Baked Chimichangas

I love Mexican food and these baked chimichangas were some of my favorites. Kept in on the healthier side by baking them instead of deep frying them, but it didn't sacrifice on flavor because they were bangin'!

Course Lunch, Main Course

Cuisine Mexican

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 781kcal

Author Tom DeVincenzo

Cost 20

Equipment

Ingredients

1 lb ground beef I used Wagyu style
1 bag Uncle Ben's spanish style ready rice
4 large tortillas whole wheat
2 cups shredded cheese your preference
1 tbsp olive oil

Salsa Ingredients

2 tomatoes chopped
½ red onion chopped
1 can corn
1 can black beans
1 tbsp fresh cilantro chopped
1 lime juiced
salt to taste
black pepper to taste

Instructions

Preheat the oven to 425 degrees.
Heat 1 tbsp of olive oil in a medium/large skillet. Once heated, add the ground beef and cook for 2-3 minutes until it starts to brown.
Add ½ the salsa mix once the meat start to brown and cook, mixing thoroughly together, until the meat is fully browned.
While the meat is browning, put the Ready Rice in the microwave and cook following the instructions. Once cooked, add it to the ground beef mixture and mix thoroughly.
Lay a tortilla on a plate and transfer 2-3 spoonfuls (depending on how big you want your chimichanga) into the tortilla. Add some of the shredded cheese as well.
Using your thumbs, pinch the tortilla inwards and then start rolling forward tightly being careful not to lose any of the meat mixture.
Grease a 2 or 3 quart baking sheet and add the rolled tortillas, seem side down.
Dip the basting brush into a small bowl full of the olive oil and lightly coat the top of the tortilla.
Bake for 15 minutes or until the top of the tortilla is a nice golden brown color.

Notes

Serve with your favorite toppings!

Nutrition