Beef Chimichanga Recipe [Baked – Not Fried!]

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These beef chimichangas take just minutes to throw together and come out of the oven perfectly crisp on the outside and ooey gooey cheesy on the inside! They can be made ahead of time and baked throughout the week or you can make them from start to finish in just over 30 minutes!

You’ll Love These

• They are quick and easy! No need to heat a pot of oil or worry about it spitting and splattering all over your apron and kitchen! Just wrap the chimichangas up, pop them on a baking sheet and let the oven do all the hard work! We’re taking what is traditionally known as a bit of extravagant meal and streamlining it to make it totally doable on a busy weeknight!
• They have all your favorite Mexican taco night flavors but wrapped up in any crispy flour tortilla! If you’re sick of your typical taco Tuesday routine, switch it up and surprise your family with these baked chimichangas!
• They taste great with leftover shredded or rotisserie chicken as well! If you’ve got some leftover chicken in the fridge, feel free to use that in place of the ground beef. I’d recommend using about 3 cups of cooked, shredded chicken to keep the ratios similar. You could also use a pound of ground turkey in place of the ground beef!
• They can be prepped ahead of time! Who doesn’t love a meal that you can make on Sunday afternoon and then enjoy at a moment’s any time during the week! These stay fresh in the fridge or freezer until you’re ready to eat them! Check out my tips and tricks below for baking them after the fridge/freezer.

Instructions

Brown ground beef in a skillet, crumbling it as it cooks until it is cooked through. 

Add beans, corn and taco sauce. 

Then add cumin, chili powder, chiles in adobo and a couple large pinches of salt and pepper.

Stir to combine and cook for a minute or two until heated through. 

Add a 1/2 cup of the beef mixture to one flour tortilla, just below the center of the tortilla. Then add a 1/2 cup of shredded cheese on top of the beef. 

Fold the edge of the tortilla that’s closest to you away from you, wrapping the filling inside. 

Then fold the left and right sides of the tortilla in towards the center.

Roll the chimichanga away from you, sealing the contents inside.

Continue with remaining filling, cheese, and tortillas.

Place rolled chimichangas on a parchment lined baking sheet. Brush with olive oil or vegetable oil.

 Bake for 20-25 minutes or until dark golden brown and crispy on the outside. 

Garnish with sour cream and Pico de Gallo and enjoy!

Tips

• Make ahead and refrigerate:
  • These (unbaked) chimichangas can be made up to a week in advance. They will stay fresh (sealed in an airtight container) in the fridge. And you’ll be ready to throw dinner together at a moment’s notice.
  • When you’re ready to bake, just place the chimichangas on a parchment lined baking sheet, brush them with oil and bake in a preheated 400 degree oven for 20-25 minutes.
• Make ahead and freeze:
  • I like to keep a bag of these chimichangas in my freezer at all times! They’re perfect for an easy weeknight dinner!
  • It’s best to individually wrap each (unbaked) chimichanga in tin foil or saran wrap, and then place them all in a large freezer safe bag. They will stay fresh in the freezer for up to two months.
  • When you’re ready to bake, just unwrap each chimichanga from the foil and place on a parchment lined baking sheet. Brush with oil and bake in a preheated 400 degree oven for 35-45 minutes or until crispy on the outside and heated through on the inside!

Other Family Favorites

• Easy Chicken Tortilla Soup
• The Best Veggie Enchiladas
• Simple Mexican Breakfast Tostadas
• Vegan Spicy Black Bean & Rice Soup
• One Pan Skillet Enchiladas

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