These Baked Beef Chimichangas give you all the crunch without any of the frying. They are made with seasoned ground beef, refried beans, cheese, and chile peppers. This is an easy, comforting meal that you'll keep going back to.
Recipe Overview
Time: 45 minutes
Ingredients: Ground beef, taco seasoning, jalapeños, green chiles, refried beans, salsa, Mexican-blend cheese, green onions, butter, tortillas, sour cream (optional), pico de gallo (optional), guacamole (optional).
Ease: Medium
Ingredients & Substitutions
- Ground Beef: I like using lean ground beef, so there's no need to drain excess fat. You can also swap in ground chicken or ground turkey. If you want to use shredded chicken, check out this Shredded Chicken Chimichanga.
- Taco Seasoning: Use a store-bought packet for convenience, or make your own Homemade Taco Seasoning.
- Jalapeños: For milder chimichangas, remove the seeds. If you want more heat, keep some of the seeds (about ½ of one jalapeño), use a spicy taco seasoning, add hot sauce, or sprinkle in a dash of cayenne pepper.
- Green Chiles: Canned diced green chiles add flavor without too much heat and help keep the filling moist. Mild works great here, but you can use hot if you prefer more spice.
- Refried Beans: Use your favorite canned refried beans. If you prefer pinto or black beans, mash them into a thick paste first. This helps hold the filling together so the chimichangas don't fall apart while rolling or eating.
- Salsa: Use your favorite brand of salsa.
- Mexican-Blend Cheese: Mexican-blend cheese works great, but cheddar cheese, Monterey Jack cheese, or pepper jack cheese are all great substitutes.
- Green Onions: These add a fresh pop of flavor and color, but you can leave them out if needed.
- Butter: Butter adds flavor and helps the tortillas bake up golden and crispy. You can also use an oil like avocado oil if you prefer.
- Flour Tortillas: You'll need 4 burrito-sized tortillas, but you can also use 8 smaller taco-sized tortillas.
- Toppings: I love topping my chimichangas with Guacamole, sour cream, and Pico de gallo. Enchilada sauce and Queso are also delicious options.
Full ingredient list with quantities in the recipe card below
How to Make Ground Beef Chimichangas
Cook Ground Beef
Cook the ground beef and diced jalapeños in a skillet until browned. Stir in the taco seasoning and green chiles, and cook for 1-2 minutes.
Mix
In a small bowl, mix the refried beans and salsa until smooth and spreadable.
Assemble
Add the beans, ground beef, shredded cheese, and green onions to a tortilla. Roll tightly into a burrito.
Butter & Bake
Place the chimichangas seam-side down on a baking sheet. Brush the tops with melted butter. Bake for 15 minutes, flip, then bake for another 10 minutes. Top with your favorite toppings.
Tips
Don't overfill the tortillas: If filling squeezes out while rolling, unroll and remove some of the filling. Overfilled chimichangas are more likely to split and break open while baking.
Adjust the heat: Leave some jalapeño seeds in, use spicy salsa or hot taco seasoning, or add a splash of hot sauce to increase the heat level.
Not sure how to fold a burrito? Fold the sides of the tortilla in over the filling, then roll tightly from the bottom up, tucking the filling in as you go. When you get to your last roll, fold in the ends to secure the filling. If you need a video, this one is pretty good.
Common Questions
Yes. Air fry at 375F for about 8-10 minutes, flipping halfway, until golden and crispy.
Store leftover chimichangas in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350F for 10-15 minutes or in the air fryer at 350F for 5-7 minutes. Avoid the microwave if you want to keep them crispy.
No, corn tortillas are too small to roll into a burrito and are too fragile to do so. If you are looking for a grain-free alternative, use almond tortillas.
This usually happens if they're overfilled or not rolled tightly. Make sure to tuck in the sides and place them seam-side down on the baking sheet.
Make Ahead
- Refrigerate for later: You can assemble the chimichangas and refrigerate for up to 24 hours. Brush with melted butter right before baking.
- Freeze for later: Assemble the chimichangas without butter, wrap each one tightly in plastic wrap or foil, and freeze for up to 2 months. When ready to bake, unwrap, place on a baking sheet, brush with butter, and bake at 350F for 35 minutes, flipping halfway through.
- Leftovers: Store baked chimichangas in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350F for 10-15 minutes or in the air fryer at 350F for 5-7 minutes. You can also microwave it, but the tortilla will be soft.
Sides for Beef Chimichanga
- Spicy Bean Dip is creamy, cheesy, and loaded with jalapeños and pepper jack cheese. It takes just 10 minutes to mix and 20 to bake.
- You can't go wrong with a side of Cilantro Lime Rice or classic Mexican Rice
- If you're looking for a healthier veggie-forward side, a Cucumber Tomato Salad is light and refreshing.
Tried this recipe? Let everyone know how it turned out! Your feedback and tips help others decide if they should make it.
Baked Ground Beef Chimichanga
Ingredients
- 1 pound lean ground beef
- 2-3 jalapeños diced and deseeded
- 1 packet taco seasoning
- ½ cup diced green chiles 4 oz
- 1 cup refried beans
- ½ cup salsa
- 1 cup Mexican cheese blend shredded
- 6 green onions sliced
- 4 tablespoons butter melted
- 4 burrito-size flour tortillas
- For serving optional: sour cream, salsa, pico de gallo, or guacamole
Instructions
- Preheat the oven to 400°F and lightly grease a large baking sheet or line it with parchment paper.
- Heat a skillet over medium-high heat. Add the ground beef and diced jalapeños and cook until browned, breaking the meat apart as it cooks. Stir in the taco seasoning, ¼ cup water, and green chiles, then simmer for 1-2 minutes, or until the sauce thickens and most of the liquid has evaporated. Remove from the heat.
- In a small bowl, mix the refried beans and salsa until smooth and spreadable.
- Lay a tortilla flat on a clean surface. Spread a layer of the bean mixture down the center, then top with ground beef, shredded cheese, and green onions. Fold in the sides and roll tightly into a burrito.
- Place the chimichangas seam-side down on the prepared baking sheet. Brush the tops generously with melted butter. Bake for 15 minutes, carefully flip, then bake for another 10 minutes until golden brown and crispy.
- Let the chimichangas cool for 5-10 minutes before serving. Top with sour cream, salsa, pico de gallo, or your favorite toppings.
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
Did you make this recipe? Let me know!