Baked Beef Chimichanga For A Crispy, Healthy Delight

Baked Beef Chimichanga For is a culinary delight that promises all the comforting flavors and satisfying textures of its deep-fried cousin, but with a lighter, healthier twist. Achieving a golden-brown, crisp exterior with a warm, flavorful filling of seasoned beef, beans, and cheese is perfect for any weeknight meal. This dish combines the best of both worlds, offering you the rich taste of Mexican cuisine while keeping your diet in check.

Why You’ll Love This Baked Beef Chimichanga For

This baked beef chimichanga recipe is not just delicious; it’s also a healthier alternative to the traditional fried version. Here are a few reasons why you’ll love it:

• Quick and easy to prepare, making it a perfect weeknight meal.
• Much lighter than the fried version, catering to those seeking low-calorie baked beef chimichanga.
• Can be customized with various fillings, including beef chimichanga filling ideas.
• Offers a satisfying crispy texture without the oil, ensuring a healthy baked beef chimichanga.
• Great for meal prep, with leftovers that taste just as good.
• Versatile with toppings, making it easy to please everyone at the table.

Ingredients for Baked Beef Chimichanga For

Gather these items:

• 2 cups cooked shredded beef
• 1 ⅓ cup refried beans
• 1 ⅓ cup salsa, your favorite kind
• 2 teaspoons coriander (optional)
• 1 tablespoon chili powder
• 1 cup shredded Mexican cheese
• 6 sliced green onions
• 2-3 jalapeños, diced with seeds (remove seeds for no spice)
• 3 tablespoons butter, melted
• 6-8 taco-sized flour tortillas (8-inches)

How to Make Baked Beef Chimichanga For Step-by-Step

1. Step 1: In a large bowl, combine the cooked shredded beef, refried beans, salsa, coriander (if using), chili powder, shredded Mexican cheese, sliced green onions, and diced jalapeños. Mix thoroughly.
2. Step 2: Preheat your oven to 400°F (200°C). Lightly grease a large baking sheet or line it with parchment paper.
3. Step 3: Slightly warm flour tortillas (microwave, oven, or skillet) to make them pliable and prevent tearing.
4. Step 4: Spoon about 1/2 to 3/4 cup of filling onto each warmed tortilla, slightly below the center. Fold the short sides inward, then fold the bottom edge up and over, rolling tightly to seal. Place seam-side down on the prepared baking sheet.
5. Step 5: Lightly brush or spray the tops and sides of each assembled chimichanga generously with melted butter to ensure a golden, crispy baked beef chimichanga.
6. Step 6: Bake in the preheated oven for 20 to 25 minutes, or until golden brown and crispy. For ultimate crispiness, flip halfway through baking.
7. Step 7: Remove from oven and let the chimichangas rest for 5 to 10 minutes before serving. Serve hot with your favorite toppings like sour cream, salsa, guacamole, fresh cilantro, or lime wedges.
8. Step 8: Store leftover chimichangas in an airtight container in the refrigerator for 3-4 days. Reheat in a 350°F (175°C) oven for 10-15 minutes or in an air fryer for best crispness.

Pro Tips for the Best Baked Beef Chimichanga For

Keep these in mind:

• Use a good quality salsa for maximum flavor.
• Experiment with different cheeses for a unique twist.
• Consider making a beef chimichanga baked version for an even healthier option.

Best Ways to Serve Baked Beef Chimichanga For

For an unforgettable experience, try these serving suggestions:

• Top with fresh guacamole and a sprinkle of cilantro.
• Serve with a side of your favorite chimichanga sauce for baked beef.
• Pair with a light salad for a refreshing balance to the meal.

How to Store and Reheat Baked Beef Chimichanga For

To maximize flavor and texture, store leftovers in an airtight container in the refrigerator for 3-4 days. For reheating, using an air fryer is best for achieving that crispy texture.

Frequently Asked Questions About Baked Beef Chimichanga For

What’s the secret to perfect Baked Beef Chimichanga For?

The key lies in ensuring your tortillas are warm and pliable before rolling. This prevents tearing and helps you achieve a nice, tight roll. Additionally, brushing them with butter ensures a golden, crispy finish without frying.

Can I make Baked Beef Chimichanga For ahead of time?

Absolutely! You can prepare the filling in advance and store it separately. Assemble the chimichangas just before baking to enjoy them fresh and crispy.

How do I avoid common mistakes with Baked Beef Chimichanga For?

One common mistake is overfilling the chimichangas, which can lead to tearing. Stick to about 1/2 to 3/4 cup of filling per tortilla for the best results.

Variations of Baked Beef Chimichanga For You Can Try

Consider these delicious variations:

• Swap out beef for shredded chicken for a lighter option.
• Try a vegetarian option using black beans and grilled vegetables.
• Add spices like cumin or smoked paprika for an authentic taste.

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Baked Beef Chimichanga For A Crispy, Healthy Delight

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Baked Beef Chimichanga is a culinary delight that promises all the comforting flavors and satisfying textures of its deep-fried cousin, but with a lighter, healthier twist. Achieve a golden-brown, crisp exterior with a warm, flavorful filling of seasoned chicken, beans, and cheese, perfect for any weeknight meal.

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 55 minutes
• Yield: 6–8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• 2 cups cooked shredded chicken
• 1 ⅓ cup refried beans
• 1 ⅓ cup salsa, your favorite kind
• 2 teaspoons coriander (optional)
• 1 tablespoon chili powder
• 1 cup shredded Mexican cheese
• 6 sliced green onions
• 2–3 jalapeños, diced with seeds (remove seeds for no spice)
• 3 tablespoons butter, melted
• 6–8 taco-sized flour tortillas (8-inches)

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Instructions

1. In a large bowl, combine the cooked shredded chicken, refried beans, salsa, coriander (if using), chili powder, shredded Mexican cheese, sliced green onions, and diced jalapeños. Mix thoroughly.
2. Preheat your oven to 400°F (200°C). Lightly grease a large baking sheet or line it with parchment paper.
3. Slightly warm flour tortillas (microwave, oven, or skillet) to make them pliable and prevent tearing.
4. Spoon about 1/2 to 3/4 cup of filling onto each warmed tortilla, slightly below the center. Fold the short sides inward, then fold the bottom edge up and over, rolling tightly to seal. Place seam-side down on the prepared baking sheet.
5. Lightly brush or spray the tops and sides of each assembled chimichanga generously with melted butter to ensure a golden, crispy exterior.
6. Bake in the preheated oven for 20 to 25 minutes, or until golden brown and crispy. For ultimate crispiness, flip halfway through baking.
7. Remove from oven and let the chimichangas rest for 5 to 10 minutes before serving. Serve hot with your favorite toppings like sour cream, salsa, guacamole, fresh cilantro, or lime wedges.
8. Store leftover chimichangas in an airtight container in the refrigerator for 3-4 days. Reheat in a 350°F (175°C) oven for 10-15 minutes or in an air fryer for best crispness.

Notes

Nutrition

• Serving Size: 1 chimichanga
• Calories: 350
• Sugar: 2g
• Sodium: 600mg
• Fat: 15g
• Saturated Fat: 7g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 5g
• Protein: 20g
• Cholesterol: 60mg