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Baked Beef Chimichangas

The Urben Life Verified

Theurbenlife.com

Ingredients

Warning0 allergens identified

Baked Beef Chimichangas

1 tbsp olive oil

1 lb ground beef

1 oniondiced

½ tbsp chili powder

½ tbsp paprika

1 tsp garlic powder

1 tsp ground cumin

½ tsp dried oregano

1 tsp saltmore or less to taste

16 ounces refried beans

4 burrito sized tortillas

Instructions

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Instructions

Warm olive oil in a large skillet over medium heat. Add ground beef and cook until brown, breaking apart into small pieces.

Add diced onion to the skillet and cook until soft and translucent. Stir in chili powder, paprika, garlic powder, cumin, dried oregano, and salt. Taste and adjust seasoning, needed. Remove from heat and set aside.

Preheat oven to 425F. Make rolling the tortillas easier by warming them over a hot comal, skillet, or in the microwave.

To assemble chimichangas, spread an even amount of refried beans over each tortilla. Spoon an even amount of the seasoned ground beef mixture to each.

Roll up the tortillas and place seam side down in a greased baking dish. Coat chimichangas with cooking spray and bake for about 15-20 minutes. Chimichangas are done when crispy and golden brown!

Serve with salsa, sliced avocado, chopped tomato, diced red onion, or your favorite toppings.

Nutrition

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Tips & Tricks (5)

Toast Your Spices First 🌶️
Bloom the chili powder, cumin, and oregano in the pan with the onions for 1-2 minutes before adding ground beef to intensify their flavors and eliminate raw spice taste.
Seal the Edges Properly 🔒
Use a damp finger to moisten the tortilla edges before folding, then place seam-side down on the baking sheet to prevent them from unrolling during baking.
Oil Brush Technique for Crispiness ✨
Brush the assembled chimichangas lightly with olive oil instead of dipping them—this gives you crispier edges with less grease while still achieving that golden-brown exterior.
Pre-Cool Your Filling 🧊
Let your beef and bean mixture cool for 5-10 minutes before assembling; warm filling creates steam that softens tortillas and makes them harder to seal properly.
Freeze Before Final Bake 🥶
Assemble chimichangas and freeze for at least 2 hours before baking—this prevents the filling from leaking out and allows for a crispier texture when baked from frozen at 375°F.