Real Recipes From Real Home Cooks ®

baked beef chimichangas

(17 ratings)
Blue Ribbon Recipe by
Beth Colon
Spring Hill, FL

I came up with this recipe because my husband's favorite recipe is chimichangas from our local Mexican restaurant. But I try to stay away from frying too many things. So this recipe uses my slow cooker and the oven. I hope you try and enjoy. After you taste the flavor of these, you won't want takeout again!!

Blue Ribbon Recipe

Perfect for a crowd! We just loved this baked take on our Mexican restaurant faves. The meat is fall-apart tender. Mixing chilis and cilantro with the meat adds a lot of flavor. Brushing the chimichangas with a bit of oil makes the tortillas very crispy out of the oven. It's the taste of being fried, but it's baked with fewer calories.

— The Test Kitchen @kitchencrew
(17 ratings)
yield 6 -10 (2-3 a piece)
prep time 30 Min
cook time 4 Hr 20 Min
method Bake

Ingredients For baked beef chimichangas

  • 2 lb
    beef roast
  • 2 pkg
    fajita seasoning
  • 2 Tbsp
    garlic, diced
  • 1 lg
  • 1 can
    diced green chilis
  • 1/4 c
    cilantro, fresh
  • 1 can
    refried beans
  • 1 pkg
    Colby Jack cheese
  • 2 pkg
    soft taco shells (10 count)
  • sour cream, for garnish
  • vegetable oil or cooking spray

How To Make baked beef chimichangas

  • Oil heating in a skillet.
    Heat skillet on stovetop on high heat with a drizzle of olive oil.
  • Roast placed in a skillet.
    Place roast in pan.
  • Roast searing in the skillet.
    Sear on both sides.
  • Seared roast in the slow cooker.
    Place in slow cooker on high heat.
  • Onion, seasoning, and garlic added to the slow cooker.
    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.
  • Shredded beef on a plate.
    At that point, shred the beef. I find using two forks work the best.
  • Mixing green chilis and cilantro in a bowl.
    Add the green chili and the chopped cilantro to a bowl.
  • Mixing chilis with the shredded beef.
    Mix together with the beef.
  • Warming refried beans on the stove.
    Preheat oven to 400. Heat refried beans on the stove until they are heated and creamy and easily spreadable.
  • Warming taco shells.
    Warm soft taco shells in the microwave (about 30 sec, just until warm so the can be rolled).
  • Baking sheet sprayed with non-stick spray.
    Spray baking sheets with cooking spray.
  • Refried beans, cheese, and shredded beef placed on top of tortilla.
    Assemble chimis by spreading beans, cheese, beef mixture on tortilla shells then fold.
  • Folding the tortilla shell in thirds.
    I fold them by folding the shell by a third.
  • Tucking in the side of the tortilla.
    Tuck in the sides.
  • Continuing to fold the tortillas.
    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.
  • Chimichangas on the pan seam side down with oil brushed on top.
    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.
  • Chimichangas baking in the oven.
    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).
  • Topping chimichangas with cheese.
    Take the chimis out of oven. Turn on the oven broiler. Top chimis with cheese.
  • Cheese melted under the broiler.
    Place them under the broiler for 2-5 minutes until cheese is bubbly. (Keep a close watch!! You don't want them to burn!)