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!
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.
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Looking for more beef recipes?
- Slow Cooker Beef and Broccoli
- Beef and Noodle Casserole
- Baked Carne Asada Fries
- Instant Pot Shredded Beef Enchiladas
Baked Shredded Beef Chimichangas Recipe
- 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
- 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.
- Mixing Bowl
- 9×13 Inch Baking Dish
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