Beefandbeanchimichangas Recipes

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BAKED BEEF AND BEAN CHIMICHANGAS



Baked Beef and Bean Chimichangas image

Enjoy these cheesy chimichangas baked using Corn, Old El Paso® Beans and Tortillas - a perfect Mexican dinner.

Provided by Pillsbury Kitchens

Categories     Entree

Time 1h5m

Yield 8

Number Of Ingredients 13

1 lb. lean ground beef
1 cup frozen bell pepper and onion stir-fry
1 cup frozen corn
1/4 cup taco sauce
1 teaspoon chili powder
1/2 teaspoon garlic salt
1/2 teaspoon cumin
1 (16-oz.) can Old El Paso™ Refried Beans
1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
8 oz. (2 cups) finely shredded Monterey Jack cheese
2 to 3 tablespoons margarine or butter, melted
2 medium tomatoes, chopped
2 cups shredded lettuce

Steps:

  • Heat oven to 350°F. Cook ground beef in large skillet over medium-high heat for 2 to 3 minutes or just until browned, stirring frequently. Add bell pepper and onion stir-fry, and corn; cook 4 to 6 minutes or until beef is thoroughly cooked and vegetables are crisp-tender, stirring occasionally. Drain.
  • Add taco sauce, chili powder, garlic salt and cumin; mix well. Cook an additional 2 minutes.
  • Spread about 1/4 cup refried beans over each tortilla. Spoon ground beef mixture down center of each tortilla. Sprinkle each with cheese. Fold sides of each tortilla toward center; fold up ends. Place, seam side down, in ungreased 15x10x1-inch baking pan. Brush each filled tortilla with margarine.
  • Bake at 350°F. for 30 to 35 minutes or until golden brown and thoroughly heated. Serve with tomatoes and lettuce.

Nutrition Facts : Calories 440, Carbohydrate 35 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 5 g, Protein 24 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 3 g

BEEF AND BEAN CHIMICHANGAS



Beef and Bean Chimichangas image

My family never gets bored with what I serve for dinner, because I'm always trying new recipes. These chimichangas, though, are often requested especially by our teenage daughter.-Janice Lyons, Eagle River, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 16 chimichangas.

Number Of Ingredients 10

1-1/2 pounds ground beef
1 medium onion, chopped
1 medium green pepper, chopped
1 garlic clove, minced
2 cans (16 ounces each) refried beans
1/2 cup shredded cheddar cheese
1/2 cup taco sauce
16 flour tortillas (10 inches)
Vegetable oil
Toppings: shredded lettuce, sour cream, chopped ripe olives, chopped tomatoes, additional cheddar cheese

Steps:

  • In a large skillet, cook beef, onion, green pepper and garlic over medium heat until the meat is no longer pink; drain. Add the beans, cheese and taco sauce. Cook and stir until cheese is melted, about 5 minutes. Remove from the heat., Spoon about 1/3 cup beef mixture off-center on each tortilla. Fold up edge nearest filling; fold in both sides and roll up. Secure with a toothpick. In a large skillet, fry tortillas, folded side down, in oil for 2-3 minutes or until lightly browned. Turn; cook 2-3 minutes longer. Drain on paper towels. Discard toothpicks. Serve with toppings of your choice.

Nutrition Facts : Calories 328 calories, Fat 9g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 574mg sodium, Carbohydrate 38g carbohydrate (2g sugars, Fiber 8g fiber), Protein 16g protein.

BEEF AND BEAN CHIMICHANGAS



Beef and Bean Chimichangas image

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

Provided by Nicole

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 8

Number Of Ingredients 14

1 pound lean ground beef
¾ cup chopped onion
¾ cup diced green bell pepper
1 ½ cups whole kernel corn
2 cups taco sauce
2 teaspoons chili powder
1 teaspoon garlic salt
1 teaspoon ground cumin
1 (16 ounce) can refried beans
8 (12 inch) flour tortillas
1 (16 ounce) package shredded Monterey Jack cheese
1 tablespoon butter, melted
shredded lettuce
1 tomato, diced

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • 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.
  • 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.
  • Bake for 30 to 35 minutes in the preheated oven, or until golden brown. Serve with lettuce and tomato.

Nutrition Facts : Calories 821.3 calories, Carbohydrate 83.6 g, Cholesterol 96.9 mg, Fat 36 g, Fiber 8.9 g, Protein 40.1 g, SaturatedFat 17 g, Sodium 1855 mg, Sugar 6.1 g

BAKED BEEF AND BEAN CHIMICHANGAS RECIPE



Baked Beef and Bean Chimichangas Recipe image

Most chimichangas are fried, but these Ground Beef and Refried Bean Chimichangas are baked to crispy perfection. The perfect meal for any busy weeknight.

Provided by Steph Loaiza

Categories     Main Course

Time 45m

Number Of Ingredients 7

1 pound ground beef
½ onion (chopped)
16 ounces refried beans (1 can)
8 ounces Mexican cooking sauce (1 bottle, (or taco sauce - I like to use Chile and Roasted Garlic from Old El Paso))
2 cups shredded Monterey Jack cheese
8 flour tortillas ((10 inch))
1 Tablespoon butter (melted)

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).

Nutrition Facts : Calories 422 kcal, Carbohydrate 28 g, Protein 22 g, Fat 23 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 69 mg, Sodium 1113 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving

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