Beef and Bean Chimichangas

Beef and Bean Chimichangas

Nicole 0

"This is an awesome recipe, if you like Mexican food! These tasty beef and bean treats are baked instead of fried."

Ingredients 45 m {{adjustedServings}} servings 821 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 821 kcal
  • 41%
  • Fat:
  • 36 g
  • 55%
  • Carbs:
  • 83.6g
  • 27%
  • Protein:
  • 40.1 g
  • 80%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 1855 mg
  • 74%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Brown the ground beef in a skillet over medium-high heat. Drain excess grease, and add the onion, bell pepper, and corn. Cook for about 5 more minutes, or until vegetables are tender. Stir in the taco sauce, and season with chili powder, garlic salt and cumin, stirring until blended. Cook until heated through, then remove from heat, and set aside.
  3. Open the can of beans, and spread a thin layer of beans onto each of the tortillas. Spoon the beef mixture down the center, and then top with as much shredded cheese as you like. Roll up the tortillas, and place them seam-side down onto a baking sheet. Brush the tortillas with melted butter.
  4. Bake for 30 to 35 minutes in the preheated oven, or until golden brown. Serve with lettuce and tomato.
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  • The meat mixture may be made as much as 24 hours in advance.
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Reviews 760

  1. 1053 Ratings


I cheated on this recipe to save time. I browned the meat and onion and then added a package of taco seasoning mix and a little tomato sauce. Mixed the beans in with the mix. I then rolled as directed and baked. I usually fry mine and they were much less greasy this way. I topped with cheese, salsa, lettuce and sour cream. I will continue to bake my chimichangas rather than frying from now on. They were great and a lot less messy.

Chuck Sampson

*****!! Very much enjoyed this recipe. I took the advise of other reviews and changed it up a bit. Here are my suggestions. Do add 7oz of green diced canned chiles. Reduce corn to 3/4 cup. I preferred to not have this recipe taste like a burrito, so I did not add any taco seasoning like some reviewers did. Instead of the taco sauce as the recipe calls for, I preferred to only add 1/2 cup of Enchalada sauce for better flavor and to steer clear of the burrito recipe. Between the green chile's and the enchalada sauce that will make the meat mixture moist enough without over doing it. I also preferred the flavor of "Blackbean" refried beans instead of the regular. Also I fried the chimi on each side and served it with some of the enchalada sauce on it topped with cheese, tomato, lettuce, sourcream etc. This recipe is fantastic my family really enjoyed this. I consider myself to be an excellent cook, and I was not disappointed at all, and I will include this recipe as one of the best I have. Try it today, you will not be disappointed!


I love this recipe. I have tried it several different ways - with shredded chicken, shredded beef, ground beef, and all bean. They all turned out wonderful. I make them to the point where I roll the tortilla and then I freeze the Chimichangas in individual packets. When I want to use them I take out as many as I need, microwave them until they are warm and defrosted and then spray them with Pam and bake them. I serve them on shredded iceburg lettuce with sour cream and salsa on the side.