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’d change it up enough to be ground beef chimichangas. With a little help from All Recipes and Old El Paso, these Baked Beef and Bean Chimichangas were born.
Chimichanga VS. Burrito
We get asked all the time what the difference between a chimichanga and a burrito is, and why these “baked” chimichangas are such a great option. A burrito is typically filling wrapped in a flour tortilla. A chimichanga is a popular Tex-Mex dish consisting of toppings wrapped in a flour tortilla, just like a burrito, and then deep fried.
These baked chimichangas are such a great option if you’re cutting back on calories or fats because you’re not frying them in oil, but rather baking them in the oven. Fewer calories, less mess, and a lot less time in the kitchen.
Nutrition
If you’re wanting to change it up even more, these would be awesome with ground turkey or whole wheat tortillas for an even healthier option. You can switch up the beans for any kind you want. We like to top our chimichangas with guacamole, salsa, sour cream, and green onions, but toss on any vegetables you like!
Other Great Low-Calorie Mexican Dishes
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. 🙂
15 minPrep Time
30 minCook Time
45 minTotal Time
Save RecipeIngredients
- 1 pound lean ground beef
- 1/2 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
- 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).
Notes
I like to serve mine with chopped tomatoes, sour cream, lettuce, and green onions.
Click Here For Full Nutrition, Exchanges, and My Plate Info
Recipe adapted from: All Recipes
Looking for more Mexican dishes? They make great sides!
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