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
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
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.
BAKED BEEF CHIMICHANGAS
Perfect for a crowd! We just loved this baked take on our Mexican restaurant faves. The meat is fall-apart tender. Mixing chilis and cilantro with the meat adds a lot of flavor. Brushing the chimichangas with a bit of oil makes the tortillas very crispy out of the oven. It's the taste of being fried, but it's baked with fewer...
Provided by Beth Colon
Categories Tacos & Burritos
Time 4h50m
Number Of Ingredients 11
Steps:
- 1. Heat skillet on stovetop on high heat with a drizzle of olive oil.
- 2. Place roast in pan.
- 3. Sear on both sides.
- 4. Place in slow cooker on high heat.
- 5. 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.
- 6. At that point, shred the beef. I find using two forks work the best.
- 7. Add the green chili and the chopped cilantro to a bowl.
- 8. Mix together with the beef.
- 9. Preheat oven to 400. Heat refried beans on the stove until they are heated and creamy and easily spreadable.
- 10. Warm soft taco shells in the microwave (about 30 sec, just until warm so the can be rolled).
- 11. Spray baking sheets with cooking spray.
- 12. Assemble chimis by spreading beans, cheese, beef mixture on tortilla shells then fold.
- 13. I fold them by folding the shell by a third.
- 14. Tuck in the sides.
- 15. 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.
- 16. 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.
- 17. 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).
- 18. Take the chimis out of oven. Turn on the oven broiler. Top chimis with cheese.
- 19. Place them under the broiler for 2-5 minutes until cheese is bubbly. (Keep a close watch!! You don't want them to burn!)
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.
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
QUICK AND EASY CHIMICHANGAS
Make and share this Quick and Easy Chimichangas recipe from Food.com.
Provided by carolinafan
Categories One Dish Meal
Time 38m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 475 degrees.
- Brown meat with onion and garlic; drain.
- Stir in picante sauce, cumin, oregano and salt; simmer 5 minutes or until most of liquid has absorbed.
- Brush 1 side of tortillas with butter; spoon heaping 1/3 cup meat mixture onto center of unbuttered sides.
- Fold 2 sides over filling; fold ends down.
- Place seam side down in 13x9x2-inch baking dish.
- Bake in preheated oven about 13 minutes or until golden brown.
- To serve, top with sour cream, guacamole and additional picante sauce.
EASY BAKED CHIMICHANGAS
This is a wonderful recipe that allows me to get my chimichanga fix without all the fat of a deep fried restaurant chimichanga. I team it up with a salad and some rice for a delicious, speedy go-to meal that's fit for company.
Provided by PetesNina
Categories Meat
Time 30m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 425.
- In large skillet, brown and crumble ground beef till no longer pink.
- Drain off any fat.
- Add the salsa, black beans and cheese to the meat.
- Over low heat, heat meat mixture through till cheese is melted.
- Divide meat mixture evenly between the tortillas.
- Roll each tortilla up, tucking in ends so the meat mixture is completely enclosed.
- Place on baking sheet and lightly spray the top of each chimichanga with cooking spray.
- Bake for 20 minutes or until chimichangas are nicely golden and crispy.
- *note: These come out of the oven extremely hot. I let them sit for 10 minutes or so before serving.
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
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