet, brown the ground beef over medium-high heat.
  3. Add the onion and cook about 5 minutes until it is tender.
  4. Add the refried beans and sauce, stirring until it is completely combined and warmed all the way through.
  5. Spoon the beef and bean mixture onto the tortilla (I spooned about 3 generous spoonfuls onto each), top with cheese, and then roll it up.
  6. Place them all seams-down on a greased baking sheet.
  7. Brush melted butter over the top of each chimichanga.
  8. Bake for 30-35 minutes (until the tops start to turn a golden brown).
Notes
I like to serve mine with chopped tomatoes, sour cream, lettuce, and green onions.

Recipe adapted from: All Recipes

baked-beef-and-bean-chimichanga-square

Looking for more Mexican dishes? They make great sides!
Guacamole
Slow Cooker Refried Beans
Quick Pico De Gallo
Mexican Rice
Chili’s Copycat Salsa

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Comments

  1. Lori Hart says

    These look great! I’ve never made a chimichanga so I guess i should start with this one! Have a great week.

  2. Brenda VZ says

    Made these last night. LOVE that it’s pantry items. These were delicious. Even DH approved and he’s not a fan of Mexican food. I tweaked it a bit, but this is going in the regular dinner rotation. Great recipe! Thanks Sisters!

  3. Katharine in Brussels says

    Hi Steph, I am going to try this with my veg beef-style crumbles, thanks! But here in Belgium not only is cheddar expensive, it’s unavailable pre-shredded. Shredded a thin and dinky block of cheddar is no fun, and they’re so small it’s not really worth it to fire up the food processor. Ugh. Plus two cups of cheddar would put my caloric and money budgets overboard. So if you are looking at modifying the fat or protein content one day, you might like to try what I’m going to do: top the filling with low fat queso fresco or regular cottage cheese (not the chalky fat free kind) before rolling up the tortilla. Then top with sauce and a sprinkling of cheese. It works brilliantly in the oven. I’ve been doing this for years with enchiladas, and the other benefit is they are so high in protein then it’s a challenge to eat two! They’re so filling. You might like to try it sometime. Thanks a million for the baked chimichangas :)

  4. Jocelyn Lundon says

    Made these last night for supper!! YUM! Loved them! Put them in my “favorites” area in my recipe book!

  5. Nicole H says

    I made these with El Paso’s fire roasted tomato flavored taco sauce and they were so easy and good! My 17 month old ate our only leftover chimichanga the next day for lunch. By himself :) We’ll definitely have these again!

  6. Jeanie says

    Would these freeze very well? I was thinking of doubling the recipe, but do you think the tortillas would get soggy?

  7. Carole Dorland says

    As I live alone and don’t have a very big freezer , I think I will make the meat mixture and divide into containers and freeze. Just take one serving , heat in microwave and finish.. This is my favorite Mexican food and almost always order it when out.

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