You will love how easy and delicious these Baked Shredded Beef Chimichangas are to make.
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.
Ingredient Notes:
- Shredded Beef Cooked
- Green Salsa Verde
- Refried Beans
- Flour Tortillas
- Shredded Mexican Cheese Blend
- Tomatoes
- Sour Cream
- Guacamole
- Salsa
How to make Baked Shredded Beef Chimichangas:
- 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.
- Spread 1/2 cup of the beef 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 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.
- Then turn over and cook for another 15 minutes.
- Top with cheese, tomatoes, sour cream, guacamole, and salsa.
Storing and Other Tips
Store leftover Shredded Beef Chimichangas in an airtight container in the refrigerator for 4-5 days.
You can reheat the Chimichangas in the microwave, oven or Air Fryer. Do not add the toppings until right before you serve.
Yes, 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.
We love fresh ingredients, like a fresh pico de gallo, green onions, sliced tomatoes, red onions, fresh salsa, jalapeños, hot sauce, or whatever you prefer.
Feel free to make and shred the roast up to 5 days before you make this recipe. Make sure to store shredded beef in an airtight container in the fridge.
Serving Suggestions
Baked Shredded Beef Chimichangas
Ingredients
- 3 cup shredded beef, cooked
- 1¼ cup 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
Equipment
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
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Agreed. It got cut from my meals this week because of that. At the very least they could give us a link to another recipe for it.
Hi Lisa, we use leftover roast beef from our Sunday Roast beef dinner. I’ll add in the recipe notes the way we cook the roast in our slow cooker.
Could you make these and freeze them?
You can totally make these and then freeze them. Just thaw and reheat, then top with your choice of toppings.
I made this recipe tonight for supper and my husband and I loved it. Will definitely male it again! Thank you for sharing this recipe.
This was amazing !! My whole family enjoyed it … even my picky kids. Definitely adding this recipe to our dinner rotation. Can’t go wrong with Six sister’s stuff recipes!! Thank you .
Hi Andrea. We are so glad you love the shredded beef chimichangas!! Have a terrific week!
Can you make this with the Mississippi pot roast?
Yes, it would be delicious!!