Best 3 Beef And Bean Chimichangas Recipes

Indulge in the tantalizing flavors of Mexican cuisine with our delectable Beef and Bean Chimichangas. These crispy pockets of delight are filled with a savory blend of seasoned ground beef, tender black beans, aromatic rice, and a delightful mix of spices, all wrapped in a golden-brown tortilla and deep-fried to perfection. Served with a selection of tantalizing sauces, including a zesty salsa, creamy guacamole, and a dollop of sour cream, these chimichangas promise an explosion of flavors in every bite. Accompany your meal with a refreshing Margarita or a cold Mexican beer for a truly authentic culinary experience. Additionally, explore variations of this classic dish with our equally enticing recipes. Discover the vegetarian delight of our Black Bean and Corn Chimichangas, the unique flavors of our Sweet Potato and Black Bean Chimichangas, and the hearty goodness of our Ground Turkey and Bean Chimichangas. Each recipe offers a unique twist on the traditional chimichanga, ensuring a delightful culinary journey for every palate.

Here are our top 3 tried and tested recipes!

BEEF AND BEAN CHIMICHANGAS

Beef and Bean Chimichangas image

This is an awesome recipe, if you like Mexican food! These tasty beef and bean treats are baked instead of fried.

Provided by Nicole

Categories World Cuisine Recipes Latin American Mexican

Time 45m

Yield 8

Number Of Ingredients 14

Ingredients

1 pound lean ground beef
¾ cup chopped onion
¾ cup diced green bell pepper
1 ½ cups whole kernel corn
2 cups taco sauce
2 teaspoons chili powder
1 teaspoon garlic salt
1 teaspoon ground cumin
1 (16 ounce) can refried beans
8 (12 inch) flour tortillas
1 (16 ounce) package shredded Monterey Jack cheese
1 tablespoon butter, melted
shredded lettuce
1 tomato, diced

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Brown the ground beef in a skillet over medium-high heat. Drain excess grease, and add the onion, bell pepper, and corn. Cook for about 5 more minutes, or until vegetables are tender. Stir in the taco sauce, and season with chili powder, garlic salt and cumin, stirring until blended. Cook until heated through, then remove from heat, and set aside.
Open the can of beans, and spread a thin layer of beans onto each of the tortillas. Spoon the beef mixture down the center, and then top with as much shredded cheese as you like. Roll up the tortillas, and place them seam-side down onto a baking sheet. Brush the tortillas with melted butter.
Bake for 30 to 35 minutes in the preheated oven, or until golden brown. Serve with lettuce and tomato.

Nutrition Facts : Calories 821.3 calories, Carbohydrate 83.6 g, Cholesterol 96.9 mg, Fat 36 g, Fiber 8.9 g, Protein 40.1 g, SaturatedFat 17 g, Sodium 1855 mg, Sugar 6.1 g

BEEF AND BEAN CHIMICHANGAS

Beef and Bean Chimichangas image

My family never gets bored with what I serve for dinner, because I'm always trying new recipes. These chimichangas, though, are often requested especially by our teenage daughter.-Janice Lyons, Eagle River, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 16 chimichangas.

Number Of Ingredients 10

Ingredients

1-1/2 pounds ground beef
1 medium onion, chopped
1 medium green pepper, chopped
1 garlic clove, minced
2 cans (16 ounces each) refried beans
1/2 cup shredded cheddar cheese
1/2 cup taco sauce
16 flour tortillas (10 inches)
Vegetable oil
Toppings: shredded lettuce, sour cream, chopped ripe olives, chopped tomatoes, additional cheddar cheese

Steps:

In a large skillet, cook beef, onion, green pepper and garlic over medium heat until the meat is no longer pink; drain. Add the beans, cheese and taco sauce. Cook and stir until cheese is melted, about 5 minutes. Remove from the heat., Spoon about 1/3 cup beef mixture off-center on each tortilla. Fold up edge nearest filling; fold in both sides and roll up. Secure with a toothpick. In a large skillet, fry tortillas, folded side down, in oil for 2-3 minutes or until lightly browned. Turn; cook 2-3 minutes longer. Drain on paper towels. Discard toothpicks. Serve with toppings of your choice.

Nutrition Facts : Calories 328 calories, Fat 9g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 574mg sodium, Carbohydrate 38g carbohydrate (2g sugars, Fiber 8g fiber), Protein 16g protein.

GROUND BEEF, CORN AND BLACK BEAN CHIMICHANGAS

Ground Beef, Corn and Black Bean Chimichangas image

The filling for these chimichangas is delicious! Adjust all seasonings to suit taste, I add in 2-3 jalapeno peppers, seeded and finely chopped in with the ground beef mixture for extra flavor and heat but that is only optional. The amounts listed are enough for 6 chimichangas you can double the complete recipe, but keep the garlic amount no more than 2 tablespoons. These are really good!

Provided by Kittencalrecipezazz

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 23

Ingredients

1 lb ground beef
1 onion, finely chopped
2 tablespoons fresh minced garlic
1 bell pepper (seeded and chopped, use red or green)
2 tablespoons oil (optional)
2 -3 tablespoons chili powder (or to taste)
2 -3 teaspoons cumin (or to taste)
1/2 teaspoon dried thyme
1/2 teaspoon cayenne pepper (or to taste)
seasoning salt
black pepper
1 (16 ounce) can diced tomatoes, well drained
1/2-3/4 cup salsa (mild or spicy)
1 cup canned corn kernel, well drained
1 1/2 cups refried beans
1 cup canned black beans (rinsed and well drained)
6 (8 inch) flour tortillas
oil (for frying)
shredded lettuce (optional)
shredded cheddar cheese (any amount desired)
sour cream (any amount desired)
guacamole
salsa

Steps:

In a skillet cook the ground beef with onion, garlic and bell pepper until no longer pink; drain fat.
Add in 1-2 tablespoons oil, chili powder, cumin, thyme and cayenne; cook stirring until well browned (about 10-12 minutes) season with seasoned salt (or white salt) and black pepper.
Add in chopped tomatoes and salsa; cook stirring for about 15-20 minutes.
Add in corn, refried beans and black beans; stir with wooden spoon until heated through (about 5-6 minutes) season with more salt and pepper if desired; remove from heat.
Place about 1/2 cup ground beef filling down the middle of each tortilla; fold opposite sides of the tortilla to center over the beef mixture, then fold ends toward center; secure with a toothpick; place on a plate and refrigerate for about 20 minutes.
Heat about 2-inches oil in a heavy skillet until 375°F.
Fry 1-2 chimichangas at a time in hot oil about 1-2 minutes or until golden brown.
Place a bed of shredded lettuce onto a large serving plate or dish (this is only optional) then top with chimichangas.
Sprinkle each hot chimichanga with cheddar cheese then dollop with sour cream.
Serve with salsa and/or guacamole if desired.
Delicious!

Nutrition Facts : Calories 507.6, Fat 17.7, SaturatedFat 6, Cholesterol 56.5, Sodium 1158, Carbohydrate 61.9, Fiber 11.4, Sugar 6.8, Protein 27.2

Tips:

For the best flavor, use high-quality ground beef and fresh vegetables.
Be sure to cook the beef and vegetables until they are tender before assembling the chimichangas.
If you are using a large skillet, you may need to cook the beef and vegetables in batches.
To make sure the chimichangas are crispy, fry them in hot oil until they are golden brown.
Serve the chimichangas with your favorite dipping sauce, such as salsa, sour cream, or guacamole.

Conclusion:

Beef and bean chimichangas are a delicious and easy-to-make meal that can be enjoyed by people of all ages. They are perfect for a quick weeknight dinner or a fun weekend lunch. With a few simple ingredients and a little bit of time, you can create a dish that is sure to please everyone at the table. So next time you are looking for a new and exciting recipe, give beef and bean chimichangas a try!