Quick & Flavorful Baked Beef Chimichangas Recipe for Taco Night

Baked beef chimichangas represent a mouthwatering twist on traditional deep-fried favorites that promise serious flavor without excess grease.

Mexican-inspired cuisine lovers appreciate these crispy wrapped delights that bring serious satisfaction to the dinner table.

Every kitchen enthusiast understands the magic of reinventing simple ingredients into something extraordinary with minimal effort.

The golden-brown exterior delivers a satisfying crunch that complements the rich, seasoned beef nestled inside each carefully crafted bundle.

Healthier cooking methods elevate this classic comfort food into a more figure-friendly option that doesn’t compromise on taste or texture.

Smart home cooks recognize how strategic baking can produce restaurant-quality results with less mess and fewer calories.

Families and friends will devour these delectable parcels with enthusiastic approval.

What Makes Baked Beef Chimichangas So Satisfying

• Savor Tender Slow-Cooked Beef: The 4-hour slow cooking process transforms tough beef roast into melt-in-your-mouth shredded meat, infused with rich fajita seasoning and aromatic garlic.
• Enjoy Crispy Baked Perfection: By brushing the chimichangas with oil and baking at high temperature, you'll achieve a golden, crunchy exterior that provides delightful textural contrast to the soft, flavorful filling.
• Customize with Ease: This recipe offers incredible flexibility, allowing home cooks to adjust ingredients like green chilis and cilantro to personal taste preferences, making it a versatile meal for family dinners or casual gatherings.

Ingredients That Bring Chimichangas to Life

• Beef Roast: Rich, flavorful cut perfect for slow cooking and shredding for a tender filling.
• Green Chilis: Adds mild heat and bright flavor to the beef mixture.
• Cilantro: Fresh herb that brings a zesty, bright note to the filling.

• Refried Beans: Creamy base that helps seal and add moisture to the chimichangas.

• Onion: Provides deep, savory undertone to the beef filling.
• Garlic: Adds aromatic depth and classic Mexican-inspired flavor.
• Fajita Seasoning: Pre-mixed spice blend that delivers authentic southwestern taste.

• Taco Shells: Crisp tortillas that form the outer shell of the chimichangas.
• Olive Oil: Used for searing meat and brushing shells for golden crispiness.
• Cooking Spray: Prevents sticking and helps achieve even browning.

• Cheese: Melty topping that adds richness and creates a golden, bubbly finish.
• Water: Helps create moisture during slow cooking process.

How to Make Baked Chimichangas at Home

Step 1: Sear the Beef Roast

Heat a skillet with olive oil on high heat. Carefully sear the beef roast on both sides until golden brown, creating a flavorful crust.

Step 2: Slow Cook the Beef

• Chopped onion
• Minced garlic
• Fajita seasoning
• Water

Cook on high for 4 hours or until the beef becomes tender and easily falls apart.

Step 3: Prepare the Beef Filling

• Diced green chilis
• Chopped fresh cilantro

Step 4: Prep the Baking Station

Preheat the oven to 400°F. Warm refried beans and taco shells to make them pliable and easy to fold.

Step 5: Assemble the Chimichangas

• Warm refried beans
• Shredded cheese
• Prepared beef mixture

Fold the shells carefully, tucking in the sides. Place seam side down on the baking sheet. Brush the tops with oil.

Step 6: Bake and Finish

Bake for 15 minutes. Remove from oven, sprinkle additional cheese on top, and broil for 2-5 minutes until the cheese is melted and bubbly. Watch carefully to prevent burning.

Tips to Keep Beef Chimichangas Juicy and Crispy

• Sear for Flavor: Always sear the beef roast on high heat to lock in deep, rich flavors and create a delicious caramelized exterior.
• Slow Cook to Perfection: Allow the beef to cook slowly for the full 4 hours to ensure maximum tenderness and easy shredding.
• Warm Tortillas Gently: Heat taco shells briefly to make them pliable and prevent cracking when folding chimichangas.
• Seal Tightly: Fold chimichangas carefully, placing them seam side down to prevent them from opening during baking.
• Crisp with Care: Watch closely during the final broiling stage to achieve a golden, crispy exterior without burning.

Reheating and Saving Chimichangas the Easy Way

• Refrigeration: Wrap each chimichanga individually in aluminum foil or plastic wrap. Store in an airtight container for up to 3 days in the refrigerator. Prevent moisture buildup by keeping them separated.
• Reheating Oven Method: Preheat oven to 350°F. Unwrap chimichangas and place on a baking sheet. Warm for 10-15 minutes until heated through and crispy. Avoid microwave reheating to maintain the crisp exterior.
• Freezing Option: Freeze cooled chimichangas in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating. Restore crispiness by baking directly from frozen for 15-20 minutes at 375°F.

What to Serve with Chimichangas

• Sip a Zesty Margarita: The tangy lime and tequila flavors perfectly complement the rich, spicy beef chimichangas. A classic margarita cuts through the heavy, crispy texture while enhancing the Mexican-inspired dish.
• Pair with Fresh Pico de Gallo: Serve a bright, fresh pico de gallo salsa alongside the chimichangas. The crisp tomatoes, cilantro, and lime provide a cool contrast to the hot, crunchy baked beef.
• Choose a Robust Red Sangria: A fruity red sangria with hints of orange and apple balances the hearty beef and adds a refreshing twist. Its slight sweetness and wine base match the savory, spiced filling wonderfully.
• Cool Down with Mexican Cerveza: A cold Mexican beer like Modelo or Corona offers a crisp, light counterpoint to the heavy, crispy chimichangas. The beer's carbonation helps cut through the rich, meaty flavors.

Tasty Chimichanga Twists to Try

• Chicken Chimichangas: Replace beef roast with shredded chicken breasts, using similar slow cooker method and seasonings for a lighter protein option.
• Vegetarian Bean Chimichangas: Swap beef with black beans, roasted vegetables like bell peppers and zucchini, and use plant-based cheese for a meat-free alternative.
• Spicy Chorizo Chimichangas: Substitute beef with spicy Mexican chorizo sausage, adding extra jalapeños and pepper jack cheese for increased heat and flavor complexity.
• Southwest Green Chile Chimichangas: Increase green chili quantity, incorporate roasted corn kernels, and add smoky chipotle seasoning for a southwestern-inspired variation.

Baked Beef Chimichangas Recipe

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4.7 from 35 reviews

• Total Time: 4 hours 40 minutes
• Yield: 10 1x

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Description

Sizzling Baked Beef Chimichangas deliver Mexican-inspired comfort straight from the oven, packed with seasoned ground beef, melted cheese, and crispy tortilla edges. Zesty flavors and golden-brown perfection make this dish a crowd-pleasing favorite you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Main Protein:

• 2 pounds (907 grams) beef roast

Vegetables and Seasonings:

• 1 onion, chopped or sliced
• 2 tablespoons (30 milliliters) minced garlic
• 1 can diced green chilis
• ¼ cup (4 tablespoons) fresh cilantro, chopped
• 2 packages fajita seasoning

Additional Ingredients:

• 1 can refried beans
• 1 package Colby Jack cheese, shredded
• 10 soft taco shells

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Instructions

1. Season the beef roast with salt and pepper, then sear in a hot skillet with olive oil until golden brown on all sides, creating a rich caramelized exterior.
2. Transfer the seared beef roast to a slow cooker, adding diced onions, minced garlic, and fajita seasoning blend for enhanced flavor.
3. Pour 120 milliliters of water into the slow cooker to create moisture and prevent the meat from drying out during cooking.
4. Cook the beef on high setting for 4 hours or until the meat becomes incredibly tender and easily pulls apart with a fork.
5. Remove the beef from the slow cooker and shred it using two forks, creating pulled meat texture.
6. Fold chopped green chilis and fresh cilantro into the shredded beef, distributing the ingredients evenly for balanced flavor.
7. Preheat the oven to 204 degrees Celsius (400 degrees Fahrenheit) and prepare a baking sheet by lightly coating with cooking spray.
8. Warm the refried beans and taco shells to increase their pliability and prevent cracking during assembly.
9. Spread a thin layer of warm refried beans on each taco shell, followed by shredded cheese and the prepared beef mixture.
10. Carefully fold the taco shells, ensuring the filling is securely enclosed, and place them seam side down on the prepared baking sheet.
11. Lightly brush the folded chimichangas with olive oil to promote a crispy, golden exterior.
12. Bake for 15 minutes until the shells turn golden and crisp, then sprinkle additional cheese on top.
13. Broil for 2-5 minutes, watching carefully to prevent burning, until the cheese melts and becomes bubbly and slightly browned.

Notes

• Slow cooking transforms tough beef roast into incredibly tender, flavorful meat that melts in your mouth.
• Plan ahead as the beef requires 4 hours of slow cooking, making this a perfect weekend meal preparation dish.
• Warming taco shells briefly helps prevent cracking when folding chimichangas, ensuring a neat and secure wrap.
• Brushing chimichangas with oil before baking creates a crispy, golden-brown exterior that adds delightful texture.
• Broiling at the end provides a quick cheese melt and adds an appetizing golden finish to the dish.
• Versatile recipe allows easy customization with additional toppings like sour cream, salsa, or guacamole.

• Prep Time: 20 minutes
• Cook Time: 4 hours 20 minutes
• Category: Dinner, Snacks
• Method: Slow Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 10
• Calories: 385 kcal
• Sugar: 2 g
• Sodium: 620 mg
• Fat: 22 g
• Saturated Fat: 9 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.5 g
• Carbohydrates: 23 g
• Fiber: 4 g
• Protein: 28 g
• Cholesterol: 85 mg