Seasoned ground beef, beans, and cheese combine in a burrito shell and are baked for a healthy twist on Beef Chimichangas. These are flavorful, cheesy, and done in just 30 minutes.
This is a new favorite in our house. But that makes sense. There is a lot to love about a chimichanga. It is essentially a really cheesy burrito that has been deep-fried. In this recipe, we are making them a little healthier by baking them, but that takes nothing away from how ridiculously delicious they are.
How to Make Chimichangas
Here is a brief overview of how this beef and cheese chimichanga recipe comes together. For the full recipe, including all ingredients and their measurements, scroll to the recipe card at the bottom of the post.
Cook the Ground Beef
Break it up as it cooks, adding the seasonings, diced onion, and garlic.
Stir in the Cheese and Beans
Stir them into the cooked ground beef until well combined. Use a can of refried beans or make my Crock Pot Pinto Beans and blend them before using them in this recipe.
Put the Filling in the Tortillas
Add a little less than a cup of the filling to each tortilla shell. Fold the top and bottom of the tortilla in towards the filling, then roll the shell around the filling into a burrito shape.
Bake the Chimichangas
Place each one seam side down on the prepared baking sheet. Brush the chimichangas with oil. Bake for 15 to 20 minutes or until they are golden brown and crispy.
How to Serve
My oldest loves these as is, and even eats the cold leftovers plain right out of the refrigerator. I love these with a little more flare. I like to add sour cream, guacamole, diced tomatoes, and a little bit of shredded lettuce to the top like you see here.
Substitutions and Variations
- Swap the meat. If your family doesn’t love ground beef, you can easily swap it for ground turkey. Keep in mind that you will need a little oil in step 2 to keep the meat from sticking to the pan.
- Leave out the beans. It is hard to get my kids on board with beans, though they do love them in this without knowing they are in there. If beans are an absolute no go in your house, you can add in another half pound of meat instead.
- Use low carb shells. There are so many great low carb tortilla shells on the market right now, so if that is something you are watching, I would suggest making that easy swap as the filling in these do provide quite a bit of protein and fiber.
- Use a gluten free shell. This recipe can easily be made gluten free by using a gluten free tortilla shell. Remember to double check all your other ingredients to ensure that they are certified gluten free.
Storing and Reheating Leftovers
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat in the oven or air fryer until heated through.
What to Serve with Chimichangas
- My easy guacamole recipe and blender salsa are delicious on the chimichangas or on the side with tortilla chips.
- Cilantro Lime Rice
- Corn Salad
If you make this Beef Chimichanga recipe or any of my other recipes, I’d love to hear what you think! Leave a comment and let me know how you enjoyed it.
Baked Beef and Cheese Chimichangas
Ingredients
- 1 pound ground beef
- 1 small yellow onion diced
- 3 garlic cloves minced
- 2 teaspoons chili powder
- 1 teaspoon kosher salt or 1/2 teaspoon table salt
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/4 teaspoon black pepper
- 16 ounces refried beans
- 2 cups shredded cheddar cheese
- 5 burrito-sized flour tortillas (10 inch tortillas)
- 2 tablespoons vegetable oil
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper. Set aside.
- In a large skillet over medium heat, break up the ground beef, browning it. Once it begins to brown, add in the onion, garlic, salt, pepper, and spices.1 pound ground beef, 1 small yellow onion, 3 garlic cloves, 2 teaspoons chili powder, 1 teaspoon kosher salt, 1 teaspoon ground cumin, 1 teaspoon paprika, 1/4 teaspoon black pepper
- After the beef is cooked through, remove the pan from the heat and add in the cheese and refried beans.16 ounces refried beans, 2 cups shredded cheddar cheese
- Add a little less than a cup of the filling to each tortilla shell. Fold the top and bottom of the tortilla in towards the filling, then roll the shell around the filling into a burrito shape.5 burrito-sized flour tortillas
- Place each one seam side down on the prepared baking sheet. Brush the chimichangas with oil. Bake for 15 to 20 minutes or until they are golden and crispy.2 tablespoons vegetable oil
- To serve, top with sour cream, guacamole, diced tomatoes, and shredded lettuce.
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