Grilled Beef Chimichangas Recipe

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

Grilled Beef Chimichangas Recipe

Be the first to add a review
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Grill 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Grill 10 min.

Ingredients

  • 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

Directions

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.
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.
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

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 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forGrilled Beef Chimichangas

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review