Baked Beef and Bean Chimichangas
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:
Ingredients:
- 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.
Other Ingredients:
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.
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Wow I have not had a chimichanga in a long time. It looks easy and fast! Thanks
My family loves this recipe. We substitute ground chicken for the beef. My 2 year old son eats a whole one all by himself!
Thanks for the great blog. I recommend your blog all the time to my friends.
I made these lasdt week and they were really good! My husband is a body buider and doesn’t eat fried foods, so this worked out perfect that they were baked and fried!
Oops! sorry about my spelling. I haven’t had enough coffee yet!
These are great! I wasn’t sure they would have enough flavor and “oomph” to them, but they’re delicious. I chose to use pinto beans instead of chili beans (personal preference) and they were excellent. Nice additional source of protein and fiber. I topped with a little sour cream, and served with guac and chips on the side. I made one each for my husband and myself, then froze the rest of the filling. There are at least two, probably three more, generous servings left.