Grilled Beef Chimichangas Recipe
Grilled Beef Chimichangas Recipe photo by Taste of Home
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Grilled Beef Chimichangas Recipe

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I created this recipe when I didn't have the ingredients for my go-to dish. After making this, it became my new favorite! —Jackie Burns, Kettle Falls, Washington
TOTAL TIME: Prep: 25 min. Grill 10 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Grill 10 min.
MAKES: 6 servings


  • 1 pound lean ground beef (90% lean)
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 can (4 ounces) chopped green chilies
  • 1/4 cup salsa
  • 1/4 teaspoon ground cumin
  • 6 whole wheat tortillas (8 inches)
  • 3/4 cup shredded Monterey Jack cheese
  • Reduced-fat sour cream and guacamole, optional

Nutritional Facts

1 chimichanga (calculated without sour cream and guacamole): 295 calories, 12g fat (5g saturated fat), 60mg cholesterol, 370mg sodium, 25g carbohydrate (1g sugars, 4g fiber), 22g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 fat.


  1. In a large skillet, cook beef, onion and garlic over medium heat 6-8 minutes or until beef is no longer pink and onion is tender, breaking up beef into crumbles; drain. Stir in chilies, salsa and cumin.
  2. Spoon 1/2 cup beef mixture across center of each tortilla; top with 2 tablespoons cheese. Fold bottom and sides of tortilla over filling and roll up.
  3. Place chimichangas on grill rack, seam side down. Grill, covered, over medium-low heat 10-12 minutes or until crisp and browned, turning once. If desired, serve with sour cream and guacamole. Yield: 6 servings.
Originally published as Grilled Beef Chimichangas in Healthy Cooking Annual Recipes Annual 2016, p100

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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