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Beef and Bean Chimichangas
SUBMITTED BY:
Nicole
PHOTO BY:
Allrecipes
"This is an awesome recipe, if you like Mexican food! These tasty beef and bean treats are baked instead of fried."
RECIPE RATING:
Read Reviews
(499)
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PREP TIME
15 Min
COOK TIME
30 Min
READY IN
45 Min
Original recipe yield 8 chimichangas
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 pound lean ground beef
3/4 cup chopped onion
3/4 cup diced green bell pepper
1 1/2 cups whole kernel corn
2 cups taco sauce
2 teaspoons chili powder
1 teaspoon garlic salt
1 teaspoon ground cumin
1 (16 ounce) can refried beans
8 (12 inch) flour tortillas
1 (16 ounce) package shredded Monterey Jack cheese
1 tablespoon butter, melted
shredded lettuce
1 tomato, diced
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DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
Brown the ground beef in a skillet over medium-high heat. Drain excess grease, and add the onion, bell pepper, and corn. Cook for about 5 more minutes, or until vegetables are tender. Stir in the taco sauce, and season with chili powder, garlic salt and cumin, stirring until blended. Cook until heated through, then remove from heat, and set aside.
Open the can of beans, and spread a thin layer of beans onto each of the tortillas. Spoon the beef mixture down the center, and then top with as much shredded cheese as you like. Roll up the tortillas, and place them seam-side down onto a baking sheet. Brush the tortillas with melted butter.
Bake for 30 to 35 minutes in the preheated oven, or until golden brown. Serve with lettuce and tomato.
FOOTNOTE
The meat mixture may be made as much as 24 hours in advance.
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REVIEWS
Reviewed on Jan. 3, 2004 by
Navy_Mommy
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Navy_Mommy
Jan. 3, 2004
I cheated on this recipe to save time. I browned the meat and onion and then added a package of taco seasoning mix and a little tomato sauce. Mixed the beans in with the mix. I then rolled as directed and baked. I usually fry mine and they were much less greasy this way. I topped with cheese, salsa, lettuce and sour cream. I will continue to bake my chimichangas rather than frying from now on. They were great and a lot less messy.
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18 users found this review helpful
I cheated on this recipe to save time. I browned the meat and onion and then added a package...
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Reviewed on Mar. 10, 2005 by
Diana S.
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Diana S.
Mar. 10, 2005
I followed some reviewers suggestions and used a packet of taco seasoning since I was short on time. Also added 1 can of diced green chilis in place of the bell pepper, and mixed the refried beans right in with the meat. Very easy and it tasted fantastic. I still had some meat and bean mixture left so I refrigerated it and later made appetizer chimis using soft taco size tortillas for wrapping. It just takes maybe 1T. of meat mixture to make one. They're adorable! I froze them and will use them later this month for a small party we're having. Thanks Nicole for a great recipe!!!
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11 users found this review helpful
I followed some reviewers suggestions and used a packet of taco seasoning since I was short on...
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Reviewed on Nov. 11, 2003 by GINALSCOTT
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GINALSCOTT
Nov. 11, 2003
I buttered both sides of the rolled chimichangas and turned them halfway through baking so both sides would yet golden. Very good, next time I will cut the recipe in half. The recipe made 7 very big chimichangas. My husband and I were only able to eat 1 each.
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10 users found this review helpful
I buttered both sides of the rolled chimichangas and turned them halfway through baking so...
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Reviewed on Apr. 30, 2003 by STEWIE4ME
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STEWIE4ME
Apr. 30, 2003
This is definitely a "favorite". I make it for several parties and everyone raves about it. I save a step and mix the beans in with the burger mixture and just spoon on the tortilla. This is a great recipe to freeze.
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8 users found this review helpful
This is definitely a "favorite". I make it for several parties and everyone raves about it. ...
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Reviewed on Jun. 15, 2005 by
LREYNAL
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LREYNAL
Jun. 15, 2005
This is really a very good recipe. It is easy to make and well liked. It was just my husband and I, so I froze what I didn't use for another time. It was nice to just thaw it, wrap and bake. I made it a second time for guests at a casual get together, they were gone before I ever got one. It's also very easy to adjust if you are missing something or just want more spice. In other words, I think this is a great all around recipe. Thank you, I'll be keeping this one.
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5 users found this review helpful
This is really a very good recipe. It is easy to make and well liked. It was just my husband...
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Reviewed on May 22, 2004 by Mel-in-CT
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Mel-in-CT
May 22, 2004
Made only 4 Chimichangas, and froze the remaining meat mixture for future use. Looked and tasted GREAT, brushed olive oil over tortillas before rolling them, came out nicely browned and crispy. Added this one to my all time fav's!!!
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5 users found this review helpful
Made only 4 Chimichangas, and froze the remaining meat mixture for future use. Looked and...
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Reviewed on Jul. 28, 2006 by
Chuck
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Chuck
Jul. 28, 2006
*****!! Very much enjoyed this recipe. I took the advise of other reviews and changed it up a bit. Here are my suggestions. Do add 7oz of green diced canned chiles. Reduce corn to 3/4 cup. I preferred to not have this recipe taste like a burrito, so I did not add any taco seasoning like some reviewers did. Instead of the taco sauce as the recipe calls for, I preferred to only add 1/2 cup of Enchalada sauce for better flavor and to steer clear of the burrito recipe. Between the green chile's and the enchalada sauce that will make the meat mixture moist enough without over doing it. I also preferred the flavor of "Blackbean" refried beans instead of the regular. Also I fried the chimi on each side and served it with some of the enchalada sauce on it topped with cheese, tomato, lettuce, sourcream etc. This recipe is fantastic my family really enjoyed this. I consider myself to be an excellent cook, and I was not disappointed at all, and I will include this recipe as one of the best I have. Try it today, you will not be disappointed!
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4 users found this review helpful
*****!! Very much enjoyed this recipe. I took the advise of other reviews and changed it up a...
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Reviewed on Jan. 8, 2006 by
SHANNSTODD
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SHANNSTODD
Jan. 8, 2006
I love this recipe. I have tried it several different ways - with shredded chicken, shredded beef, ground beef, and all bean. They all turned out wonderful. I make them to the point where I roll the tortilla and then I freeze the Chimichangas in individual packets. When I want to use them I take out as many as I need, microwave them until they are warm and defrosted and then spray them with Pam and bake them. I serve them on shredded iceburg lettuce with sour cream and salsa on the side.
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4 users found this review helpful
I love this recipe. I have tried it several different ways - with shredded chicken, shredded...
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Reviewed on Sep. 22, 2004 by RMWILSON1
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RMWILSON1
Sep. 22, 2004
This recipe was excellent. I did not use the corn, but everything else was exactly the same. I served it with diced tomatoes, lettuce, sour cream, black olives and diced onions. EXCELLENT!! My husband wouldn't stop sighing in delight and my brother came over and said he didn't think he would be able to eat a whole one and by the time he was done he was practically licking his plate. I loved the fact these were baked and not fried. My husband says he wants these at least once a week!
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4 users found this review helpful
This recipe was excellent. I did not use the corn, but everything else was exactly the same. ...
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Reviewed on Jan. 5, 2004 by DDGECKO
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DDGECKO
Jan. 5, 2004
OMG, This recipe is so good!!! Not to mention easy to make! I followed the recipe, and served with sour cream, yummy. Using the taco sauce instead of taco seasoning gives it a great flavor. This is one of my new favorites! A+++++
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4 users found this review helpful
OMG, This recipe is so good!!! Not to mention easy to make! I followed the recipe, and...
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