Baked Beef Chimichangas

30
Beth Colon

By
@bethcolon

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


Rating:

★★★★★ 17 votes

Comments:
Serves:
6-10 (2-3 a piece)
Prep:
30 Min
Cook:
4 Hr 20 Min
Method:
Bake

Ingredients

  • 2 lb
    beef roast
  • 2 pkg
    fajita seasoning
  • 2 Tbsp
    garlic, diced
  • 1 large
    onion
  • 1 can(s)
    diced green chilis
  • 1/4 c
    cilantro, fresh
  • 1 can(s)
    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

Step-by-Step

  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!)

Printable Recipe Card

About Baked Beef Chimichangas

Course/Dish: Beef Tacos & Burritos
Main Ingredient: Beef
Regional Style: Mexican



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