Baked Beef and Bean Chimichangas Recipe -
Baked Beef and Bean Chimichangas Recipe

Baked Beef and Bean Chimichangas

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"This tasty Mexican dish is filled with both beef and beans then baked instead of fried."

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Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    1 hr

    1 hr 10 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 stir in the onion, bell pepper and corn. Cook for 5 more minutes or until vegetables are tender. Stir in the salsa and season with chili powder, garlic salt and cumin 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 1 1/2 inches from the edge closest to you and then top with as much shredded cheese as you like. Fold the side edges in and roll the tortillas away from you into a package. Place seam-side down onto a non-stick baking sheet. Brush the tortillas with melted butter.
  4. Bake for 35 minutes in the preheated oven, or until golden brown. Serve topped with shredded lettuce and tomato.
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Reviews More Reviews

Most Helpful Positive Review
Nov 22, 2005

My family definitely enjoyed these and I'll make again for sure. I put the onion and green pepper in when I browned the beef instead of afterwards as I was afraid the beef would get too done otherwise. Then I added the corn and the rest. Only needed 25-30 minutes to cook. We didn't put lettuce and tomato on top; the kids used sour cream and I put on more salsa. yum!

Most Helpful Critical Review
May 02, 2006

I tried this thinking it was going to be great, and to my dismay it wasnt!! It was definetly missing something. Maybe it was the corn or salsa that didnt seem to fit in?


28 Ratings

Feb 20, 2006

I loved it- everything tasted great- used red bell pepper instead of green. yummy

Mar 02, 2006

This recipe is definitely a keeper !! Very tasty chimichangas. I also added some cilantro and green chilies to the meat and used spicy taco salsa. A couple of minutes before I took them out of the oven, I put some grated cheddar cheese on top and served it with sour cream.

Jan 20, 2007

YUM! I skipped the corn, used garlic and onion powders, cut the cumin by half and brushed the tops with evoo. Much healthier version but just as delicious!

Feb 27, 2006

Excellent flavor, and I love that they are baked instead of fried. Mine got a little too spicy, must've been the salsa I used. Definitely will make again! Rave reviews

Feb 22, 2006

Worth at least 4 1/2 stars! Easy and good. I subbed taco seasoning mix instead of the spices and sharp cheddar for the jack cheese. And I left out the corn. Instead of lettuce and tomato, I served with sour cream, guacamole, taco sauce and Red Hot. The directions for rolling really worked to keep the filling inside the tortilla and the butter did make them slightly crispy. Recipe make a ton...I used a whole can of refried beans and made 7 chimis and still hade enough beef filling to make 1-2 more! Might try subbing black beans for the refried for a change. Very good, will make again.

Feb 17, 2006

I thought this was a good recipe that I would make again. But DH did not like the corn in the mix. I might would leave that out next time.


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  • Calories
  • 819 kcal
  • 41%
  • Carbohydrates
  • 84.8 g
  • 27%
  • Cholesterol
  • 96 mg
  • 32%
  • Fat
  • 36.3 g
  • 56%
  • Fiber
  • 10.1 g
  • 40%
  • Protein
  • 39.9 g
  • 80%
  • Sodium
  • 2101 mg
  • 84%

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

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