Betty's Baked Shredded Beef and Bean Chimichangas

Bettyskitchen's picture

Sep. 30, 2013

In this video, Betty demonstrates how to make Baked Shredded Beef Chimichangas. These beef chimichangas also contain refried beans and a spicy tomato blend. Baking these chimichangas, rather than frying, makes them a little healthier.

Ingredients

For beef filling
Extra virgin olive oil 1 Tablespoon
Finely chopped onion 1/2 Cup (8 tbs)
Garlic cloves 2 , minced
Cooked beef 1 Pound , shredded
Canned refried beans 16 Ounce
Chili powder 1 Tablespoon
Ground cumin seeds 1 Teaspoon
Tomato sauce 1/2 Cup (8 tbs)
Other ingredients for chimichangas
Flour tortilla 12 (10
Extra virgin olive oil 1 Tablespoon (to brush on tortilla)
For topping
Fresh jalapeno pepper 1 , finely chopped (seeds and fibers removed)
Tomato sauce 12 Ounce
Canned diced tomatoes and green chilies 10 Ounce (rotel tomatoes)
To sprinkle on top
Finely shredded cheddar cheese/Finely shredded monterey jack cheese 6 Ounce

Directions

GETTING READY

1. Preheat oven to 350 degree F.

MAKING

For Beef Filling

2. In a deep skillet, saute chopped onion and minced garlic in olive oil over medium-low heat until softened.

3. Add shredded beef, refried beans, chili powder, ground cumin, and tomato sauce. Stir and continue to heat over medium-low flame until heated through.

4. Spoon about ½ cup of meat mixture on the center of a tortilla. Fold the edge nearest the filling, just until mixture is covered. Fold in opposite sides of tortilla to center. Roll up.

5. Brush all sides with extra virgin olive oil. Place seam side down in a large ovenproof dish or in 1 of 2 smaller ovenproof dishes. Repeat with remaining meat mixture and tortillas.

6. Pop in oven and bake for about 15 minutes.

For Topping

7. In a medium-sized saucepan, sauté chopped jalapeno pepper in extra virgin olive oil until softened.

8. Add tomato sauce and diced tomatoes and green chili. Stir together over medium-low heat until heated through.

FINALIZING

9. Remove chimichangas from oven when done and arrange on serving plates.

10. Spoon hot tomato-pepper sauce over top, and sprinkle with finely shredded cheddar or Monterey Jack cheese.

SERVING

11. Serve immediately and enjoy!

TIPS

You can cook top sirloin steak in slow cooker for 3- 3½ and then shred or use browned ground beef if desired.

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 361Calories from Fat 181

 % Daily Value*

Total Fat 20 g30.8%

Saturated Fat 7 g35%

Trans Fat 0 g

Cholesterol

Sodium 591 mg24.63%

Total Carbohydrates 19 g6.3%

Dietary Fiber 4 g16%

Sugars 4 g

Protein 24 g48%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet