Baked Shredded Beef Chimichangas Recipe

You will love how easy and delicious these Baked Shredded Beef 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.

Looking for more Chimichangas?! Try our Instant Pot Sweet Pork Chimichangas!

How to make Baked Shredded 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.

Related Recipe: Try our Baked Sweet Pork Chimichangas!

“I have so much time!” -No mom ever

Let us give you your time back. With the Six Sisters’ Meal Plans, we do the dinner planning, grocery ordering, and then all you have to do is decide whether to pick them up or have them delivered.

Get My Meal Plans NOW!

How to cook your shredded beef in an instant pot.

Did you know we have Youtube Channel? We have hundreds of simple and delicious recipes, your family is going to love. We take you through each recipes, step by step, and show you exactly how to make it.

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 baked chimichangas?

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 Servings

Baked Shredded Beef Chimichangas Recipe

5 from 1 vote

Chimichangas have got to be in my top favorite foods. They are so full of flavor and texture, and everything you could ever want in a food.

Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Print Pin

Ingredients

• 3 cups shredded beef cooked
• 1¼ cups green salsa verde mild
• 16 ounces refried beans 1 can
• 8 flour tortillas
• 1 cup shredded Mexican cheese blend
• 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.

Nutrition

Calories: 475 kcal · Carbohydrates: 31 g · Protein: 27 g · Fat: 27 g · Saturated Fat: 11 g · Cholesterol: 89 mg · Sodium: 1211 mg · Potassium: 782 mg · Fiber: 6 g · Sugar: 8 g · Vitamin A: 1008 IU · Vitamin C: 10 mg · Calcium: 206 mg · Iron: 4 mg

Equipment

• Mixing Bowl
• 9×13 Inch Baking Dish

Recipe Details

Course: Main Course

Cuisine: Mexican

Be sure to not miss another recipe! Follow Six Sisters’ Stuff on Instagram|Facebook|Pinterest|YouTube

Have you heard about our newest cookbook, Copycat Cooking?

We took over 100 of our favorite restaurant recipes and simplified them so that you can make them right at home!

Every recipe has a beautiful mouth-watering photo and has been picky-eater approved.

The directions are simple, easy to follow, and do not require any strange ingredients.

This cookbook includes copycat recipes from Wingers, Texas Roadhouse, Starbucks, Panera, Cheesecake Factory, Kneaders, and so much more. We have you covered from drinks, to dessert and everything in-between.

We are so excited to share these recipes with you. Order your copy today!
Six Sisters’ Stuff COPYCAT COOKING <—– Click here to order!