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Nutrition Facts
Serving Size 1 (200g) Recipe makes 10 servings The following items or measurements are not included below: fat-free refried beans
Calories 365
Calories from Fat 134		(36%)
Amount Per Serving		%DV
	Total Fat 14.9g	22%
	Saturated Fat 6.1g	30%
	Monounsaturated Fat 6.0g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.3g
Cholesterol 41mg		13%
Sodium 983mg		40%
Potassium 489mg		13%
Total Carbohydrate 41.9g		13%
	Dietary Fiber 3.6g	14%
	Sugars 4.1g
Protein 16.1g		32%
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Week of 2/22

Motivated Mama

Oven-Fried Beef Chimichangas

Recipe #299628 | 45 min | 20 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: AuntMare
Apr 20, 2008

A good, simple alternative to deep-frying. I think I got this from OAM Cookbook years ago. Make sure the tortillas are room temperature or they will crack when you roll them. You can microwave the whole package for about 20 seconds to speed things up.

SERVES 10 (change servings and units)

Ingredients

1 lb lean ground beef
1/2 cup onion, chopped
2 garlic cloves, minced
1/2 teaspoon salt
1 (16 ounce) can fat-free refried beans
1/2 cup tomato sauce
2 teaspoons chili powder
1/2 teaspoon cumin
10 (10 inch) flour tortillas
1/4 cup butter, melted

Sauce

1 cup tomato sauce
1 cup salsa
2 teaspoons chili powder

Optional

1/2 cup Mexican blend cheese (optional)

Directions

1
Preheat oven to 350 degrees.
2
Brown beef in large skillet; drain, if necessary.
3
Add onions, garlic and salt, and cook until onions are soft.
4
Stir in refried beans and spices. Remove from heat.
5
Scoop 1/3 cup of meat filling a little off center on the tortilla.
6
Fold up edge closest to you over the filling.
7
Fold in each side and roll all the way.
8
Place on cookie sheet and repeat with all the tortillas.
9
Brush melted butter over the chimichangas making sure to get some on the bottom side as well.
10
Bake at 350 degrees for 25 to 30 minutes until golden brown.
11
While the chimichangas are baking, heat the sauce ingredients in a small sauce pan. Keep warm.
12
Serve the chimichanga with the sauce drizzled over the top and sprinkle with cheese, if desired.
13
These can be frozen before baking and kept in a zip top bag. To reheat, let thaw in refrigerator overnight and bake as usual.

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Browse similar recipes by category

Course > Main Dish
Main Ingredient > Meat > Beef > Ground Beef
Main Ingredient > Beans
Cuisine > North American > Mexican
Preparation > Time to Make > < 60 mins
Preparation > Simple
Preparation > Inexpensive

Featured Reviews for This Recipe

From: NoviceFreezerCook

On Jul 3, 2008

What a fantastically easy and delicious recipe! I made this pretty much exactly to recipe, and it was perfectly spicy for me. I baked some fresh and froze some. When I thawed and baked those, they were just as good as the fresh chimichangas. I was very pleasantly surprised! I actually only made 6, I froze the filling from the other 4 for the next time I make tacos, I think it will work wonderfully. Thank you for a fantastic, easy, OAMC recipe.

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From: NELady

On May 12, 2008

This was delicious. I made a couple of changes (had to use what was in the pantry). Instead of tomato sauce, I blended up a can of tomatoes. I added some salsa to the meat mixture. I used a whole onion instead of measuring out 1/2 cup. Also, I substituted whole wheat tortillas for regular white flour tortillas, and used olive oil instead of butter. After they were done baking to a crisp, I sprinkled medium cheddar cheese over the chimichangas and baked them for another three-five minutes (until the cheese was bubbling). Then I spooned the sauce over the top. Served with a green salad. It was simple to make, and a hit! They were VERY filling. Next time I will use the suggestion to freeze some of the chimichangas. Thanks for a super simple & tasty recipe! I will make this again.

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