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“Yummy recipe from Paula Deen. I made these last night with chicken instead of ground beef (I cooked and shredded chicken first, then proceeded). They were delicious, and this recipe is a keeper!”

Ingredients Nutrition

  • 1 lb ground chuck
  • 1 cup chopped onion
  • 1 (4 ounce) canchopped green chilies
  • 1 (8 ounce) can tomato sauce
  • 12 cup water
  • 1 (1 1/4 ounce) package taco seasoning
  • 1 (15 ounce) can refried beans
  • 8 burrito-size flour tortillas
  • 1 (8 ounce) packageshredded Mexican blend cheese
  • 1 (16 ounce) jar salsa, divided
  • 1 tablespoon vegetable oil (I used vegetable spray instead)


  1. 1. In large skillet, brown ground beef and onions until beef is no longer pink. Drain well.
  2. 2. Stir in green chiles, tomato sauce, water, and taco seasoning packet. (If you are using your own taco seasoning, you probably won't need quite as much water. I used about 1/3 cup). Bring to a boil, then turn down heat and simmer for about 8 minutes, or until thickened. Stir in refried beans.
  3. 3. Preheat oven to 450 degrees. Line a rimmed baking pan with parchment paper or foil (spray foil with non stick spray). Spoon about 1/3 cup meat mixture onto tortilla. Top with 3 tablespoons of shredded cheese (it is slightly possible that I may have used more than that!), and 1 tablespoon of salsa verde. You could use red salsa here, whatever you prefer. Fold up the four sides of the tortilla (see pictures), and place seam side down on prepared baking sheet. Brush chimichangas lightly and evenly with oil (or spray them with canola cooking spray).
  4. 4. Bake for 15 to 20 minutes or until golden brown. Serve with your favorite toppings!

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