Baked Chimichangas

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“I found this recipe on the Pillsbury website (I know!), it is so full of flavor and easy to make. My whole family thoroughly enjoyed it! I served it with Spanish rice.”
1hr 5mins

Ingredients Nutrition


  1. Heat oven to 350°. Cook ground meat in large skillet over medium-high heat until browned, stirring frequently. Add bell pepper and onion stir-fry and corn; cook until meat is thoroughly cooked and vegetables are crisp-tender, stirring occasionally. Drain.
  2. Add taco sauce and dry ingredients. Mix well. Cook an additional 2 minutes.
  3. Divide beans and spread evenly over each tortilla. Spoon ground meat mixture down center of each tortilla. Sprinkle each with each. Fold sides of each tortilla toward center; fold up ends. Place seam side down, in ungreased 15x10x1-inch baking pan. Brush each chimichanga with margarine.
  4. Bake for 30 - 35 minutes or until golden brown and thoroughly heated. Serve with tomatoes and lettuce.

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