Chimichangas With Beef And Beans
Golden, crispy chimichangas filled with savory beef, beans, and cheese, perfect for a flavorful Mexican-inspired meal that satisfies the whole family.
Ingredients
- 1 lb. lean ground beef ⓘ
- 3/4 c. chopped onion ⓘ
- 3/4 c. diced green bell pepper ⓘ
- 1 1/2 c. whole kernel corn, drained ⓘ
- 2 c. taco sauce ⓘ
- 2 tsp. chili powder
- 1 tsp. garlic salt ⓘ
- 1 tsp. cumin ⓘ
- 1 (16 oz.) can refried beans ⓘ
- 10 flour tortillas ⓘ
- 8 oz. shredded cheese ⓘ
- 1 Tbsp. butter
- shredded lettuce ⓘ
- sour cream ⓘ
- 1 diced tomato ⓘ
Instructions
- Preheat oven to 400°F.
- Brown ground beef in a skillet over medium heat.
- Drain excess grease; add chopped onion, diced green bell pepper, and drained corn.
- Cook for 5 minutes, stirring occasionally.
- Stir in taco sauce and season with chili powder, garlic salt, and cumin.
- Cook until heated thoroughly and mixture is well combined.
- Spread a thin layer of refried beans onto each of the 10 flour tortillas.
- Spoon the beef mixture down the center of each tortilla and top with shredded cheese.
- Fold the sides in and roll up to enclose filling.
- Place seam side down on a lightly greased baking pan.
- Brush the tops with melted butter.
- Bake for 15 to 20 minutes, until golden brown and crispy.
- Serve hot with shredded lettuce, diced tomatoes, and a dollop of sour cream.
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños to the beef mixture or using spicy taco sauce. If you're short on time, you can substitute the ground beef with cooked shredded chicken or turkey. To make this dish vegetarian, use black beans or lentils instead of meat. These chimichangas can also be made ahead and frozen for a quick meal later.
Serving Suggestions
Serve these delicious chimichangas hot, accompanied by shredded lettuce, diced tomatoes, and a dollop of sour cream for a fresh touch. They pair beautifully with Janice'S Taco Salad Dip for a complete meal. For a side, consider serving with Mexican rice or a light salad to balance the richness.
Storage & Reheating
Leftover chimichangas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 15 minutes until heated through and crispy. You can also microwave them, but the texture won't be as crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Chimichangas With Beef And Beans contains roughly 837 calories, with 33g protein, 69g carbohydrates, and 51g fat. It is an excellent source of iron (192% of the Daily Value), protein (67% of the Daily Value), and vitamin C (42% of the Daily Value). Note that it is relatively high in sodium, at 674mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these chimichangas ahead of time?
Yes, you can assemble the chimichangas ahead of time, cover them tightly, and refrigerate for up to 24 hours before baking. This makes for a convenient meal prep option, allowing you to enjoy them fresh with minimal effort.
What can I use instead of refried beans?
If you don't have refried beans, you can use black beans or pinto beans mashed with a fork. Alternatively, try using hummus for a unique twist that still adds creaminess and flavor to the chimichangas.
Can I fry the chimichangas instead of baking them?
Absolutely! If you prefer a crispy texture, you can deep-fry the chimichangas in hot oil until golden brown. Just be sure to drain them well on paper towels before serving to remove excess oil.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).