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.
- 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
- Preheat oven to 350 degrees.
- In a large skillet, brown the ground beef over medium-high heat.
- Add the onion and cook about 5 minutes until it is tender.
- Add the refried beans and sauce, stirring until it is completely combined and warmed all the way through.
- 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.
- Place them all seams-down on a greased baking sheet.
- Brush melted butter over the top of each chimichanga.
- Bake for 30-35 minutes (until the tops start to turn a golden brown).
Recipe adapted from: All Recipes
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