Easy Beef Chimichanga Recipe

5 from 3 votes

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.

Prep Time10

Cook Time30

Course: Main Dish

Cuisine: Mexican

Servings: servings

Calories: 349kcal

Author: Love Keil

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 ground beef and 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 finely chopped garlic, taco seasoning, salt and pepper to taste. Give it a good stir with a spoon. Stir in green chilies and refried beans until well blended. Turn off heat, cover with a lid.
Place warm tortilla on a plate and add about a ½ 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 with fresh tomatoes, 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.
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.

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