Bakedbajabeefchimichangas Recipes

EASY BEEF CHIMICHANGA RECIPE

Steps:

• Preheat oven to 400F and line baking sheet with parchment paper.
• Using a skillet, add 1 lb ground beef and 1 small chopped onion. Saute over medium high heat, stirring few times and breaking the meat into small pieces with a wooden spoon. Saute until ground beef is browned, about 7-10 minutes. Drain grease.
• Next, add 2 cloves of finely chopped garlic, 2 teaspoons of taco seasoning, salt and pepper to taste. Give it a good stir with a spoon. Stir in 4 oz. of green chilies and 16 oz. refried beans until well blended. Turn off heat, cover with a lid.
• Place warm tortilla on a plate and add about a 1/2 cup of the ground beef mixture onto the center. Add Cheddar Jack cheese and chopped spinach.
• Now, fold left and right side of the tortilla over the filling, then fold in top and bottom sides of the tortilla over the filling forming a chimichanga.
• Brush top of chimichanga with melted butter and bake for 15-20 minutes or until top of chimichangas turn golden brown color.
• Serve Beef Chimichangas with salsa, cubed tomatoes, cheese, chopped spinach, sour cream and finely chopped chives. Enjoy!

BAKED BAJA BEEF CHIMICHANGAS

Steps:

• Wrap tortillas in foil and warm in a 300* oven while making the filling.
• Brown ground beef and drain.
• Mix in vinegar and seasonings to the drained meat, but do not cook the mixture further.
• Remove tortillas from oven and increase oven temperature to 500*.
• Brush each side of tortilla with melted butter.
• Spoon about 1/4 cup ground beef filling onto center of each buttered tortilla.
• Fold in sides, then roll up tortilla from the bottom.
• Place seam-side down on a foil-lined and rimmed baking sheet.
• Bake at 500* for 8-10 minutes, until golden brown.
• Serve on a large bed of shredded lettuce and chopped tomatoes.
• Top with sour cream, shredded cheese, and salsa.

BAKED SHREDDED BEEF CHIMICHANGAS

Steps:

• Put the steak, cumin seeds, cinnamon stick, and bullion in a saucepan and cover with water.
• Bring to a boil and allow to simmer until the meat shreds easily with a fork.
• (this takes longer with tough cuts of meat) Remove meat from liquid, shred and put aside.
• Strain liquid and set aside.
• Spray a large skillet with non-stick spray and add onions and garlic.
• Cook until the onions are translucent.
• Add chili powder, cumin, cinnamon, and cayenne and mix in well.
• Add salsa, chilies, and shredded meat and combine.
• Measure 1/2 cup of the meat cooking liquid and add to the mixture-- allow to simmer until the liquid is almost all absorbed.
• Spray a 13x9-inch glass baking dish with non-stick spray--give it a fairly heavy coating of spray.
• Preheat oven to 450°F.
• Warm your tortillas.
• Lay out one tortilla put 1/6 of the mixture in the center and fold up the bottom end.
• Top with 1/6 of the shredded cheese.
• Fold the right side and then the left and roll up the chimichanga.
• Put seam side down in the glass dish-- fold remaining 5 chimichangas.
• Coat all the chimichangas with a very liberal coating of spray, and put dish into oven.
• Bake for 10 minutes and then carefully turn the chimichangas, spray again, and return the dish to the oven.
• After 5 more minutes turn the chimichangas once more, give them a good spray and return to the oven for 5 more minutes.
• When the chimichangas are crisp and golden brown they are ready for eating.
• Put them on plates and top with lettuce, tomato, beans, sour cream, guacamole, or salsa.

BEEF CHIMICHANGAS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Brown the ground beef, onion, garlic, taco seasoning, and oregano in a skillet over medium heat, breaking the meat up into crumbles as it cooks, about 8 minutes. Drain off excess fat. Stir in sour cream, chilies, and vinegar until well mixed. Remove from heat, and mix in the Cheddar cheese.
• Melt margarine in a small skillet over low heat. When melted, dip each tortilla into the margarine for about 30 seconds, or until soft. Place the softened tortilla onto a baking sheet, and fill with about 1/3 cup of the meat mixture. Fold the right and left sides of the tortilla over the filling, then the top and bottom, making an envelope that completely encloses the filling. Flip the tortilla seam side down on the baking sheet. Repeat with remaining tortillas and filling.
• Bake in the preheated oven until the tortilla is crisp, about 15 minutes.

BEEF CHIMICHANGAS

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, onion, 1/2 cup tomato sauce, chili powder, garlic and cumin. , Spoon about 1/3 cup of beef mixture off-center on each tortilla. Fold edge nearest filling up and over to cover. Fold in both sides and roll up. Fasten with toothpicks. In a large saucepan, combine the chilies, peppers and remaining tomato sauce; heat through., In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry the chimichangas for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels. Sprinkle with cheese. Serve with sauce.

CHI CHI'S BEEF CHIMICHANGAS

Steps:

• In a saucepan mix the sauce ingredients (excluding the cornstarch and water). Bring to a boil, lower the heat and continue to simmer stirring occasionaly while you complete the recipe. It should end up reduced to about half. Once reduced stir in the cornstarch mixed with the water. Cook until thickened and set aside.
• Brown the ground beef, drain, and stir in the fiesta restaurante seasoning mix and 1/2 cup water and simmer for 5 minutes.
• Divide the meat evenly on the tortillas (1/3 of the way down the tortilla) do the same with the cheese.
• Roll the tortilla (starting at the end with the meat/cheese) after rolling once, fold in the ends and finish rolling. To hold it together you may need to use toothpicks or a flour and water mixture to seal them.
• Fry until golden brown or bake in the oven.To bake in the oven: brush with vegtable oil or butter and bake on middle shelf at 400 degrees for 25 minutes. Finish under the broiler for approx 2-3 minutes until golden brown. Watch carefully when under the broiler.
• Serve with sauce over the top, garnish with a dollop of sour cream and sliced green onions. I usually serve this with some shredded lettuce and diced tomatoes or refried beans.
• Enjoy!

BAKED BEEF AND BEAN CHIMICHANGAS RECIPE

Steps:

• Preheat oven to 350 degrees.
• In a large skillet, brown the ground beef with the onion over medium-high heat.
• Drain grease.
• Add the refried beans and sauce, stirring until it is completely combined and warmed all the way through.
• Spoon the beef and bean mixture onto each tortilla (I spooned about 3 generous spoonfuls onto each)
• Top with cheese, and then roll it up.
• Place them all seam side down on a greased baking sheet.
• Brush melted butter over the top of each Chimichanga.
• Bake for 30-35 minutes (until the tops start to turn a golden brown).

GROUND BEEF CHIMICHANGAS

Steps:

• Heat oven to 350*F.
• Brown ground beef, and drain well.
• Stir in onion and saute
• Stir in tomatoes, taco seasoning, garlic, black pepper and simmer over low heat for 15 minutes.
• remove from heat and add cheese.
• Spoon 1/4 cup meat mixture along one edge of tortilla.
• Fold edge of tortilla to cover the meat.
• Fold in both sides and roll and secure
• spray a 13x9 glass oven dish with Pam cooking spray.
• place in oven and bake until tortillas turn golden, 15-20 minutes.
• Serve:.
• topped with shredded cheese, chili, sour cream, shredded lettuce, diced tomatoes , green onions or whatever you desire.