Baked Beef Chimichangas

These crispy baked beef chimichangas come together with juicy meat and creamy refried beans. They're quick and easy to make, flavorful, and freezer friendly!

Course Main Course

Prep Time 5

Cook Time 30

Total Time 35

Servings people

Calories 416kcal

Author Jenna Urben

Equipment

Ingredients

1 tablespoon olive oil
1 pound ground beef
1 small onion diced
½ tablespoon chili powder
½ tablespoon paprika
1 teaspoon garlic powder
1 teaspoon ground cumin
½ teaspoon dried oregano
1 teaspoon salt more or less, to taste
16 ounces refried beans
4 burrito sized tortillas

Instructions

Warm olive oil in a large skillet over medium heat. Add ground beef and cook until brown, breaking apart into small pieces.
Add diced onion to the skillet and cook until soft and translucent. Stir in chili powder, paprika, garlic powder, cumin, dried oregano, and salt. Taste and adjust seasoning, needed. Remove from heat and set aside.
Preheat oven to 425F. Make rolling the tortillas easier by warming them over a hot comal, skillet, or in the microwave.
To assemble chimichangas, spread an even amount of refried beans over each tortilla. Spoon an even amount of the seasoned ground beef mixture to each.
Roll up the tortillas and place seam side down in a greased baking dish. Coat chimichangas with cooking spray and bake for about 15-20 minutes. Chimichangas are done when crispy and golden brown!
Serve with salsa, sliced avocado, chopped tomato, diced red onion, or your favorite toppings.

Notes

Once cooled, place leftovers in an airtight container or bag. Store in the fridge for 3-5 days or in the freezer for up to 3 months. To reheat, let thaw, then bake at 400F for about 20 minutes, or until heated through.

Nutrition