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Baked Beef (or Chicken) Chimichangas

Crispy tortillas achieved with non-stick spray and an oven. Not deep fried

Servings: 11 chimichangas
Author: Stephanie Smith
  • 1 lb lean* ground beef (or 2 chicken breast, cooked and shredded)
  • 1 (16-ounce) jar salsa, divided
  • 1 can pinto beans (or black beans), drained and rinsed
  • 1 small onion, diced
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon salt , or more, to taste
  • 11 (8-inch) flour or whole wheat tortillas
  • 8 oz shredded colby jack cheese
  • Cooking spray
  • Toppings: avocado or guacamole, sour cream, shredded lettuce, diced tomato
  1. Begin to brown the beef in a dutch oven, season with salt and pepper.
  2. When beef is half way cooked, add 1 1/2 cups salsa and next 5 ingredients (Begin with cooked, shredded chicken if using instead of beef).
  3. Cook, uncovered over medium-low heat, stirring often, 25 minutes or until most of liquid evaporates.
  4. Spoon 1/3 cup of mixture just below the center of each tortilla; top with 2 tablespoons cheese. Fold in 2 sides of tortillas to enclose filling. Fold bottom edge up and over filling and tuck in, making a rectangle.
  5. Place chimichanga folded side down, on a baking sheet coated with cooking spray. Mist tops of chimichangas with more cooking spray.
  6. Bake at 425° for 8 minutes; turn and bake 5 more minutes or until golden all around.
  7. Top with remaining salsa and desired toppings.
Recipe Notes

*You can use ground chuck but there with be more fat/liquid which can sometimes make the tortillas soggy.

Recipe adapted from Cook's Illustrated