Baked Chimichangas
Recipe: #25547
February 03, 2017
Categories: Ground Beef, Cheese, Cheddar, Mexican, Cinco de Mayo, Oven Bake, Spices, Spicy, Beef Dinner, Mexican Dinner, Ground Beef Dinner, more
"This is baked, instead of deep-fried. The burrito comes out crispy with a moist and flavorful filling. You can top these chimichangas with your favorite salsa and sour cream. Use low fat ingredients to make an excellent low fat chimi."
Ingredients
Nutritional
- Serving Size: 1 (447.7 g)
- Calories 645.1
- Total Fat - 25.7 g
- Saturated Fat - 9.3 g
- Cholesterol - 111.4 mg
- Sodium - 981.7 mg
- Total Carbohydrate - 62.9 g
- Dietary Fiber - 11.2 g
- Sugars - 10 g
- Protein - 43.4 g
- Calcium - 319.2 mg
- Iron - 7 mg
- Vitamin C - 16.2 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat the oven to 350°F.
Step 2
Spray a nonstick baking sheet with nonstick spray; set aside.
Step 3
Spray a medium nonstick skillet with nonstick spray; set over medium-high heat.
Step 4
Add the beef, onion, garlic, chili powder, oregano, and cumin.
Step 5
Cook, breaking up the beef with a wooden spoon until browned, about 6 minutes.
Step 6
Drain off any grease.
Step 7
Stir in the tomato sauce and the chilies; bring to a boil.
Step 8
Reduce the heat and simmer, uncovered, until the flavors are blended and the mixture thickens, slightly, about 5 minutes.
Step 9
Remove from the heat and stir in the cheddar cheese.
Step 10
Meanwhile, wrap the tortillas in foil and place in the oven to warm for 10 minutes.
Step 11
Spoon about 1/2 cup of the filling into the center of each tortilla.
Step 12
Fold in the sides, then roll to enclose the filling.
Step 13
Place the chimichangas, seam-side down, on the baking sheet.
Step 14
Lightly spray the tops of the tortillas with nonstick spray.
Step 15
Bake until golden and crisp, about 20 minutes.
Step 16
Do not turn.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting ground beef, look for a leaner option as it will help keep the dish low fat.
- When selecting the chilies, mild chilies are recommended as they will not overpower the other flavors.
- Substitute ground turkey for ground beef: This substitution is beneficial because ground turkey is a leaner meat than ground beef, so it will reduce the fat content of the dish.
- Substitute whole wheat tortillas for flour tortillas: This substitution is beneficial because whole wheat tortillas are a healthier option than flour tortillas and will provide more fiber and nutrients to the dish.
Vegetarian Chimichangas Replace the ground beef with 1 (15 ounce) can of black beans, drained and rinsed. Add 1 cup of cooked rice, 1/2 cup of corn, and 1/2 cup of salsa. Increase the chili powder to 1 tablespoon and add 1/2 teaspoon of smoked paprika. Proceed with the recipe as directed.
Mexican Street Corn Salad - This delicious and easy-to-make side dish is the perfect accompaniment to Baked Chimichangas. It's a creamy, flavorful salad featuring roasted corn, cotija cheese, and a zesty lime-chili mayonnaise dressing. The sweetness of the corn and creaminess of the mayonnaise dressing perfectly complement the savory flavors of the chimichangas.
Mexican Rice: This flavorful rice dish is the perfect accompaniment to the Mexican Street Corn Salad and Baked Chimichangas. It's a simple yet delicious side dish made with white rice, onion, garlic, and cilantro. The nutty flavor of the rice pairs nicely with the creamy corn salad and the savory chimichangas.
FAQ
Q: How can I make this recipe healthier?
A: You can use low fat ingredients, such as ground beef, cheese, and sour cream, to make a healthier version of this recipe. Additionally, you can bake the chimichangas instead of deep-frying them.
Q: What ingredients do I need to make chimichangas?
A: To make chimichangas, you will need ground beef, onion, garlic, chili powder, cumin, oregano, salt, pepper, cheddar cheese, flour tortillas, and oil for frying. You may also choose to add other ingredients, such as sour cream, diced tomatoes, or beans.
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Fun facts:
Fun Fact #1: Chimichangas were supposedly invented by accident in 1922 by a Tucson, Arizona restaurant owner named Monica Flin. She dropped a burrito into a deep fryer and the chimichanga was born!
Fun Fact #2: In 2008, the chimichanga was declared the official state meal of Arizona. It was championed by former Arizona Governor Janet Napolitano who said, "The chimichanga is a symbol of the Mexican-American and Native-American heritage of Arizona."