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Beef and Bean Chimichangas

(3 Votes)
SERVES
10
COOK TIME
35 Min

These Mexican favorites are baked instead of fried. Same great taste and a lot less mess! You might say we did a 'changa' to the 'chimis.'

What You'll Need:
  • 1 pound ground chuck
  • 3/4 cup chopped onion
  • 3/4 cup diced green bell pepper
  • 1 (1-1/4-ounce) package taco seasoning mix
  • 2/3 cup water
  • 1 (11-ounce) can whole kernel corn, drained
  • 1 (8-ounce) bottle taco sauce
  • 1 (16-ounce) can refried beans
  • 10 (8-inch) flour tortillas
  • 1 (8-ounce) package shredded Monterey Jack cheese with peppers
  • Butter-flavored cooking spray
  • Toppings: shredded lettuce, diced tomatoes, sour cream
What To Do:
  1. Preheat oven to 425 degrees F.
     
  2. Combine first 3 ingredients in a large skillet over medium-high heat; cook, stirring until beef crumbles and is no longer pink. Drain. Stir in taco seasoning mix and water; cook 5 minutes over medium heat. Add corn and taco sauce; cook 1 to 2 minutes or until heated. Remove from heat and set aside.
     
  3. Spread a thin layer of beans evenly onto each of the tortillas. Spoon 1/2 cup beef mixture down center of each tortillas, and top with shredded cheese. Fold sides in and roll up, burrito-style; place seam side down on a lightly greased rimmed baking sheet. Spray tortillas with cooking spray.
     
  4. Bake, uncovered, 22 minutes or until golden. Serve with desired toppings.
     

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