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Beef Chimichangas Recipe
Beef Chimichangas Recipe photo by Taste of Home

Beef Chimichangas Recipe

Read Reviews (13)
4.47 13
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A spicy sauce sparks up these hearty beef- and bean-filled tortillas. I often double the recipe and freeze the chimichangas individually to take out as needed. I serve them with shredded lettuce and sour cream. —Schelby Thompson, Camden Wyoming, Delaware
TOTAL TIME: Prep: 25 min. Cook: 15 min.
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Cook: 15 min.
MAKES: 12 servings

Ingredients

  • 1 pound ground turkey or beef
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    With Johnsonville Italian Sausage.

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  • 1 can (16 ounces) refried beans
  • 1/2 cup finely chopped onion
  • 3 cans (8 ounces each) tomato sauce, divided
  • 2 teaspoons chili powder
  • 1 teaspoon minced garlic
  • 1/2 teaspoon ground cumin
  • 12 flour tortillas (10 inches), warmed
  • 1 can (4 ounces) chopped green chilies
  • 1 can (4 ounces) chopped jalapeno peppers
  • Oil for deep-fat frying
  • 1-1/2 cups (6 ounces) shredded cheddar cheese

Directions

  1. 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.
  2. 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.
  3. 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. Yield: 1 dozen.
Originally published as Beef Chimichangas in Quick Cooking May/June 1998, p34

Reviews for Beef Chimichangas(13)

AVERAGE RATING
   (15)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed May. 4, 2014

To freeze, place chimichangas in freezer containers. Seal, label, and freeze for up to 6 months.

To prepare, wrap frozen chimichangas individually in foil. Bake in a 350 degree F oven about 50 minutes or until heated through. (Or, thaw chimichangas in refrigerator overnight. Bake about 30 minutes.) Unwrap. Bake 10 minutes more or until tortilla is crisp and brown.

Or, heat about 1/4-inch depth of oil in a skillet. Cook desired number of frozen chimichangas, uncovered, in hot oil about 25 minutes (about 18 minutes if thawed) over medium-low heat or until golden, turning often.

MY REVIEW
Reviewed May. 1, 2014

haven't tried these yet. I wanted to know if you froze them after frying them? If so how did you reheat them.

MY REVIEW
Reviewed Apr. 28, 2014

These were really good and flavorful and fairly easy. The sauce was probably a little spicier than intended because all I could find in the store was a can of hot jalapeños. It also made what probably ended up being too much sauce. I did freeze the rest of the chimichangas, but I'm not sure what to do with the sauce since it uses whole cans of the peppers. I may end up freezing it after we have leftovers later in the week.

MY REVIEW
Reviewed Apr. 23, 2014

Easy & Quick!

MY REVIEW
Reviewed May. 18, 2013

I liked this chimichangas, i thought the whole dish was flavorful.

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