1/1 Photo of Oven-Fried Beef Chimichangas
A good, simple alternative to deep-frying. I think I got this from OAM Cookbook years ago. Make sure the tortillas are room temperature or they will crack when you roll them. You can microwave the whole package for about 20 seconds to speed things up.
My Private Note
Units: US | Metric
- 1 lb lean ground beef
- 1/2 cup onion, chopped
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1 (16 ounce) can fat-free refried beans
- 1/2 cup tomato sauce
- 2 teaspoons chili powder
- 1/2 teaspoon cumin
- 10 (10 inch) flour tortillas
- 1/4 cup butter, melted
- 1/2 cup Mexican blend cheese (optional)
- 1Preheat oven to 350 degrees.
- 2Brown beef in large skillet; drain, if necessary.
- 3Add onions, garlic and salt, and cook until onions are soft.
- 4Stir in refried beans and spices. Remove from heat.
- 5Scoop 1/3 cup of meat filling a little off center on the tortilla.
- 6Fold up edge closest to you over the filling.
- 7Fold in each side and roll all the way.
- 8Place on cookie sheet and repeat with all the tortillas.
- 9Brush melted butter over the chimichangas making sure to get some on the bottom side as well.
- 10Bake at 350 degrees for 25 to 30 minutes until golden brown.
- 11While the chimichangas are baking, heat the sauce ingredients in a small sauce pan. Keep warm.
- 12Serve the chimichanga with the sauce drizzled over the top and sprinkle with cheese, if desired.
- 13These can be frozen before baking and kept in a zip top bag. To reheat, let thaw in refrigerator overnight and bake as usual.
Browse Our Top Beans Recipes
Nutritional Facts for Oven-Fried Beef Chimichangas
Serving Size: 1 (245 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 362.2
- Calories from Fat 133
- Total Fat 14.8 g
- Saturated Fat 6.1 g
- Cholesterol 41.6 mg
- Sodium 998.2 mg
- Total Carbohydrate 41.0 g
- Dietary Fiber 3.6 g
- Sugars 4.1 g
- Protein 16.1 g