OVEN-FRIED BEEF CHIMICHANGAS
A good, simple alternative to deep-frying. I think I got this from OAM Cookbook years ago. Make sure the tortillas are room temperature or they will crack when you roll them. You can microwave the whole package for about 20 seconds to speed things up.
Provided by AuntMare
Categories Beans
Time 45m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- 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.
BEEF CHIMICHANGAS
My husband loves this beef chimichanga recipe! I often double the recipe and freeze the chimichangas individually to take out as needed. I serve them with shredded lettuce and sour cream. -Schelby Thompson, Camden Wyoming, Delaware
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, onion, 1/2 cup tomato sauce, chili powder, garlic and cumin. , Spoon about 1/3 cup of beef mixture off-center on each tortilla. Fold edge nearest filling up and over to cover. Fold in both sides and roll up. Fasten with toothpicks. In a large saucepan, combine the chilies, peppers and remaining tomato sauce; heat through., In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry the chimichangas for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels. Sprinkle with cheese. Serve with sauce.
Nutrition Facts : Calories 626 calories, Fat 41g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 1094mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 6g fiber), Protein 19g protein.
EASY BEEF CHIMICHANGA RECIPE
Cheesy Beef and Bean Chimichanga Recipe with spinach and lots of cheese. These oven baked chimichangas are incredibly delicious and super easy to make.
Provided by Love Keil
Categories Main Dish
Number Of Ingredients 15
Steps:
- Preheat oven to 400F and line baking sheet with parchment paper.
- Using a skillet, add 1 lb ground beef and 1 small chopped onion. Saute over medium high heat, stirring few times and breaking the meat into small pieces with a wooden spoon. Saute until ground beef is browned, about 7-10 minutes. Drain grease.
- Next, add 2 cloves of finely chopped garlic, 2 teaspoons of taco seasoning, salt and pepper to taste. Give it a good stir with a spoon. Stir in 4 oz. of green chilies and 16 oz. refried beans until well blended. Turn off heat, cover with a lid.
- Place warm tortilla on a plate and add about a 1/2 cup of the ground beef mixture onto the center. Add Cheddar Jack cheese and chopped spinach.
- Now, fold left and right side of the tortilla over the filling, then fold in top and bottom sides of the tortilla over the filling forming a chimichanga.
- Brush top of chimichanga with melted butter and bake for 15-20 minutes or until top of chimichangas turn golden brown color.
- Serve Beef Chimichangas with salsa, cubed tomatoes, cheese, chopped spinach, sour cream and finely chopped chives. Enjoy!
Nutrition Facts : ServingSize 1 g, Calories 349 kcal, Carbohydrate 27 g, Protein 19 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 54 mg, Sodium 762 mg, Fiber 5 g, Sugar 5 g
BEEF CHIMICHANGAS
The family requests this all the time. It is easy for my husband to make when I have to work late. Top with shredded cheese, lettuce, tomato, salsa, and sour cream.
Provided by Linda Peterson
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 369.2 calories, Carbohydrate 15.8 g, Cholesterol 69.9 mg, Fat 25.4 g, Fiber 2.3 g, Protein 19.7 g, SaturatedFat 10.1 g, Sodium 503.6 mg, Sugar 1.6 g
EASY BAKED BEEF CHIMICHANGA RECIPE
This is something that the family frequently requests. When I have to work late, it is simple for my husband to prepare. Shredded cheese, lettuce, tomato, salsa, and sour cream on top.
Provided by Jamasine J
Categories Beef
Number Of Ingredients 10
Steps:
- Heat the oven to 425°F. Line a baking sheet with aluminum foil. Coat the foil with cooking spray.
- Meanwhile, heat the oil in a 12-inch skillet over medium-high heat. Combine the ground beef, cumin, garlic powder, and onion powder in a mixing bowl. Cook 5-7 minutes, stirring and breaking up beef with a spatula, until browned. Cook for 3-4 minutes after adding the corn. Turn off the heat. Season to taste with salt and pepper.
- Transfer the beef mixture to a medium bowl with a slotted spoon and set aside to cool slightly. Add the cheese and mix well. Wrap the tortillas in damp paper towels and place them in the microwave for 30 seconds-1 minute, or until warm.
- Fill each tortilla with a spoonful of the beef mixture. Fold the bottom of the tortilla up toward the center. To close, fold the sides inward and roll up. Place on a baking sheet, seam side down. Continue with the remaining tortillas and filling. Coat the chimichangas liberally with cooking spray. Bake for 30-35 minutes, or until golden. On the side, serve with sour cream and salsa.
Nutrition Facts : ServingSize 5 servings, Calories 568kcal, Sugar 5g, Sodium 773mg, Fat 41g, SaturatedFat 16g, Carbohydrate 13g, Fiber 4g, Protein 36g, Cholesterol 122mg
IMPOSSIBLE™ BAKED CHIMICHANGAS
A flour tortilla stuffed with a basic filling of spices, cheese, beans, Impossible™ Burger, salsa, and then baked for a healthier favorite.
Provided by sanzoe
Categories World Cuisine Latin American Mexican Main Dishes
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Cook and stir Impossible Burger in a large nonstick skillet over medium-high heat until browned and crumbly, 5 to 6 minutes.
- Mix crumbles, refried beans, cheese, salsa, chili powder, cumin, and oregano together until combined.
- Lay tortillas on a flat work surface and place about 1/3 cup of filling in the center of each tortilla.
- Fold tortilla sides up over filling and roll up like burritos.
- Place chimichangas on a foil-lined baking sheet and brush with oil.
- Bake until golden and crisp, about 20 minutes.
Nutrition Facts : Calories 436.8 calories, Carbohydrate 48.2 g, Cholesterol 16.2 mg, Fat 17.2 g, Fiber 6.2 g, Protein 12.8 g, SaturatedFat 5.6 g, Sodium 1126.6 mg, Sugar 2.8 g
SHREDDED BEEF CHIMICHANGAS
Usually deep fried, chimichangas can also be oven-fried with less mess, fuss, and fat. Use the filling in burritos as well. You may also deep fry, if desired.
Provided by VARISSUL
Categories World Cuisine Recipes Latin American Mexican
Time 3h10m
Yield 4
Number Of Ingredients 11
Steps:
- Place beef in a Dutch oven over medium heat. Pour in water. Cover, and cook for 30 minutes. Remove cover, and cook until liquid has evaporated, and beef is well browned, about 10 minutes. In a medium bowl, combine beef broth, red wine vinegar, chili powder and cumin. Pour over beef. Cover, and cook until meat is very tender, and pulls apart easily, about 2 hours. Allow to cool, then shred and mix with pan juices.
- Preheat oven to 500 degrees F (260 degrees C).
- Brush both sides of each tortilla with melted butter. Spoon shredded beef filling down center of each tortilla. Fold ends over filling, then fold sides to center to make a packet. Place chimichangas, seam side down, in a 9- by 13-inch baking pan.
- Bake in preheated oven for 8 to 10 minutes, or until golden brown. Serve with shredded cheese, sour cream and salsa.
Nutrition Facts : Calories 714 calories, Carbohydrate 35.9 g, Cholesterol 151.1 mg, Fat 46.6 g, Fiber 4.1 g, Protein 38 g, SaturatedFat 22.2 g, Sodium 1176.2 mg, Sugar 2.4 g
BAKED SHREDDED BEEF CHIMICHANGAS
My husband LOVES these. I came up with these with what I had on hand. I think they would be even better fried, but I am trying to be good. This is one of the best dinners I have made.
Provided by gingerkitten D
Categories Steak
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Put the steak, cumin seeds, cinnamon stick, and bullion in a saucepan and cover with water.
- Bring to a boil and allow to simmer until the meat shreds easily with a fork.
- (this takes longer with tough cuts of meat) Remove meat from liquid, shred and put aside.
- Strain liquid and set aside.
- Spray a large skillet with non-stick spray and add onions and garlic.
- Cook until the onions are translucent.
- Add chili powder, cumin, cinnamon, and cayenne and mix in well.
- Add salsa, chilies, and shredded meat and combine.
- Measure 1/2 cup of the meat cooking liquid and add to the mixture-- allow to simmer until the liquid is almost all absorbed.
- Spray a 13x9-inch glass baking dish with non-stick spray--give it a fairly heavy coating of spray.
- Preheat oven to 450°F.
- Warm your tortillas.
- Lay out one tortilla put 1/6 of the mixture in the center and fold up the bottom end.
- Top with 1/6 of the shredded cheese.
- Fold the right side and then the left and roll up the chimichanga.
- Put seam side down in the glass dish-- fold remaining 5 chimichangas.
- Coat all the chimichangas with a very liberal coating of spray, and put dish into oven.
- Bake for 10 minutes and then carefully turn the chimichangas, spray again, and return the dish to the oven.
- After 5 more minutes turn the chimichangas once more, give them a good spray and return to the oven for 5 more minutes.
- When the chimichangas are crisp and golden brown they are ready for eating.
- Put them on plates and top with lettuce, tomato, beans, sour cream, guacamole, or salsa.
Nutrition Facts : Calories 521.1, Fat 18.6, SaturatedFat 7.6, Cholesterol 106.5, Sodium 877.3, Carbohydrate 41.8, Fiber 3.6, Sugar 3.5, Protein 45.2
BAKED BAJA BEEF CHIMICHANGAS
This is an authentic 40 year-old recipe, and the filling will not taste the same as fast food style chimichangas. The only thing Americanized here is that the chimichangas are baked instead of fried. Caution: If you use leanest ground beef, the filling will seem dry. Serve lots of lettuce, tomatoes and other garnishes listed below with each chimichanga - they are important to this dish's all around flavors and textures.
Provided by Northwest Lynnie
Categories One Dish Meal
Time 33m
Yield 5-6 serving(s)
Number Of Ingredients 15
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
Your family is sure to enjoy this fabulous homemade version of a restaurant favorite-and it's a terrific way to use up leftover roast beef. Writes Delia Kennedy from Deer Park, Washington, "These chimichangas are so good! They make a meal all by themselves."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 656 calories, Fat 45g fat (6g saturated fat), Cholesterol 42mg cholesterol, Sodium 639mg sodium, Carbohydrate 35g carbohydrate (1g sugars, Fiber 7g fiber), Protein 21g protein.
BAKED CHIMICHANGAS
My baked chimichanga recipe is healthier than a deep-fried version, but it's just as delicious. You can omit the chiles for less heat. -Angela Oelschlaeger, Tonganoxie, Kansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 427 calories, Fat 11g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 1306mg sodium, Carbohydrate 49g carbohydrate (7g sugars, Fiber 3g fiber), Protein 30g protein.
BEEF AND BEAN CHIMICHANGAS
This is an awesome recipe, if you like Mexican food! These tasty beef and bean treats are baked instead of fried.
Provided by Nicole
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Brown the ground beef in a skillet over medium-high heat. Drain excess grease, and add the onion, bell pepper, and corn. Cook for about 5 more minutes, or until vegetables are tender. Stir in the taco sauce, and season with chili powder, garlic salt and cumin, stirring until blended. Cook until heated through, then remove from heat, and set aside.
- Open the can of beans, and spread a thin layer of beans onto each of the tortillas. Spoon the beef mixture down the center, and then top with as much shredded cheese as you like. Roll up the tortillas, and place them seam-side down onto a baking sheet. Brush the tortillas with melted butter.
- Bake for 30 to 35 minutes in the preheated oven, or until golden brown. Serve with lettuce and tomato.
Nutrition Facts : Calories 821.3 calories, Carbohydrate 83.6 g, Cholesterol 96.9 mg, Fat 36 g, Fiber 8.9 g, Protein 40.1 g, SaturatedFat 17 g, Sodium 1855 mg, Sugar 6.1 g
BAKED SHREDDED BEEF CHIMICHANGAS RECIPE
Chimichangas have got to be in my top favorite foods. They are so full of flavor and texture, and everything you could ever want in a food.
Provided by Momma Cyd
Categories Main Course
Time 45m
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees.
- In a medium sized mixing bowl add the cooked beef, salsa verde, and refried beans. Stir together.
- Spread 1/2 cup filling down the center of the tortilla. Fold each tortilla into a rectangular packet around the filling and place folded side down in a 9 x 13 inch dish.
- Spray each tortilla generously with nonstick cooking spray and bake for 15 minutes.
- Then turn over and cook for another 15 minutes.
- Top with cheese, tomatoes, sour cream, guacamole, and salsa.
Nutrition Facts : Calories 475 kcal, Carbohydrate 31 g, Protein 27 g, Fat 27 g, SaturatedFat 11 g, Cholesterol 89 mg, Sodium 1211 mg, Fiber 6 g, Sugar 8 g, ServingSize 1 serving
GROUND BEEF CHIMICHANGAS
Make and share this Ground Beef Chimichangas recipe from Food.com.
Provided by daisygrl64
Categories Meat
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350*F.
- Brown ground beef, and drain well.
- Stir in onion and saute
- Stir in tomatoes, taco seasoning, garlic, black pepper and simmer over low heat for 15 minutes.
- remove from heat and add cheese.
- Spoon 1/4 cup meat mixture along one edge of tortilla.
- Fold edge of tortilla to cover the meat.
- Fold in both sides and roll and secure
- spray a 13x9 glass oven dish with Pam cooking spray.
- place in oven and bake until tortillas turn golden, 15-20 minutes.
- Serve:.
- topped with shredded cheese, chili, sour cream, shredded lettuce, diced tomatoes , green onions or whatever you desire.
Nutrition Facts : Calories 692, Fat 28.5, SaturatedFat 11.1, Cholesterol 71.2, Sodium 1247.5, Carbohydrate 76.1, Fiber 4.7, Sugar 3.6, Protein 30.9
FAVORITE BEEF CHIMICHANGAS
Feeding a hungry crowd? Turn to these mouthwatering chimichangas, which feature slow-roasted beef and melted cheese inside a crispy tortilla. Everyone will want the recipe!
Provided by Taste of Home
Categories Dinner
Time 8h30m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Cut roast in half; place in a 4- or 5-qt. slow cooker. Arrange potatoes around the roast; pour water over potatoes. Drizzle meat with soy sauce. Sprinkle with garlic salt and pepper. Top with green chilies. Cover and cook on low for 7-9 hours or until meat is very tender., Remove roast to a platter. Shred meat with two forks and return to the slow cooker. Combine flour and taco seasoning; stir into meat mixture. Cover and cook 30 minutes longer or until juices are thickened., To assemble chimichangas, using a slotted spoon, spoon 1/2 cup meat mixture off-center on each tortilla. Sprinkle with 1/4 cup cheese. Fold up edge nearest filling; fold in both sides and roll up., In a large skillet, fry chimichangas, folded side down, in oil in batches until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve with toppings if desired.
Nutrition Facts : Calories 509 calories, Fat 21g fat (11g saturated fat), Cholesterol 94mg cholesterol, Sodium 914mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 7g fiber), Protein 32g protein.
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.
Provided by Steph Loaiza
Categories Main Course
Time 45m
Number Of Ingredients 7
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).
Nutrition Facts : Calories 422 kcal, Carbohydrate 28 g, Protein 22 g, Fat 23 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 69 mg, Sodium 1113 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving
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