Beef and Bean Baked Chimichangas

• 1 lb ground beef
• 1 15oz can kidney beans, drained and rinsed
• 1 15oz can black beans, drained and rinsed
• 1 cup frozen corn
• 1 packet taco seasoning
• 8 flour tortillas
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup sour cream
• 1/2 cup salsa
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• Oil for brushing

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a skillet, cook ground beef until browned. Drain excess fat.
3. 3 Add kidney beans, black beans, corn, taco seasoning, garlic powder, and cumin to the beef; cook for 5 minutes.
4. 4 Warm tortillas in the microwave for 20 seconds each to make them pliable.
5. 5 Place a scoop of the beef mixture and a sprinkle of cheese in the center of each tortilla.
6. 6 Fold sides in and roll up tightly.
7. 7 Brush chimichangas with oil and place seam-side down in a greased baking dish.
8. 8 Bake for 25-30 minutes until golden brown.
9. 9 Mix sour cream and salsa; drizzle over chimichangas before serving.

Equipment

• Baking dish
• Skillet
• Microwave

Variations

• Add diced green chiles for a kick.
• Use chicken instead of beef for a lighter version.

Substitutions

• Substitute flour tortillas with whole wheat for a healthier option.
• Use Greek yogurt in place of sour cream for a tangier, lower-fat alternative.

Pairings

• Mexican rice
• Refried beans
• Fresh lime wedges

Nutrition

Tips

• For extra crispiness, bake on a wire rack placed over a baking sheet.
• Make sure to seal the chimichanga edges well to prevent filling from leaking out.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freeze uncooked chimichangas for up to 3 months. Thaw overnight in the fridge before baking.

Serving Suggestions

• Serve with a side of guacamole and fresh pico de gallo.
• Pair with a tangy Mexican coleslaw for a refreshing crunch.

FAQ