Baked Baja Beef Chimichangas Recipes

BEEF CHIMICHANGAS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Brown the ground beef, onion, garlic, taco seasoning, and oregano in a skillet over medium heat, breaking the meat up into crumbles as it cooks, about 8 minutes. Drain off excess fat. Stir in sour cream, chilies, and vinegar until well mixed. Remove from heat, and mix in the Cheddar cheese.
• Melt margarine in a small skillet over low heat. When melted, dip each tortilla into the margarine for about 30 seconds, or until soft. Place the softened tortilla onto a baking sheet, and fill with about 1/3 cup of the meat mixture. Fold the right and left sides of the tortilla over the filling, then the top and bottom, making an envelope that completely encloses the filling. Flip the tortilla seam side down on the baking sheet. Repeat with remaining tortillas and filling.
• Bake in the preheated oven until the tortilla is crisp, about 15 minutes.

EASY BEEF CHIMICHANGA RECIPE

Steps:

• Preheat oven to 400F and line baking sheet with parchment paper.
• Using a skillet, add 1 lb ground beef and 1 small chopped onion. Saute over medium high heat, stirring few times and breaking the meat into small pieces with a wooden spoon. Saute until ground beef is browned, about 7-10 minutes. Drain grease.
• Next, add 2 cloves of finely chopped garlic, 2 teaspoons of taco seasoning, salt and pepper to taste. Give it a good stir with a spoon. Stir in 4 oz. of green chilies and 16 oz. refried beans until well blended. Turn off heat, cover with a lid.
• Place warm tortilla on a plate and add about a 1/2 cup of the ground beef mixture onto the center. Add Cheddar Jack cheese and chopped spinach.
• Now, fold left and right side of the tortilla over the filling, then fold in top and bottom sides of the tortilla over the filling forming a chimichanga.
• Brush top of chimichanga with melted butter and bake for 15-20 minutes or until top of chimichangas turn golden brown color.
• Serve Beef Chimichangas with salsa, cubed tomatoes, cheese, chopped spinach, sour cream and finely chopped chives. Enjoy!

BAKED BEEF CHIMICHANGAS

Steps:

• 1. Heat skillet on stovetop on high heat with a drizzle of olive oil.
• 2. Place roast in pan.
• 3. Sear on both sides.
• 4. Place in slow cooker on high heat.
• 5. Slice onion and place on top of roast with garlic, the two packets of fajita seasoning and 1/2 cup water. Let cook for 4 hours or until you can shred the beef with a fork.
• 6. At that point, shred the beef. I find using two forks work the best.
• 7. Add the green chili and the chopped cilantro to a bowl.
• 8. Mix together with the beef.
• 9. Preheat oven to 400. Heat refried beans on the stove until they are heated and creamy and easily spreadable.
• 10. Warm soft taco shells in the microwave (about 30 sec, just until warm so the can be rolled).
• 11. Spray baking sheets with cooking spray.
• 12. Assemble chimis by spreading beans, cheese, beef mixture on tortilla shells then fold.
• 13. I fold them by folding the shell by a third.
• 14. Tuck in the sides.
• 15. Then folding them the rest of the way over. Eyeball how much of each to put on one shell, depending on how big your shells are.
• 16. Place on baking sheet seam side down. Using a pastry brush, brush the finished chimis with vegetable oil if you are using that or spray them with cooking spray if that is what you are using.
• 17. Place them in oven for about 15 minutes. Keep an eye on the bottom of the chimis. You don't want them to burn (depends on what kind of baking sheet you are using).
• 18. Take the chimis out of oven. Turn on the oven broiler. Top chimis with cheese.
• 19. Place them under the broiler for 2-5 minutes until cheese is bubbly. (Keep a close watch!! You don't want them to burn!)

BAKED BAJA BEEF CHIMICHANGAS

Steps:

• Wrap tortillas in foil and warm in a 300* oven while making the filling.
• Brown ground beef and drain.
• Mix in vinegar and seasonings to the drained meat, but do not cook the mixture further.
• Remove tortillas from oven and increase oven temperature to 500*.
• Brush each side of tortilla with melted butter.
• Spoon about 1/4 cup ground beef filling onto center of each buttered tortilla.
• Fold in sides, then roll up tortilla from the bottom.
• Place seam-side down on a foil-lined and rimmed baking sheet.
• Bake at 500* for 8-10 minutes, until golden brown.
• Serve on a large bed of shredded lettuce and chopped tomatoes.
• Top with sour cream, shredded cheese, and salsa.

BAKED BEEF CHIMICHANGAS

Steps:

• Preheat oven to 450°F. Heat 1 tablespoon of the oil in large skillet on medium-high heat. Add beef; cook and stir until beef is still slightly pink in the center. Add pepper, onion, spices and salt; cook and stir 2 minutes or until pepper and onions are tender. Remove from heat.
• Spoon steak mixture down center of each tortilla. Roll tortillas tightly. Place seam-side down in lightly greased 13x9-inch baking dish. Brush tops of tortillas with remaining 2 tablespoons oil. Sprinkle evenly with shredded cheese.
• Bake 10 to 15 minutes or until golden brown. Serve with salsa, guacamole and sour cream, if desired.

EASY BAKED BEEF CHIMICHANGA RECIPE

Steps:

• Heat the oven to 425°F. Line a baking sheet with aluminum foil. Coat the foil with cooking spray.
• Meanwhile, heat the oil in a 12-inch skillet over medium-high heat. Combine the ground beef, cumin, garlic powder, and onion powder in a mixing bowl. Cook 5-7 minutes, stirring and breaking up beef with a spatula, until browned. Cook for 3-4 minutes after adding the corn. Turn off the heat. Season to taste with salt and pepper.
• Transfer the beef mixture to a medium bowl with a slotted spoon and set aside to cool slightly. Add the cheese and mix well. Wrap the tortillas in damp paper towels and place them in the microwave for 30 seconds-1 minute, or until warm.
• Fill each tortilla with a spoonful of the beef mixture. Fold the bottom of the tortilla up toward the center. To close, fold the sides inward and roll up. Place on a baking sheet, seam side down. Continue with the remaining tortillas and filling. Coat the chimichangas liberally with cooking spray. Bake for 30-35 minutes, or until golden. On the side, serve with sour cream and salsa.

BAKED BEEF AND BEAN CHIMICHANGAS RECIPE

Steps:

• 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).

BAKED SHREDDED BEEF CHIMICHANGAS RECIPE

Steps:

• Heat oven to 350 degrees.
• In a medium sized mixing bowl add the cooked beef, salsa verde, and refried beans. Stir together.
• Spread 1/2 cup filling down the center of the tortilla. Fold each tortilla into a rectangular packet around the filling and place folded side down in a 9 x 13 inch dish.
• Spray each tortilla generously with nonstick cooking spray and bake for 15 minutes.
• Then turn over and cook for another 15 minutes.
• Top with cheese, tomatoes, sour cream, guacamole, and salsa.

BEEF CHIMICHANGAS

Steps:

• cook meat till tender, then shred.
• Place meat in a sauce pan and mix in tomatoes.
• Cover and place on low heat.
• Cheese sauce: melt margarine in a sauce pan, add onions and saute till transparent.
• Stir in flour and allow to thicken.
• Slowly add milk.
• Stir in cheese cubes,salt, pepper, and dry mustard.
• Cook over medium heat, constantly stirring until thickened.
• pour in sauce bowl and set aside.
• In a large pan heat oil over med.
• heat till hot.
• wrap some shredded meat mixture in flour tortilla and close securing it with toothpicks.
• fry in oil on both sides till golden brown.
• Place on a plate, top with cheese sauce, shredded lettuce, and a dollop of sour cream.
• repeat till everyone is served.

GROUND BEEF CHIMICHANGAS

Steps:

• Heat oven to 350*F.
• Brown ground beef, and drain well.
• Stir in onion and saute
• Stir in tomatoes, taco seasoning, garlic, black pepper and simmer over low heat for 15 minutes.
• remove from heat and add cheese.
• Spoon 1/4 cup meat mixture along one edge of tortilla.
• Fold edge of tortilla to cover the meat.
• Fold in both sides and roll and secure
• spray a 13x9 glass oven dish with Pam cooking spray.
• place in oven and bake until tortillas turn golden, 15-20 minutes.
• Serve:.
• topped with shredded cheese, chili, sour cream, shredded lettuce, diced tomatoes , green onions or whatever you desire.

BEEF CHIMICHANGAS

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, onion, 1/2 cup tomato sauce, chili powder, garlic and cumin. , Spoon about 1/3 cup of beef mixture off-center on each tortilla. Fold edge nearest filling up and over to cover. Fold in both sides and roll up. Fasten with toothpicks. In a large saucepan, combine the chilies, peppers and remaining tomato sauce; heat through., In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry the chimichangas for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels. Sprinkle with cheese. Serve with sauce.

IMPOSSIBLE™ BAKED CHIMICHANGAS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Cook and stir Impossible Burger in a large nonstick skillet over medium-high heat until browned and crumbly, 5 to 6 minutes.
• Mix crumbles, refried beans, cheese, salsa, chili powder, cumin, and oregano together until combined.
• Lay tortillas on a flat work surface and place about 1/3 cup of filling in the center of each tortilla.
• Fold tortilla sides up over filling and roll up like burritos.
• Place chimichangas on a foil-lined baking sheet and brush with oil.
• Bake until golden and crisp, about 20 minutes.

BAKED SHREDDED BEEF CHIMICHANGAS

Steps:

• Put the steak, cumin seeds, cinnamon stick, and bullion in a saucepan and cover with water.
• Bring to a boil and allow to simmer until the meat shreds easily with a fork.
• (this takes longer with tough cuts of meat) Remove meat from liquid, shred and put aside.
• Strain liquid and set aside.
• Spray a large skillet with non-stick spray and add onions and garlic.
• Cook until the onions are translucent.
• Add chili powder, cumin, cinnamon, and cayenne and mix in well.
• Add salsa, chilies, and shredded meat and combine.
• Measure 1/2 cup of the meat cooking liquid and add to the mixture-- allow to simmer until the liquid is almost all absorbed.
• Spray a 13x9-inch glass baking dish with non-stick spray--give it a fairly heavy coating of spray.
• Preheat oven to 450°F.
• Warm your tortillas.
• Lay out one tortilla put 1/6 of the mixture in the center and fold up the bottom end.
• Top with 1/6 of the shredded cheese.
• Fold the right side and then the left and roll up the chimichanga.
• Put seam side down in the glass dish-- fold remaining 5 chimichangas.
• Coat all the chimichangas with a very liberal coating of spray, and put dish into oven.
• Bake for 10 minutes and then carefully turn the chimichangas, spray again, and return the dish to the oven.
• After 5 more minutes turn the chimichangas once more, give them a good spray and return to the oven for 5 more minutes.
• When the chimichangas are crisp and golden brown they are ready for eating.
• Put them on plates and top with lettuce, tomato, beans, sour cream, guacamole, or salsa.

OVEN-FRIED BEEF CHIMICHANGAS

Steps:

• Preheat oven to 350 degrees.
• Brown beef in large skillet; drain, if necessary.
• Add onions, garlic and salt, and cook until onions are soft.
• Stir in refried beans and spices. Remove from heat.
• Scoop 1/3 cup of meat filling a little off center on the tortilla.
• Fold up edge closest to you over the filling.
• Fold in each side and roll all the way.
• Place on cookie sheet and repeat with all the tortillas.
• Brush melted butter over the chimichangas making sure to get some on the bottom side as well.
• Bake at 350 degrees for 25 to 30 minutes until golden brown.
• While the chimichangas are baking, heat the sauce ingredients in a small sauce pan. Keep warm.
• Serve the chimichanga with the sauce drizzled over the top and sprinkle with cheese, if desired.
• These can be frozen before baking and kept in a zip top bag. To reheat, let thaw in refrigerator overnight and bake as usual.