1/1 Photo of Baked Baja Beef Chimichangas
Northwest Lynnie's Note:
This is an authentic 40 year-old recipe, and the filling will not taste the same as fast food style chimichangas. The only thing Americanized here is that the chimichangas are baked instead of fried. Caution: If you use leanest ground beef, the filling will seem dry. Serve lots of lettuce, tomatoes and other garnishes listed below with each chimichanga - they are important to this dish's all around flavors and textures.
My Private Note
Units: US | Metric
- 10-12 flour tortillas
- 88.74 ml melted butter
- 907.18 g lean ground beef
- 59.14 ml distilled white vinegar
- 113.39 g can diced green chilies
- 2 garlic cloves, crushed
- 4.92 ml dried oregano
- 4.92 ml ground cumin
- 2.46 ml crushed red pepper flakes (more or less to taste)
- 2.46 ml salt (more or less to taste)
- 1Wrap tortillas in foil and warm in a 300* oven while making the filling.
- 2Brown ground beef and drain.
- 3Mix in vinegar and seasonings to the drained meat, but do not cook the mixture further.
- 4Remove tortillas from oven and increase oven temperature to 500*.
- 5Brush each side of tortilla with melted butter.
- 6Spoon about 1/4 cup ground beef filling onto center of each buttered tortilla.
- 7Fold in sides, then roll up tortilla from the bottom.
- 8Place seam-side down on a foil-lined and rimmed baking sheet.
- 9Bake at 500* for 8-10 minutes, until golden brown.
- 10Serve on a large bed of shredded lettuce and chopped tomatoes.
- 11Top with sour cream, shredded cheese, and salsa.
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Nutritional Facts for Baked Baja Beef Chimichangas
Serving Size: 1 (246 g)
Servings Per Recipe: 5
- Amount Per Serving
- % Daily Value
- Calories 639.7
- Calories from Fat 330
- Total Fat 36.7 g
- Saturated Fat 17.2 g
- Cholesterol 154.5 mg
- Sodium 1124.9 mg
- Total Carbohydrate 32.7 g
- Dietary Fiber 2.3 g
- Sugars 1.9 g
- Protein 41.7 g