How To Make Beef Chimichanga (Quick And Easy)
Baked Beef Chimichangas are perfect for lunch or dinner. This meal features juicy, seasoned, browned ground beef, refried beans, gooey cheeses, & more. It is a fun & flavorful way to enjoy your next Mexican food night.
Prep Time20 minutes mins
Cook Time35 minutes mins
Total Time55 minutes mins
Course: Dinner
Cuisine: Mexican
Keyword: baked beef chimichangas, baked chimichangas, beef chimichangas
Servings: 5
Calories: 646cal
Cost: $10
- 1 ½ lbs ground beef
- 1 yellow onion chopped
- 5 white tortilla wraps 12 inch
- 1 cup cheddar cheese shredded
- 1 cup refried beans
- ½ cup red onion diced
- 1 cup tomatoes diced
- 2 ½ cups iceberg lettuce shredded
- 2 tbsp butter
Chimichanga Seasoning
- ½ tsp cumin
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp oregano
- ¼ tsp chili powder
- ¼ tsp smoked paprika or regular paprika
- ¼ tsp salt
Cilantro Lime Yogurt
- 1 cup Greek Yogurt or sour cream
- 3 tbsp cilantro
- 2 tsp lime juice
In a large skillet, combine 1 ½ lbs ground beef with 1 yellow onion chopped, seasonings - ½ tsp cumin, ¼ tsp garlic powder, ¼ tsp onion powder, ¼ tsp oregano, ¼ tsp chili powder, ¼ tsp smoked paprika, ¼ tsp salt. Fully cook on medium-high heat until browned. Drain any excess fat and set aside. Preheat oven to 400 degrees Fahrenheit.
Dice the ½ cup red onion, 1 cup tomatoes , and shred 2 ½ cups iceberg lettuce .
Lay out tortillas and add an even amount of refried beans to each.
Add an even amount of seasoned ground beef to each.
Sprinkle shredded cheese on each.
Top with about a tablespoon of red onion.
Carefully roll the flour tortillas up one by one, making sure all of the ingredients are tucked tightly inside.
Place folded side down on parchment-lined baking sheet.
Brush each with melted butter and bake at 400 degrees Fahrenheit for 25 minutes.
Serve with Cilantro Greek Yogurt and a side of lettuce, tomato, and remaining red onion.
Nutritional values may vary and are meant to be a guide.
How to Store
You can refrigerate any leftovers in an airtight container for up to 3 days. They will not be as good as day one but can be crisped up in the oven for 10 minutes at 350 degrees Fahrenheit.
Serving: 1chimichanga | Calories: 646cal | Carbohydrates: 26g | Protein: 38g | Fat: 42g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 133mg | Sodium: 911mg | Potassium: 640mg | Fiber: 4g | Sugar: 6g | Vitamin A: 937IU | Vitamin C: 7mg | Calcium: 308mg | Iron: 5mg