Oven-Fried Beef Chimichangas
photo by jessymroberts
- Ready In:
- 45mins
- Ingredients:
- 14
- Serves:
-
10
ingredients
- 1 lb lean ground beef
- 1⁄2 cup onion, chopped
- 2 garlic cloves, minced
- 1⁄2 teaspoon salt
- 1 (16 ounce) can fat-free refried beans
- 1⁄2 cup tomato sauce
- 2 teaspoons chili powder
- 1⁄2 teaspoon cumin
- 10 (10 inch) flour tortillas
- 1⁄4 cup butter, melted
-
Sauce
- 1 cup tomato sauce
- 1 cup salsa
- 2 teaspoons chili powder
-
Optional
- 1⁄2 cup Mexican blend cheese (optional)
directions
- Preheat oven to 350 degrees.
- Brown beef in large skillet; drain, if necessary.
- Add onions, garlic and salt, and cook until onions are soft.
- Stir in refried beans and spices. Remove from heat.
- Scoop 1/3 cup of meat filling a little off center on the tortilla.
- Fold up edge closest to you over the filling.
- Fold in each side and roll all the way.
- Place on cookie sheet and repeat with all the tortillas.
- Brush melted butter over the chimichangas making sure to get some on the bottom side as well.
- Bake at 350 degrees for 25 to 30 minutes until golden brown.
- While the chimichangas are baking, heat the sauce ingredients in a small sauce pan. Keep warm.
- Serve the chimichanga with the sauce drizzled over the top and sprinkle with cheese, if desired.
- These can be frozen before baking and kept in a zip top bag. To reheat, let thaw in refrigerator overnight and bake as usual.
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Reviews
-
Great chimichangas!! I followed the instructions as written. I baked 4 and froze the rest. I didn't make the sauce but will next time. I'm sure I didn't roll them right this time but after seeing the photo I'll do better. The flavor was perfect. We enjoyed these as part of a mexican meal with beans and rice. Thanks for sharing. Made for PAC 2011.
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What a fantastically easy and delicious recipe! I made this pretty much exactly to recipe, and it was perfectly spicy for me. I baked some fresh and froze some. When I thawed and baked those, they were just as good as the fresh chimichangas. I was very pleasantly surprised! I actually only made 6, I froze the filling from the other 4 for the next time I make tacos, I think it will work wonderfully. Thank you for a fantastic, easy, OAMC recipe.
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This was delicious. I made a couple of changes (had to use what was in the pantry). Instead of tomato sauce, I blended up a can of tomatoes. I added some salsa to the meat mixture. I used a whole onion instead of measuring out 1/2 cup. Also, I substituted whole wheat tortillas for regular white flour tortillas, and used olive oil instead of butter. After they were done baking to a crisp, I sprinkled medium cheddar cheese over the chimichangas and baked them for another three-five minutes (until the cheese was bubbling). Then I spooned the sauce over the top. Served with a green salad. It was simple to make, and a hit! They were VERY filling. Next time I will use the suggestion to freeze some of the chimichangas. Thanks for a super simple & tasty recipe! I will make this again.
Tweaks
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This was delicious. I made a couple of changes (had to use what was in the pantry). Instead of tomato sauce, I blended up a can of tomatoes. I added some salsa to the meat mixture. I used a whole onion instead of measuring out 1/2 cup. Also, I substituted whole wheat tortillas for regular white flour tortillas, and used olive oil instead of butter. After they were done baking to a crisp, I sprinkled medium cheddar cheese over the chimichangas and baked them for another three-five minutes (until the cheese was bubbling). Then I spooned the sauce over the top. Served with a green salad. It was simple to make, and a hit! They were VERY filling. Next time I will use the suggestion to freeze some of the chimichangas. Thanks for a super simple & tasty recipe! I will make this again.
RECIPE SUBMITTED BY
<p>Born and raised in Texas, lived in Louisiana for 18 years, and now in Alabama. I enjoy reading, Food Network, and sudoku.</p>