Most chimichangas are fried, but these Ground Beef and Refried Bean Chimichangas are baked to crispy perfection. The perfect meal for any busy weeknight.
You have probably noticed by now how much we love our Mexican dishes. Unfortauntely, not many Mexican dishes are very healthy. We love chimichangas and decided to make these ones a little healthier by baking instead of frying them.
Chimichanga VS. Burrito
We get asked all the time what the difference between a chimichanga and a burrito is, and why these “baked” chimichangas are such a great option.
A burrito is typically filling wrapped in a flour tortilla. A chimichanga is a popular Tex-Mex dish consisting of toppings wrapped in a flour tortilla, just like a burrito, and then deep fried.
These baked chimichangas are such a great option if you’re cutting back on calories or fats because you’re not frying them in oil, but rather baking them in the oven.
How to make the chimichanga filling
First we start by preparing the filling. We used a lean ground beef (96% lean / 4% fat) and browned it with a diced yellow onion.
We then added in a can of refried beans. You could also use our Easy Homemade Refried Beans (they are a family favorite!).
If you do use canned refried beans, try to find a low-sodium option. This dish doesn’t need any of the extra sodium.
The next ingredient to making this flavorful filling is a Mexican cooking sauce (which is basically a thin tomato sauce with Mexican seasonings). If you can’t find this cooking sauce at the store, any taco sauce will do.
Once it is warmed all the way through, it’s ready to go!
How to make a crispy baked chimichanga
In a large tortilla, place a spoonful of the beef and bean filling in the middle. Sprinkle some cheese on top, then roll it up, tucking in the sides so that the filling doesn’t fall out.
Place the chimichanga on a large baking sheet that has been sprayed with non-stick cooking spray, making sure that the seams of the chimichanga are facing down.
Using a pastry brush, spread a little melted butter on each chimichanga. This is what will make each chimichanga crispy, even though you are baking it in the oven.
If you are wanting to cut back on calories, you could spray each chimichanga with some butter-flavored cooking spray and it will give you a similar crispy outcome.
Related Recipe: Don’t forget to try these delicious Baked Shredded Beef Chimichangas!
Healthy swaps
If you are wanting to change it up even more, these would be awesome with ground turkey or whole wheat tortillas for an even healthier option.
You can switch up the beans for any kind you want (black beans are also delicious!).
The best toppings:
- guacamole
- salsa
- lettuce
- tomatoes
- cheese
- sour cream
- black olives
- jalapenos
- green onions
Delicious mexican side dishes:
- Mexicorn
- Guacamole Salsa
- Blender Salsa
- Easy Black Beans
- Mexican Street Corn Salad
Serves: 8
Baked Beef and Bean Chimichangas Recipe
Most chimichangas are fried, but these Ground Beef and Refried Bean Chimichangas are baked to crispy perfection. The perfect meal for any busy weeknight.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Ingredients
- 1 pound ground beef
- ½ onion chopped
- 16 ounces refried beans 1 can
- 8 ounces Mexican cooking sauce 1 bottle, (or taco sauce - I like to use Chile and Roasted Garlic from Old El Paso)
- 2 cups shredded Monterey Jack cheese
- 8 flour tortillas (10 inch)
- 1 Tablespoon butter melted
Instructions
Preheat oven to 350 degrees.
In a large skillet, brown the ground beef with the onion over medium-high heat.
Drain grease.
Add the refried beans and sauce, stirring until it is completely combined and warmed all the way through.
Spoon the beef and bean mixture onto each tortilla (I spooned about 3 generous spoonfuls onto each)
Top with cheese, and then roll it up.
Place them all seam side down on a greased baking sheet.
Brush melted butter over the top of each Chimichanga.
Bake for 30-35 minutes (until the tops start to turn a golden brown).
Notes
- I like to serve mine with chopped tomatoes, sour cream, lettuce, and green onions.
- Recipe adapted from: All Recipes
Nutrition
Calories: 422 kcal · Carbohydrates: 28 g · Protein: 22 g · Fat: 23 g · Saturated Fat: 11 g · Trans Fat: 1 g · Cholesterol: 69 mg · Sodium: 1113 mg · Potassium: 337 mg · Fiber: 5 g · Sugar: 6 g · Vitamin A: 501 IU · Vitamin C: 5 mg · Calcium: 279 mg · Iron: 3 mg
Equipment
Large Skillet
Baking Sheet
Non-stick Cooking Spray
Recipe Details
Course: Main Course
Cuisine: American, Mexican
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Join The Discussion
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Rachelle says:
This looks delicious! I am putting it on my menu for next week!
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Liz says:
Another nice and easy recipe. Thanks so much.
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Lori Hart says:
These look great! I've never made a chimichanga so I guess i should start with this one! Have a great week.
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Brenda VZ says:
Made these last night. LOVE that it's pantry items. These were delicious. Even DH approved and he's not a fan of Mexican food. I tweaked it a bit, but this is going in the regular dinner rotation. Great recipe! Thanks Sisters!
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Katharine in Brussels says:
Hi Steph, I am going to try this with my veg beef-style crumbles, thanks! But here in Belgium not only is cheddar expensive, it's unavailable pre-shredded. Shredded a thin and dinky block of cheddar is no fun, and they're so small it's not really worth it to fire up the food processor. Ugh. Plus two cups of cheddar would put my caloric and money budgets overboard. So if you are looking at modifying the fat or protein content one day, you might like to try what I'm going to do: top the filling with low fat queso fresco or regular cottage cheese (not the chalky fat free kind) before rolling up the tortilla. Then top with sauce and a sprinkling of cheese. It works brilliantly in the oven. I've been doing this for years with enchiladas, and the other benefit is they are so high in protein then it's a challenge to eat two! They're so filling. You might like to try it sometime. Thanks a million for the baked chimichangas :)
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Jocelyn Lundon says:
Made these last night for supper!! YUM! Loved them! Put them in my "favorites" area in my recipe book!
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Nicole H says:
I made these with El Paso's fire roasted tomato flavored taco sauce and they were so easy and good! My 17 month old ate our only leftover chimichanga the next day for lunch. By himself :) We'll definitely have these again!
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Jeanie says:
Would these freeze very well? I was thinking of doubling the recipe, but do you think the tortillas would get soggy?
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Cyd says:
These should freeze just fine in an airtight freezer container or freezer bag.
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Carole Dorland says:
As I live alone and don't have a very big freezer , I think I will make the meat mixture and divide into containers and freeze. Just take one serving , heat in microwave and finish.. This is my favorite Mexican food and almost always order it when out.
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Candace says:
Do you think this recipe would work ok with steak instead of ground beef? If so, what would you recommend?
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Cyd says:
This would be great with Steak!!
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Carrie says:
I love this recipe! I have tried it twice. Any thoughts on the tortilla? I keep getting a really hard tortilla which almost seems to tough. Thanks.
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Joni Hamilton says:
I made this yesterday and it lived up to it's word .... easy to make and delicious. Being that it was just my husband and I, there were leftovers. I heated one up for lunch the following day and the taste was just as good as when I made it the first time. This recipe is definitely a keeper.
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April D Dark says:
Would you freeze these before baking or after?? I was thinking of freezing before but dont want tortillas to be too hard
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Michelle says:
Where would I find the taco sauce listed for this recipe? I have never heard of it before! Thanks in advance!
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Cyd says:
Taco sauce is usually by the bottled salsa in most grocery stores.
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Cyd says:
We often freeze leftovers. Then thaw and reheat in the microwave.
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Mary Adams says:
I was shocked at how tasty these were with the few ingredients listed.. I loved how the tortilla crisped up in the oven. I will make again.
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Momma Cyd says:
Hi Mary, We are so glad you liked them!
About The Author:
Steph Loaiza
Steph lives in Southern California with her husband, Andrew, and her five kids: 2 girls and 3 boys. She oversees all of Six Sisters' Stuff products and loves going to Disneyland with her family and reading in her spare time.
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