Baked Baja Beef Chimichangas
photo by GaylaJ
- Ready In:
- 33mins
- Ingredients:
- 15
- Serves:
-
5-6
ingredients
- 10 -12 flour tortillas
- 6 tablespoons melted butter
- 2 lbs lean ground beef
- 1⁄4 cup distilled white vinegar
- 1 (4 ounce) can diced green chilies
- 2 garlic cloves, crushed
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1⁄2 teaspoon crushed red pepper flakes (more or less to taste)
- 1⁄2 teaspoon salt (more or less to taste)
-
Garnishes
- shredded lettuce
- chopped tomato
- grated cheese
- sour cream
- salsa
directions
- Wrap tortillas in foil and warm in a 300* oven while making the filling.
- Brown ground beef and drain.
- Mix in vinegar and seasonings to the drained meat, but do not cook the mixture further.
- Remove tortillas from oven and increase oven temperature to 500*.
- Brush each side of tortilla with melted butter.
- Spoon about 1/4 cup ground beef filling onto center of each buttered tortilla.
- Fold in sides, then roll up tortilla from the bottom.
- Place seam-side down on a foil-lined and rimmed baking sheet.
- Bake at 500* for 8-10 minutes, until golden brown.
- Serve on a large bed of shredded lettuce and chopped tomatoes.
- Top with sour cream, shredded cheese, and salsa.
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Reviews
-
This is soooooo good! I did cook the garlic in the meat towards the very end. I also added a little picante sauce, just to make it a little more saucy. I only added a little so I don't think it made much of a difference so I won't do that again. Added some cheese to the inside then also some on the top after they came out.<br/>These were very simple and quick to make, I had dinner done in about 30 mins.<br/> I have 6 kids and some very picky eaters and everyone of them ate all of their serving and came back asking for more. <br/>We will be making these again that is for sure!
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We live in Texas so I added a little bit of the local flavors to the meat mixture - chili powder and paprika. We are very blessed to have an HEB grocery store that makes the best flour tortillas. I added some pinto beans that I had made earlier in the week, slivered fresh jalapenos (slightly sauteed) and cheese in addition to the meat mixture before wrapping up these little beauties. Drizzled with a little enchilada sauce after baking and served with sliced tomatoes and avocado. Very good in deed :)
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This recipe is SO good & very easy! It's an interesting tangy, slightly spicy sauce but very authentic. We had leftover BBQ'd tri tip and used that as the meat for the filling. This recipe would be great with any meat, not just beef. We added some cheese to the the inside and guacamole and olives to the garnishes. This recipe is definitely a keeper! I'm anxious to try the sauce for other Mexican recipes!
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RECIPE SUBMITTED BY
Northwest Lynnie
United States
An avid cook since I was a teenager, and a retired First-Grade teacher, my students and I used to cook twice a month in the classroom, coordinating what we prepared with our curriculum. I always snuck in mini- lessons on nutrition and manners at the same time. :) The children loved it, taking home recipes they made in class and asking their parents to make them again at home. THESE were no boring lessons on liquid and dry measurement! If you think about it, cooking is largely a combination of math, chemistry, and artistry.
Fond memories of my students play a role in my cooking-life today. A giant, framed, black chalkboard graces one dining room wall, replete with the menu-of-the-day in manuscript handwriting and simple chalk drawings.
Special joys in my life these days, (besides two outstanding grown children :), family, friends, and cooking) include gardening/landscaping, writing a book about teaching, music, discovering watercolors by local artists, and exploring my new island home, where bald eagles and Dungeness crabs are among my neighbors.