Description
These baked beef chimichangas give you all the crunch without frying, stuffed with seasoned beef, refried beans, cheese, and chile peppers.
Ingredients
Scale
- 1 pound lean ground beef
- 2–3 jalapeños (diced and deseeded)
- 1 packet taco seasoning
- ½ cup diced green chiles (4 oz)
- 1 cup refried beans
- ½ cup salsa
- 1 cup Mexican cheese blend (shredded)
- 6 green onions (sliced)
- 4 tablespoons butter (melted)
- 4 burrito-size flour tortillas
- For serving optional: sour cream, salsa, pico de gallo, or guacamole
Instructions
- Preheat the oven to 400°F and lightly grease a large baking sheet or line it with parchment paper.
- Heat a skillet over medium-high heat. Add the ground beef and diced jalapeños and cook until browned, breaking the meat apart as it cooks. Stir in the taco seasoning, 1/4 cup water, and green chiles, then simmer for 1–2 minutes, or until the sauce thickens and most of the liquid has evaporated. Remove from the heat.
- In a small bowl, mix the refried beans and salsa until smooth and spreadable.
- Lay a tortilla flat on a clean surface. Spread a layer of the bean mixture down the center, then top with ground beef, shredded cheese, and green onions. Fold in the sides and roll tightly into a burrito.
- Place the chimichangas seam-side down on the prepared baking sheet. Brush the tops generously with melted butter. Bake for 15 minutes, carefully flip, then bake for another 10 minutes until golden brown and crispy.
- Let the chimichangas cool for 5–10 minutes before serving. Top with sour cream, salsa, pico de gallo, or your favorite toppings.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chimichanga
- Calories: 691 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 36 g
- Saturated Fat: 15 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 90 mg
Keywords: Baked Ground Beef Chimichangas