Baked Beef and Bean Chimichangas
We had ripe avocados that needed to be used up, so I decided to make fresh guacamole and serve it on top of this easy recipe for homemade ground beef and bean chimichangas. This meal was easy to make, tasted fantastic, and I especially loved the sharp cheddar with the beef and bean mixture inside the crisp tortilla. This easy skillet chimichangas recipe turned out flavorful, crisp, and delicious without being greasy. My husband, daughter, and I loved these chimichangas, but my son opted for nachos with the beef and bean mixture and was completely thrilled with his dinner. These beef chimichangas paired nicely with tortilla chips, salsa, and a Mexican wedge salad.
Beef and Bean Chimichangas
Ingredients:
- 1 tsp olive oil
- 1 lb of lean ground beef
- ½ yellow onion, diced
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp coriander
- 1 tsp oregano
- Dash of red pepper flakes
- Sea salt and freshly cracked pepper, to taste
- 3 cloves of garlic, minced
- 1 can of chili beans or pinto beans, drained
- 3 tbsp water
Other Ingredients:
- Flour tortillas
- Cheddar cheese, shredded (I used sharp)
Toppings:
- Green onions, sliced
- Cotija cheese, grated
- Sour cream
- Pico de gallo
- Guacamole
- Salsa
- Hot sauce
How to Make Baked Beef and Bean Chimichangas
Make the beef and bean mixture by heating the olive oil in a large skillet over medium heat. Add the ground beef and break it up into crumbles.
Add the onion and spices, including the sea salt and freshly cracked black pepper to taste, then cook for 4-5 minutes, stirring occasionally.
Add the garlic and cook, stirring constantly, for 1 minute.
Add the drained can of beans and water to the beef mixture, and cook, stirring often, for 5 minutes. Set aside.
Prepare the tortillas by heating them in moist paper towels in the microwave for 20 seconds so they are soft and pliable.
Prepare the chimichangas by layering the tortilla with cheese and some beef mixture down the center.
Fold in the sides and roll into a burrito, keeping the ends closed.
Cook the chimichangas by coating a large skillet with olive oil cooking spray and heating it over medium-high heat.
Place seam side down in the hot skillet and cook for 4-5 minutes on each side until golden brown.
Serve with pico de gallo, guacamole, salsa, hot sauce, and sour cream, if desired. Enjoy.
Equipment
Ingredients
- 1 tsp olive oil
- 1 lb of lean ground beef
- ½ yellow onion diced
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp coriander
- 1 tsp oregano
- Dash of red pepper flakes
- Sea salt and freshly cracked pepper to taste
- 3 cloves of garlic minced
- 1 can of chili beans or pinto beans drained
- 3 tbsp water
Other Ingredients:
- Flour tortillas
- Cheddar cheese shredded (I used sharp)
Toppings:
- Green onions sliced
- Cotija cheese grated
- Sour cream
- Pico de gallo
- Guacamole
- Salsa
- Hot sauce
Instructions
- Make the beef and bean mixture by heating the olive oil in a large skillet over medium heat. Add the ground beef and break it up into crumbles.
- Add the onion and spices, including the sea salt and freshly cracked black pepper to taste, then cook for 4-5 minutes, stirring occasionally.
- Add the garlic and cook, stirring constantly, for 1 minute.
- Add the drained can of beans and water to the beef mixture, and cook, stirring often, for 5 minutes. Set aside.
- Prepare the tortillas by heating them in moist paper towels in the microwave for 20 seconds so they are soft and pliable.
- Prepare the chimichangas by layering the tortilla with cheese and some beef mixture down the center.
- Fold in the sides and roll into a burrito, keeping the ends closed.
- Cook the chimichangas by coating a large skillet with olive oil cooking spray and heating it over medium-high heat.
- Place seam side down in the hot skillet and cook for 4-5 minutes on each side until golden brown.
- Serve with pico de gallo, guacamole, salsa, hot sauce, and sour cream, if desired. Enjoy.
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Wow I have not had a chimichanga in a long time. It looks easy and fast! Thanks
My family loves this recipe. We substitute ground chicken for the beef. My 2 year old son eats a whole one all by himself!
Thanks for the great blog. I recommend your blog all the time to my friends.
I made these lasdt week and they were really good! My husband is a body buider and doesn’t eat fried foods, so this worked out perfect that they were baked and fried!
Oops! sorry about my spelling. I haven’t had enough coffee yet!
These are great! I wasn’t sure they would have enough flavor and “oomph” to them, but they’re delicious. I chose to use pinto beans instead of chili beans (personal preference) and they were excellent. Nice additional source of protein and fiber. I topped with a little sour cream, and served with guac and chips on the side. I made one each for my husband and myself, then froze the rest of the filling. There are at least two, probably three more, generous servings left.