You will love how easy and delicious these baked chimichangas are to make. We used the leftover roast beef from our Sunday dinner and it was amazing.
They are full of flavor, texture, and you don’t feel building eating them, because they are baked and not deep fried.
If you have never tried a chimichanga, they are usually pretty heavy and can leave you feeling a little sick after, but these are healthy, filling, and taste just as good, if not better, than an authentic chimichanga.
how to make baked beef chimichangas
Step 1: In a medium sized mixing bowl add the cooked beef, salsa verde, and refried beans. Stir together. If you are looking for a good beef recipe to use for these, check out our Slow Cooker Roast Beef recipe.
Step 2: Spread 1/2 cup of the beef filling down the center of the tortilla.
Step 3: Fold each tortilla into a rectangular packet around the filling and place folded side down in a 9 x 13 inch dish.
I sprayed my pan with non-stick cooking spray, just in case any sauce or cheese fell onto the pan, it would be easy to clean off. Spraying it is totally optional.
Step 4: Spray each tortilla generously with nonstick cooking spray and bake for 15 minutes at 350 degrees.
This will make the chimichanga crunchy and add a little more texture to the tortilla. It creates the perfect amount of crunch.
Step 5: Then turn over and cook for another 15 minutes.
Step 6: Top with cheese, tomatoes, sour cream, guacamole, and salsa.
Could this recipe get any more EASY than that? Four ingredients, then all your favorite toppings and you’ve got dinner.
how to cook your beef in an instant pot
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could this be a freezer meal?
This could most definitely be a freezer meal. Make them as directed, but don’t bake them or add any of the toppings like the guacamole.
When ready to eat, remove from freezer the night before and place it in your fridge, to thaw. When thawed, cook as directed in the recipe instructions.
What could I top my chimichangas with?
There are many different things you could top your chimichangas with. I love fresh ingredients, like a fresh pico de gallo, green onions, sliced tomatoes, red onions, fresh salsa, jalapeños, hot sauce, or whatever you prefer.
what could I serve with this?
I love eating my Chimichanga’s with a little black beans and some Spanish rice. We also like to eat ours with a green salad, or our favorite Mexican Street Corn Salad.
looking for more beef recipes?
Slow Cooker Beef and Broccoli
Beef and Noodle Casserole
Baked Carne Asada Fries
Instant Pot Shredded Beef Enchiladas
Serves: 8
15 minPrep Time
30 minCook Time
45 minTotal Time
Save RecipeIngredients
- 3 cups cooked shredded beef
- 1 1/4 cups mild green salsa verde
- 1 (16 ounce) can refried beans
- 8 flour tortillas
- 1 cup shredded Mexican blend cheese
- 2 tomatoes (diced)
- 1 cup sour cream
- 1 cup guacamole
- 1 cup salsa
Instructions
- Heat oven to 350 degrees.
- In a medium sized mixing bowl add the cooked beef, salsa verde, and refried beans. Stir together.
- Spread 1/2 cup filling down the center of the tortilla. Fold each tortilla into a rectangular packet around the filling and place folded side down in a 9 x 13 inch dish.
- Spray each tortilla generously with nonstick cooking spray and bake for 15 minutes.
- Then turn over and cook for another 15 minutes.
- Top with cheese, tomatoes, sour cream, guacamole, and salsa.
Notes
If you don't have cooked shredded beef, this is an idea for cooking your roast. For the shredded beef you can cook a 2 pound roast in your slow cooker. Place roast in slow cooker and add 1/2 cup water. Sprinkle a 1 ounce packet of onion soup mix over the roast. Then add 1 Tablespoon of Worcestershire sauce. You could also add in sliced onions and baby carrots if you would like some veggies to eat with your Chimichangas after the roast is done cooking. Low and slow is best. Low setting for about 5 hours. Check at 4 hours in case it doesn't take that long to cook.
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