Baked Baja Beef Chimichangas Recipes

BEEF CHIMICHANGAS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Brown the ground beef, onion, garlic, taco seasoning, and oregano in a skillet over medium heat, breaking the meat up into crumbles as it cooks, about 8 minutes. Drain off excess fat. Stir in sour cream, chilies, and vinegar until well mixed. Remove from heat, and mix in the Cheddar cheese.
• Melt margarine in a small skillet over low heat. When melted, dip each tortilla into the margarine for about 30 seconds, or until soft. Place the softened tortilla onto a baking sheet, and fill with about 1/3 cup of the meat mixture. Fold the right and left sides of the tortilla over the filling, then the top and bottom, making an envelope that completely encloses the filling. Flip the tortilla seam side down on the baking sheet. Repeat with remaining tortillas and filling.
• Bake in the preheated oven until the tortilla is crisp, about 15 minutes.

BAKED CHIMICHANGAS

Steps:

• Preheat oven to 425°. In a nonstick skillet, simmer the chicken, salsa, onion, cumin and oregano until ingredients are heated through and most of the liquid has evaporated. , Place 1/2 cup chicken mixture down the center of each tortilla; top with 2 tablespoons cheese. Fold sides and ends over filling and roll up. , Place seam side down in a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, until lightly browned, about 15 minutes., Meanwhile, in a small saucepan, combine the broth, bouillon and pepper. Cook until bouillon is dissolved. In a small bowl, combine flour and half-and-half until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chiles; cook until heated through. Serve with chimichangas.

BAKED BAJA BEEF CHIMICHANGAS

Steps:

• Wrap tortillas in foil and warm in a 300* oven while making the filling.
• Brown ground beef and drain.
• Mix in vinegar and seasonings to the drained meat, but do not cook the mixture further.
• Remove tortillas from oven and increase oven temperature to 500*.
• Brush each side of tortilla with melted butter.
• Spoon about 1/4 cup ground beef filling onto center of each buttered tortilla.
• Fold in sides, then roll up tortilla from the bottom.
• Place seam-side down on a foil-lined and rimmed baking sheet.
• Bake at 500* for 8-10 minutes, until golden brown.
• Serve on a large bed of shredded lettuce and chopped tomatoes.
• Top with sour cream, shredded cheese, and salsa.

ROAST BEEF CHIMICHANGAS

Steps:

• In a large skillet, saute onion and garlic in oil for 1-2 minutes or until tender. Add the roast beef, olives, salsa and cumin. Cook and stir over medium heat for 4-6 minutes or until heated through. Stir in cheese. Remove from the heat., Spoon about 1/3 cup meat mixture off-center on each tortilla. Fold sides and ends over filling and roll up; secure with a toothpick. Repeat. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry chimichangas for 2-3 minutes on each side or until lightly browned. Drain on paper towels. Discard toothpicks.

BAKED BEEF AND BEAN CHIMICHANGAS RECIPE

Steps:

• Preheat oven to 350 degrees.
• In a large skillet, brown the ground beef with the onion over medium-high heat.
• Drain grease.
• 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).

BAKED BEEF CHIMICHANGAS

Steps:

• Heat skillet on stovetop on high heat with a drizzle of olive oil.
• Place roast in pan.
• Sear on both sides.
• Place in slow cooker on high heat.
• Slice onion and place on top of roast with garlic, the two packets of fajita seasoning and 1/2 cup water. Let cook for 4 hours or until you can shred the beef with a fork.
• At that point, shred the beef. I find using two forks work the best.
• Add the green chili and the chopped cilantro to a bowl.
• Mix together with the beef.
• Preheat oven to 400. Heat refried beans on the stove until they are heated and creamy and easily spreadable.
• Warm soft taco shells in the microwave (about 30 sec, just until warm so the can be rolled).
• Spray baking sheets with cooking spray.
• Assemble chimis by spreading beans, cheese, beef mixture on tortilla shells then fold.
• I fold them by folding the shell by a third.
• Tuck in the sides.
• Then folding them the rest of the way over. Eyeball how much of each to put on one shell, depending on how big your shells are.
• Place on baking sheet seam side down. Using a pastry brush, brush the finished chimis with vegetable oil if you are using that or spray them with cooking spray if that is what you are using.
• Place them in oven for about 15 minutes. Keep an eye on the bottom of the chimis. You don't want them to burn (depends on what kind of baking sheet you are using).
• Take the chimis out of oven. Turn on the oven broiler. Top chimis with cheese.
• Place them under the broiler for 2-5 minutes until cheese is bubbly. (Keep a close watch!! You don't want them to burn!)