Beef And Bean Chimichangas Recipes

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BEEF AND BEAN CHIMICHANGAS



Beef and Bean Chimichangas image

My family never gets bored with what I serve for dinner, because I'm always trying new recipes. These chimichangas, though, are often requested especially by our teenage daughter.-Janice Lyons, Eagle River, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 16 chimichangas.

Number Of Ingredients 10

1-1/2 pounds ground beef
1 medium onion, chopped
1 medium green pepper, chopped
1 garlic clove, minced
2 cans (16 ounces each) refried beans
1/2 cup shredded cheddar cheese
1/2 cup taco sauce
16 flour tortillas (10 inches)
Vegetable oil
Toppings: shredded lettuce, sour cream, chopped ripe olives, chopped tomatoes, additional cheddar cheese

Steps:

  • In a large skillet, cook beef, onion, green pepper and garlic over medium heat until the meat is no longer pink; drain. Add the beans, cheese and taco sauce. Cook and stir until cheese is melted, about 5 minutes. Remove from the heat., Spoon about 1/3 cup beef mixture off-center on each tortilla. Fold up edge nearest filling; fold in both sides and roll up. Secure with a toothpick. In a large skillet, fry tortillas, folded side down, in oil for 2-3 minutes or until lightly browned. Turn; cook 2-3 minutes longer. Drain on paper towels. Discard toothpicks. Serve with toppings of your choice.

Nutrition Facts : Calories 328 calories, Fat 9g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 574mg sodium, Carbohydrate 38g carbohydrate (2g sugars, Fiber 8g fiber), Protein 16g protein.

BEEF AND BEAN CHIMICHANGAS



Beef and Bean Chimichangas image

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

1 pound lean ground beef
¾ cup chopped onion
¾ cup diced green bell pepper
1 ½ cups whole kernel corn
2 cups taco sauce
2 teaspoons chili powder
1 teaspoon garlic salt
1 teaspoon ground cumin
1 (16 ounce) can refried beans
8 (12 inch) flour tortillas
1 (16 ounce) package shredded Monterey Jack cheese
1 tablespoon butter, melted
shredded lettuce
1 tomato, diced

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

BEEF CHIMICHANGAS



Beef Chimichangas image

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

1 pound ground beef
1 small onion, chopped
1 clove garlic, minced
½ teaspoon taco seasoning mix, or more to taste
1 teaspoon dried oregano
¼ cup sour cream
1 (4 ounce) can chopped green chilies
2 tablespoons distilled white vinegar
1 cup shredded Cheddar cheese
¼ cup margarine
6 (7 inch) corn tortillas

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

BEEF CHIMICHANGAS



Beef Chimichangas image

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

1 pound ground beef
1 can (16 ounces) refried beans
1/2 cup finely chopped onion
3 cans (8 ounces each) tomato sauce, divided
2 teaspoons chili powder
1 teaspoon minced garlic
1/2 teaspoon ground cumin
12 flour tortillas (10 inches), warmed
1 can (4 ounces) chopped green chiles
1 can (4 ounces) chopped jalapeno peppers
Oil for deep-fat frying
1-1/2 cups shredded cheddar cheese

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.

BEEF AND BEAN CHIMICHANGAS



Beef and Bean Chimichangas image

Make and share this Beef and Bean Chimichangas recipe from Food.com.

Provided by byZula

Categories     Meat

Time 25m

Yield 6 serving(s)

Number Of Ingredients 16

1 lb ground beef
2 tablespoons Crisco cooking oil
1 medium onion, chopped
2 garlic cloves, minced
1 (16 ounce) can whole tomatoes, drained, cut up
1/3 cup salsa, sauce
1 1/2 teaspoons chili powder
3/4 teaspoon ground coriander
1/2 teaspoon ground thyme
1/2 teaspoon salt
1/8 teaspoon cayenne
1/8 teaspoon ground cumin
1 cup refried beans
Crisco cooking oil (for frying)
6 (8 inch) flour tortillas
3/4 cup shredded monterey jack cheese

Steps:

  • Place ground beef in medium skillet. Brown over medium-high heat. Drain. Remove beef from skillet; set aside.
  • Place 2 tablespoons Crisco Oil in medium skillet. Add onion and garlic. Sauté over moderate heat until onion is tender. Stir in ground beef, tomatoes, salsa sauce, chili powder, coriander, thyme, salt, cayenne and cumin. Cook over medium-low heat, stirring occasionally, 10 to 15 minutes, or until mixture is thickened. Remove from heat. Stir in refried beans.
  • Heat 2 inches Crisco Oil in deep-fryer or large saucepan to 375ºF. Meanwhile, place 1/2 cup beef mixture in center of each tortilla. Fold opposite sides of tortilla to center over beef mixture. Fold ends toward center; secure with wooden pick. Fry 1 or 2 chimichangas at a time 1-1/2 to 2 minutes, or until golden brown. Drain on paper towels. Sprinkle top of each chimichanga with 2 tablespoons Monterey Jack cheese. Serve immediately with salsa sauce, if desired.
  • Makes 6 Servings.

Nutrition Facts : Calories 500.6, Fat 25.4, SaturatedFat 9, Cholesterol 67.3, Sodium 899, Carbohydrate 42.2, Fiber 5.8, Sugar 4.7, Protein 25.8

BEEF AND BEAN CHIMICHANGAS



Beef and Bean Chimichangas image

This recipe came in the mail with an offer for a cookbook. The offer went by the side of the road some time ago. Doesn't say what cook book.

Provided by Hoosier Margie

Categories     < 60 Mins

Time 45m

Yield 10 serving(s)

Number Of Ingredients 15

1 lb lean ground beef
3/4 cup chopped onion
1/2 cup diced green sweet pepper
1 1/2 cups canned whole kernel corn, drained
2 cups taco sauce
2 teaspoons chili powder
1 teaspoon garlic salt
1 teaspoon cumin
1 (16 ounce) can refried beans
10 inches flour tortillas
1 (8 ounce) package shredded monterey jack cheese
1 tablespoon margarine, melted
shredded lettuce
sour cream
1 tomatoes, diced

Steps:

  • Preheat oven to 400 degrees.
  • Brown beef in a skillet over medium high heat.
  • Drain grease and add the onion, sweet pepper and corn.
  • Cook for about 5 more minutes or until vegetables are tender.
  • Stir in the taco sauce and seasonings (chili powder, garlic salt and cumin).
  • Stir and cook until blended and heated through.
  • Set aside.
  • Spread a thin layer of beans onto each of the tortillas.
  • Spoon the beef mixture down the center and top with shredded cheese.
  • Fold sides in and roll up, burrito style, and place seam side down onto a lightly greased jellyroll pan.
  • Brush with melted butter.
  • Bake for 15- 20 minutes or until golden brown.
  • Serve with lettuce, tomato and sour cream.

Nutrition Facts : Calories 301.4, Fat 14.7, SaturatedFat 7, Cholesterol 54.5, Sodium 776.2, Carbohydrate 23.4, Fiber 4.2, Sugar 4.6, Protein 19.9

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Top Asked Questions

How to make beef and cheese chimichangas in the oven?
To make beef and cheese chimichangas in the oven, start by preheating your oven to 350 degrees F. Then, brown your beef in a skillet over medium heat until it’s cooked through. Drain any excess fat, and then add the cheese and green onions to the beef. Wrap the beef mixture up in a flour tortilla, and then place it seam-side down on a baking sheet.
What are the best chimichangas to prepare?
Beef and Bean Chimichangas are very easy to prepare. They will fill you right up and can be served with rice on the side if desired. Brown meat and jalapeno in skillet over medium heat. Add cumin, garlic powder, chili powder, pepper, and salt and mix well.
How do you cook chimichangas in a deep fryer?
Directions. 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.
Can you make air fryer beef&bean chimichanga in the foodi?
As the chimichanga cooks, it’s going to seal the sides together. Can you make Air Fryer Beef & Bean Chimichangas in the Ninja Foodi? These can easily be made in the Ninja Foodi, making them a great Ninja Foodi Recipe option. If you use the Ninja Foodi, be sure to use the air crisp basket as well as the lid that is attached to the foodi.

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