Baked Chimichangas Recipe

Name: Baked Chimichangas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb ground turkey or 1 lb lean ground beef; 1 cup frozen bell pepper, and onion stir-fry; 1 cup frozen corn; ¼ cup taco sauce; 1 ½ teaspoons mexican blend seasoning (or 1 tsp chili powder & 1/2 tsp ground cumin); ½ teaspoon garlic salt; 1 (16 ounce) can refried beans; 8 flour tortillas; 2 cups finely shredded Mexican blend cheese (or Monterey Jack); 2 -3 tablespoons margarine or 2 -3 tablespoons butter, melted; 2 medium tomatoes, chopped; 2 cups shredded lettuce; sour cream, for serving

Servings: persons

1 lb ground turkey or 1 lb lean ground beef
1 cup frozen bell pepper, and onion stir-fry
1 cup frozen corn
¼ cup taco sauce
1 ½ teaspoons mexican blend seasoning (or 1 tsp chili powder & 1/2 tsp ground cumin)
½ teaspoon garlic salt
1 (16 ounce) can refried beans
8 flour tortillas
2 cups finely shredded Mexican blend cheese (or Monterey Jack)
2 -3 tablespoons margarine or 2 -3 tablespoons butter, melted
2 medium tomatoes, chopped
2 cups shredded lettuce
sour cream, for serving

1
Heat oven to 350.
2
Cook ground meat in large skillet over medium-high heat until browned, stirring frequently.
3
Add bell pepper and onion stir-fry and corn; cook until meat is thoroughly cooked and vegetables are crisp-tender, stirring occasionally.
4
Drain.
5
Add taco sauce and dry ingredients.
6
Mix well.
7
Cook an additional 2 minutes.
8
Divide beans and spread evenly over each tortilla.
9
Spoon ground meat mixture down center of each tortilla.
10
Sprinkle each with each.
11
Fold sides of each tortilla toward center; fold up ends.
12
Place seam side down, in ungreased 15x10x1-inch baking pan.
13
Brush each chimichanga with margarine.
14
Bake for 30 - 35 minutes or until golden brown and thoroughly heated.
15
Serve with tomatoes and lettuce.

1619

kcal

Calories

Fat

176

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb ground turkey or 1 lb lean ground beef, 1 cup frozen bell pepper, and onion stir-fry, 1 cup frozen corn, ¼ cup taco sauce, and more.

Yes, Baked Chimichangas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Chimichangas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions