Mexican recipes
Baked beef chimichangas with refried beans
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25 min
Serves 4
Mexican
Ingredients
- 1 lb ground beef 455 g ground beef
- 1 medium onion, finely chopped 1 medium onion, finely chopped
- 2 clove garlic (minced) 2 clove garlic (minced)
- 1/2 cup mild cheddar or Monterrey Jack cheese 120 ml mild cheddar or Monterrey Jack cheese
- 1 (15 oz) can refried beans 1 (15 oz) can refried beans
- 1 (4.5 oz) can chopped green chiles, drained 1 (4.5 oz) can chopped green chiles, drained
- 1/2 cup Picante sauce 120 ml Picante sauce
- 12 (8 inch diamteter) flour tortillas 12 (8 inch diamteter) flour tortillas
Method
Prepare the chimichanga filling
In a skillet over medium-high heat cook the beef together with the onion and garlic, stirring frequently, until the beef is browned. Turn off heat and drain. Add 1/2 cup of the cheese, the refried beans and the Picante sauce. Stir well.
Assemble the chimichangas
Preheat oven at 425 F.
Lay a tortilla on a plate and spread 1/4 cup of the filling in the middle, just below the center of the tortilla. Make an envelope by folding opposite sides of the tortilla over the filling. Secure if necessary with wooden toothpicks.
Repeat for all tortillas.
Place chimichangeas on a lightly oiled baking sheet and spray them with cooking spray or lightly coat them with vegetable oil.
Bake the chimichangas in the oven for 8 minutes. Turn chimichangas over and bake for 5 to 6 minutes more. Remove toothpicks (if used) and serve hot with extra grated cheese, sour cream, salsa, guacamole or any other condiments you prefer.
In a skillet over medium-high heat cook the beef together with the onion and garlic, stirring frequently, until the beef is browned. Turn off heat and drain. Add 1/2 cup of the cheese, the refried beans and the Picante sauce. Stir well.
Assemble the chimichangas
Preheat oven at 425 F.
Lay a tortilla on a plate and spread 1/4 cup of the filling in the middle, just below the center of the tortilla. Make an envelope by folding opposite sides of the tortilla over the filling. Secure if necessary with wooden toothpicks.
Repeat for all tortillas.
Place chimichangeas on a lightly oiled baking sheet and spray them with cooking spray or lightly coat them with vegetable oil.
Bake the chimichangas in the oven for 8 minutes. Turn chimichangas over and bake for 5 to 6 minutes more. Remove toothpicks (if used) and serve hot with extra grated cheese, sour cream, salsa, guacamole or any other condiments you prefer.
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