Chimichangas

Crispy, oven fried burritos you can customize many different ways

Course Main Course

Cuisine American, Mexican

Keyword chimichanga

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 715kcal

Author Emma Chapman

Ingredients

1 pound ground beef
2 tablespoons taco seasoning
15 ounces refried beans one can
2 cups cheddar cheese
4 flour tortillas
1 tablespoon oil

Instructions

In a large skillet cook the ground beef over medium heat, seasoning with taco seasoning, until no pink remains.
Remove from heat and stir in the refried beans.
In a tortilla shell add the beef and bean mixture along with the shredded cheese. Roll into a burrito.
Brush a baking sheet with a little oil. Add the chimichanga, seam side down, and brush the remaining sides with oil.
Bake at 400°F for 15-18 minutes, flipping half way through the bake time.
Serve hot along with lettuce, salsa, sour cream and any other condiments or sides you want.

Notes

To pan fry these follow the directions above until you have rolled up the burrito. Next 2-3 tablespoons of oil to a large skillet and heat over medium/high heat.

You could use other ground meats in place of beef for this recipe like ground turkey or ground chicken. You could also use a shredded meat, like shredded chicken or carnitas. Or you could also replace the meat with black beans or other beans for a vegetarian option.

I like to use shredded cheddar cheese for this, but any melting cheese would work well (pepper jack, mozzarella, etc)

Whether I bake or pan fry these I use tongs to flip and handle the chimichangas when hot.

I prefer the texture of the baked chimichangas here, the opposite of how I feel about homemade quesadillas. Another reason I like to bake this recipe is you can easily make multiple chimichangas at once, making it easier to feed a family or larger group.

Nutrition