We had ripe avocados that needed to be used up so I decided to make fresh guacamole and serve it on top of homemade ground beef and bean chimichangas. This meal was extremely easy to make and tasted fantastic. I loved the sharp cheddar with the beef and bean mixture inside of the crisp tortilla. I never fry my chimichangas I either bake them or cook them in a skillet with cooking spray. They are so flavorful, crisp, and delicious without being greasy. My husband, daughter and I loved these chimichangas. My son opted for nachos with the beef and bean mixture and was completely thrilled with his dinner.
Beef and Bean Chimichangas:
- 1 tsp olive oil
- 1 lb of lean ground beef
- 1/2 sweet yellow onion, diced
- 3 cloves of garlic, minced
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp oregano
- Dash of red pepper flakes
- Sea salt and freshly cracked pepper, to taste
- 1 can of chili beans, drained
How to Make Baked Beef and Bean Chimichangas
Heat the olive oil in a large skillet over medium heat. Add the ground beef and break up the meat into crumbles. Add the onion and garlic as well as the seasonings then cook for 4-5 minutes, stirring occasionally.
Add the drained can of chili beans to the beef mixture and stir until well combined. Set aside.