Beef and Bean Chimichangas Recipe -
Beef and Bean Chimichangas Recipe
  • READY IN 45 mins

Beef and Bean Chimichangas

Recipe by  

"This is an awesome recipe, if you like Mexican food! These tasty beef and bean treats are baked instead of fried."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 8 chimichangas Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. Bake for 30 to 35 minutes in the preheated oven, or until golden brown. Serve with lettuce and tomato.
Kitchen-Friendly View


  • The meat mixture may be made as much as 24 hours in advance.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jan 03, 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.

Most Helpful Critical Review
May 10, 2011

Not sure why, but I didn't really care for these...they were ok. Bf didn't seem too impressed either.

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!

Jan 08, 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.

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!!!

Dec 13, 2009

HELPFUL TIPS: I only made this b/c I had some ground beef to use but I'm glad I did. I was worried they wouldn't have that nice crispy fried taste to them if baked but as long as you bake until they have a nice lightly hard touch (I had to bake them 10 min longer to achieve this ...just touch tortillas until desired doneness) they were fabulous! Definitely take the advice of cutting the corn to 3/4C and save the rest for a side dish the next night. I also added a can of green chile to the mix or can be used to substitute the green peppers and onions. Also great idea to only make what you need and save the rest of only the meat mixture and freeze. They thawed out and worked wonderfully the second time around, and saved me the trouble of having to make dinner! I DO add at least half a package of taco seasoning, and never have taco sauce, so use enchilada. I also agree you just need 1/2C of sauce to make these work w/o being soggy! For a SUPER quick side dish with minimal ingredients, try the "Best Spanish Rice" from this site. So easy and so good. ...and if you have chicken to get rid of, the "Chicken Chimichangas" is equally fabulous. ;)

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.

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!!!


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 821 kcal
  • 41%
  • Carbohydrates
  • 83.6 g
  • 27%
  • Cholesterol
  • 97 mg
  • 32%
  • Fat
  • 36 g
  • 55%
  • Fiber
  • 8.9 g
  • 36%
  • Protein
  • 40.1 g
  • 80%
  • Sodium
  • 1855 mg
  • 74%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Subscribe Today!

In Season

Mealtime Money-Savers
Mealtime Money-Savers

Browse through over 500 recipes for delicious, budget-friendly meals.

Can What You Can't
Can What You Can't

The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Chef John's Beef, Bean, and Beer Chili

Beer, unsweetened cocoa powder, and cinnamon add a depth of flavor to this chili.

Spaghetti Sauce with Ground Beef

See how to make a rich and meaty pasta sauce.

Beef Medallions with Fresh Horseradish Sauce

A sweet tomato salad with seared beef and a creamy, aromatic horseradish sauce.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States