Baked Beef and Bean Chimichangas Recipe
Most chimichangas are fried, but these Ground Beef and Refried Bean Chimichangas are baked to crispy perfection. The perfect meal for any busy weeknight.
Non-stick Cooking Spray
- 1 pound ground beef
- ½ onion chopped
- 16 ounces refried beans 1 can
- 8 ounces Mexican cooking sauce 1 bottle, (or taco sauce - I like to use Chile and Roasted Garlic from Old El Paso)
- 2 cups shredded Monterey Jack cheese
- 8 flour tortillas (10 inch)
- 1 Tablespoon butter melted
Preheat oven to 350 degrees.
In a large skillet, brown the ground beef with the onion over medium-high heat.
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 each tortilla (I spooned about 3 generous spoonfuls onto each)
Top with cheese, and then roll it up.
Place them all seam side 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).
I like to serve mine with chopped tomatoes, sour cream, lettuce, and green onions.
Recipe adapted from: All Recipes
Calories: 422kcal | Carbohydrates: 28g | Protein: 22g | Fat: 23g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 1113mg | Potassium: 337mg | Fiber: 5g | Sugar: 6g | Vitamin A: 501IU | Vitamin C: 5mg | Calcium: 279mg | Iron: 3mg