Easy Baked Beef Chimichanga Recipe – warm Cheesy Beef and Bean Chimichanga Recipe with spinach and lots of cheese. These oven baked chimichangas are incredibly delicious and super easy to make. Serve them with salsa or Mexican White Sauce, sour cream and more cheese.
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What is a Chimichanga?
Chimichanga is a baked or deep-fried burrito. Beef Chimichanga prepared by filling a flour tortilla with sauteed ground beef or carne asada, cheese, beans, lettuce or spinach, and folding it into a rectangular shape. These 2 are the Most Popular on the Blog: Cheese Steak Chimichangas Recipe , Easy 30-Minute Chicken Chimichanga Recipe.
It is then deep-fried or baked, and served with salsa, guacamole, sour cream, chopped chives or/and cheese.
Quick Notes
- You can also use left over grilled Carne asada meat, or shredded chicken to make these chimichangas.
- Warm tortillas before wrapping them, I like to warm them in the skillet on a high heat for few seconds. It makes wrapping so much easier when tortillas are warm.
- These chimichangas can be air fried too, brush them with melted butter before adding them to the Air Fryer this is the one I have – https://amzn.to/30sfAvo, then air fry them for 8-10 minutes on 400F.
How to Freeze Chimichangas?
- Freeze Chimichangas in air tight container or freezer friendly zip bag for 2-3 months.
- To reheat frozen chimichangas – thaw completely, then bake at 400F for 20 – 25 minutes or until heated through.
How to Make Chimichangas?
Preheat oven to 400F and line baking sheet with parchment paper. Using a skillet, add 1 lb ground beef and 1 small chopped onion.
Saute over medium high heat, stirring few times and breaking the meat into small pieces with a wooden spoon. Saute until ground beef is browned, about 7-10 minutes. Drain grease.
Next, add 2 cloves of finely chopped garlic, 2 teaspoons of taco seasoning, salt and pepper to taste. Give it a good stir with a spoon. Stir in 4 oz. of green chilies and 16 oz. refried beans until well blended. Turn off heat, cover with a lid.
Place warm tortilla on a plate and add about a 1/2 cup of the ground beef mixture onto the center.
Add Cheddar Jack cheese.
Follow by chopped spinach.
Now, fold left and right side of the tortilla over the filling, then fold in top and bottom sides of the tortilla over the filling forming a chimichanga.
How to Bake Chimichangas?
Brush top of chimichanga with melted butter and bake for 15-20 minutes or until top of chimichangas turn golden brown color.
Serve Beef and Bean Chimichanga with salsa, cubed tomatoes, cheese, chopped spinach, sour cream and finely chopped chives. Enjoy!
Check Out THESE Mexican Recipes:
- Spicy Grilled Shrimp Recipe
- Easy Mexican Shrimp Cocktail Recipe
- 10-MIN MEXICAN Cheese Dip Recipe
- Cheese Steak Chimichangas Recipe
- Easy 30-Minute Chicken Chimichanga Recipe
- Quick & Easy Chili Instant Pot Recipe
- Pot Roast Guacamole Taco Recipe
- GUACAMOLE Recipe
- Crunchy Bacon Cheddar Jalapeno Poppers
- Jalapeño Popper Bites
Easy Beef Chimichanga Recipe
Cheesy Beef and Bean Chimichanga Recipe with spinach and lots of cheese. These oven baked chimichangas are incredibly delicious and super easy to make.
Ingredients
- 1 lb ground beef grass-fed
- 1 small onion finely chopped
- 2 cloves garlic finely chopped
- 2 teaspoons Taco Seasoning
- salt & pepper to taste
- 16 oz. refried beans
- 4 oz. green chile peppers diced
- 6-8 tortillas
- 1 cup spinach chopped
- 2 cups Cheddar Jack Cheese grated
- 1 tablespoon butter melted for brushing
- 2 roma tomatoes peeled & cubed
- salsa for serving
- sour cream for serving
- chives chopped, for garnish
Instructions
- Preheat oven to 400F and line baking sheet with parchment paper.
- Using a skillet, add 1 lb ground beef and 1 small chopped onion. Saute over medium high heat, stirring few times and breaking the meat into small pieces with a wooden spoon. Saute until ground beef is browned, about 7-10 minutes. Drain grease.
- Next, add 2 cloves of finely chopped garlic, 2 teaspoons of taco seasoning, salt and pepper to taste. Give it a good stir with a spoon. Stir in 4 oz. of green chilies and 16 oz. refried beans until well blended. Turn off heat, cover with a lid.
- Place warm tortilla on a plate and add about a 1/2 cup of the ground beef mixture onto the center. Add Cheddar Jack cheese and chopped spinach.
- Now, fold left and right side of the tortilla over the filling, then fold in top and bottom sides of the tortilla over the filling forming a chimichanga.
- Brush top of chimichanga with melted butter and bake for 15-20 minutes or until top of chimichangas turn golden brown color.
- Serve Beef Chimichangas with salsa, cubed tomatoes, cheese, chopped spinach, sour cream and finely chopped chives. Enjoy!
Video
Notes
- You can also use left over grilled Carne asada meat, or shredded chicken to make these chimichangas.
- Warm tortillas before wrapping them, I like to warm them in the skillet on a high heat for few seconds. It makes wrapping so much easier when tortillas are warm.
- These chimichangas can be air fried too, brush them with melted butter before adding them to the https://amzn.to/30sfAvo, then air fry them for 8-10 minutes on 400F.
- Freeze Chimichangas in air tight container or freezer friendly zip bag for 2-3 months.
- To reheat frozen chimichangas - thaw completely, then bake at 400F for 20 - 25 minutes or until heated through.
Nutrition
Serving: 1gCalories: 349kcalCarbohydrates: 27gProtein: 19gFat: 17gSaturated Fat: 6gCholesterol: 54mgSodium: 762mgPotassium: 344mgFiber: 5gSugar: 5gVitamin A: 704IUVitamin C: 8mgCalcium: 82mgIron: 3mg
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Happy Cooking!
Loved this recipe! My husband said it was better than what he has had at our Mexican restaurant. I didn’t have any refried beans on hand but did have black beans so used those, besides that didn’t change a thing! Thanks for a great and easy recipe ☺️
Rachel
Oh WOW, thank you Rachel! I am so happy you and your husband liked these beef chimichangas!
Made these last night and shared on my Insta story and people were going crazy asking for the recipe. In all honesty they exceeded my expectations–I was worried I’d not care for the spinach in them but I never tasted it really. They were a little slice of heaven. I adjusted things to fit my families likes because they like a bit more kick and then topped it with red enchilada sauce instead of salsa and used sour cream and guacamole for the topping and it couldn’t have been a bigger hit. Thank you so much for sharing! Your blog was a new find for me last week and I’ve been on here all the time. You have beautiful photos and recipes that are very appealing and not difficult!