Beef and Bean Chimichangas Recipe

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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.

—Navy_Mommy

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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.

—GINGERLY88

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1,002 Ratings

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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!

—Chuck

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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.

—SHANNSTODD

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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!!!

—Diana S.

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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. ;)

—Chef Joy

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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.

—GINALSCOTT

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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!!!

—Mel-in-CT

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Nutrition

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.

Nutritional Information

Beef and Bean Chimichangas

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 821
Calories from Fat: 324

% Daily Value *
Total Fat 36g 55 %
Saturated Fat 17g 85 %
Cholesterol 97mg 32 %
Sodium 1855mg 74 %
** Potassium 746mg 21 %
Total Carbohydrates 83.6g 27 %
Dietary Fiber 8.9g 36 %
Protein 40.1g 80 %
** Sugars 6.1g
Vitamin A 24 %
Vitamin C 36 %
Calcium 77 %
Iron 71 %
** Thiamin 78 %
** Niacin 116 %
** Vitamin B6 27 %
** Magnesium 32 %
** Folate 100 %

* 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.