I was over at my parents’ house one Saturday afternoon flipping through my mom’s Cooking with Paula Deen magazine when I came across her recipe for Baked Chimichangas. Well…all good Texans know the value of a chimichanga recipe…but a baked one? That’s even better because it’s healthier (not deep fried in oil!). Plus, this was super simple to make. And nothing makes me happier on a busy weeknight then to have a simple, satisfying, quick supper to feed my family. Thank you Paula for inspiring my Baked Chimichanga…
1 pound ground beef
1 can chopped green chiles
1 (8 oz) can tomato sauce
1 package taco seasoning
1 (15 oz) can chili beans (see below)
4 burrito sized tortillas (I used whole wheat but you use what you like…just make sure they say “burrito size”)
1 1/2 cups Cheddar cheese
Extra Virgin Olive Oil (EVOO)
sour cream and/or green onions to garnish
Preheat your oven to 450 degrees.
Over medium-high heat, brown your ground beef in a tablespoon or so of EVOO. Once it’s brown and crumbled, add in your chiles, tomato sauce, taco seasoning and beans. Reduce heat to medium-low and simmer a few minutes.
On your counter, lay out your 4 tortillas. Spoon 1/4 of the ground beef mixture down the center of each tortilla. Top the ground beef with your cheese. Fold the sides of the tortilla across the middle, then fold the bottom up and the top down. Lay the chimichanga seam side down on a foiled lined baking sheet lightly sprayed with Pam. After all 4 chimichangas are on your baking sheet, brush a little bit of EVOO on top of each one (just a teaspoon or so on each one).
Bake 15-18 minutes.
Remove from oven and serve with sour cream and/or green onions.
I use this kind of chili beans in my chimichangas…but you could certainly use black beans instead (just drain and rinse those first though…the chili beans don’t need to be drained or rinsed).
Quick and easy…that’s perfection for a weeknight!