Beef Chimichangas

Beef Chimichangas

90
LCP413 2

"The family requests this all the time. It is easy for my husband to make when I have to work late. Top with shredded cheese, lettuce, tomato, salsa, and sour cream. "
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Ingredients

40 m servings 369 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 369 kcal
  • 18%
  • Fat:
  • 25.4 g
  • 39%
  • Carbs:
  • 15.8g
  • 5%
  • Protein:
  • 19.7 g
  • 39%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 504 mg
  • 20%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Brown the ground beef, onion, garlic, taco seasoning, and oregano in a skillet over medium heat, breaking the meat up into crumbles as it cooks, about 8 minutes. Drain off excess fat. Stir in sour cream, chilies, and vinegar until well mixed. Remove from heat, and mix in the Cheddar cheese.
  3. Melt margarine in a small skillet over low heat. When melted, dip each tortilla into the margarine for about 30 seconds, or until soft. Place the softened tortilla onto a baking sheet, and fill with about 1/3 cup of the meat mixture. Fold the right and left sides of the tortilla over the filling, then the top and bottom, making an envelope that completely encloses the filling. Flip the tortilla seam side down on the baking sheet. Repeat with remaining tortillas and filling.
  4. Bake in the preheated oven until the tortilla is crisp, about 15 minutes.

Reviews

90
  1. 124 Ratings

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Most helpful positive review

I noticed after putting the chimichangas in the oven that I was supposed to use corn tortillas. Woops, I used flour. I Cooked the recipe the exact same way, but I did have to take them out aroun...

Most helpful critical review

This recipe was a big dissapointment...no one in my family cared for it. :-(

I noticed after putting the chimichangas in the oven that I was supposed to use corn tortillas. Woops, I used flour. I Cooked the recipe the exact same way, but I did have to take them out aroun...

Yummy! Instead of taco seasoning mix I just used some ancho chile powder, cumin, garlic & onion powders, and black pepper. I was kinda hesistant about the vinegar, but it added a nice tang! I di...

this was a really yummy meal (we had it with salad). It works a lot better with 1tbsp taco seasoning and a few whole chopped tomatoes in the beef mixture to give it some freshness! very quick an...

This was a nice change up from our regular taco night. Prepared as directed with the exception of omitting the chilies for my children and cutting the vinegar in half. Also, since I doubled th...

This recipe was a big dissapointment...no one in my family cared for it. :-(

The ingredients go well together. However, the tortillas need to be either hard-fried and soaked to soft or soft and soaked well. It took two packages of corn tortillas to figure this out! Other...

I wasn't impressed at all. Mine ended up being super hard and I followed the recipe exactly.

I was skeptical at first, but I can see how these would easily become a family favorite. They are wonderful with a flavor that leans more on the authentic side. I couldn’t get enough! Unfortu...

Sooooooooo easy and good for the tummy. Will definitely make this again and again. Thanks so much for sharing.