We had ripe avocados that needed to be used up so I decided to make fresh guacamole and serve it on top of homemade baked ground beef and bean chimichangas. This meal was extremely easy to make, tasted fantastic, and I especially loved the sharp cheddar with the beef and bean mixture inside of the crisp tortilla. These baked chimichangas are so flavorful, crisp, and delicious without being greasy. My husband, daughter and I loved these chimichangas but 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.
Heat another skillet coated in cooking spray over medium heat. Heat the tortillas in paper towels in the microwave for 20 seconds so they are soft and pliable.
Layer the tortilla with some cheese then some beef mixture. Fold in the sides and roll into a burrito, making sure the ends are closed.
Place seam side down in the hot skillet and cook for 3-4 minutes on each side until golden brown. Serve with guacamole, salsa, and sour cream. Enjoy.