Best 7 Oven Fried Beef Chimichangas Recipes

BEEF CHIMICHANGAS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Brown the ground beef, onion, garlic, taco seasoning, and oregano in a skillet over medium heat, breaking the meat up into crumbles as it cooks, about 8 minutes. Drain off excess fat. Stir in sour cream, chilies, and vinegar until well mixed. Remove from heat, and mix in the Cheddar cheese.
• Melt margarine in a small skillet over low heat. When melted, dip each tortilla into the margarine for about 30 seconds, or until soft. Place the softened tortilla onto a baking sheet, and fill with about 1/3 cup of the meat mixture. Fold the right and left sides of the tortilla over the filling, then the top and bottom, making an envelope that completely encloses the filling. Flip the tortilla seam side down on the baking sheet. Repeat with remaining tortillas and filling.
• Bake in the preheated oven until the tortilla is crisp, about 15 minutes.

OVEN-FRIED BEEF CHIMICHANGAS

Steps:

• Preheat oven to 350 degrees.
• Brown beef in large skillet; drain, if necessary.
• Add onions, garlic and salt, and cook until onions are soft.
• Stir in refried beans and spices. Remove from heat.
• Scoop 1/3 cup of meat filling a little off center on the tortilla.
• Fold up edge closest to you over the filling.
• Fold in each side and roll all the way.
• Place on cookie sheet and repeat with all the tortillas.
• Brush melted butter over the chimichangas making sure to get some on the bottom side as well.
• Bake at 350 degrees for 25 to 30 minutes until golden brown.
• While the chimichangas are baking, heat the sauce ingredients in a small sauce pan. Keep warm.
• Serve the chimichanga with the sauce drizzled over the top and sprinkle with cheese, if desired.
• These can be frozen before baking and kept in a zip top bag. To reheat, let thaw in refrigerator overnight and bake as usual.

BEEF CHIMICHANGAS

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, onion, 1/2 cup tomato sauce, chili powder, garlic and cumin. , Spoon about 1/3 cup of beef mixture off-center on each tortilla. Fold edge nearest filling up and over to cover. Fold in both sides and roll up. Fasten with toothpicks. In a large saucepan, combine the chilies, peppers and remaining tomato sauce; heat through., In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry the chimichangas for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels. Sprinkle with cheese. Serve with sauce.

SHREDDED BEEF CHIMICHANGAS

Steps:

• Place beef in a Dutch oven over medium heat. Pour in water. Cover, and cook for 30 minutes. Remove cover, and cook until liquid has evaporated, and beef is well browned, about 10 minutes. In a medium bowl, combine beef broth, red wine vinegar, chili powder and cumin. Pour over beef. Cover, and cook until meat is very tender, and pulls apart easily, about 2 hours. Allow to cool, then shred and mix with pan juices.
• Preheat oven to 500 degrees F (260 degrees C).
• Brush both sides of each tortilla with melted butter. Spoon shredded beef filling down center of each tortilla. Fold ends over filling, then fold sides to center to make a packet. Place chimichangas, seam side down, in a 9- by 13-inch baking pan.
• Bake in preheated oven for 8 to 10 minutes, or until golden brown. Serve with shredded cheese, sour cream and salsa.

DEEP-FRIED BEEF CHIMICHANGAS WITH GUACAMOLE

Steps:

• Slice each avocado in half lengthwise, pop out seed and slip off the skin. Smash the avocado in a bowl and add onion, chiles, cilantro, lime juice, tomatoes, and garlic and mix well. Season with salt and pepper, cover, and let sit in refrigerator for a couple of hours to allow flavors to combine.
• Lay out tortillas and sprinkle about 1/8 cup cheese on each. Begin heating vegetable oil to 350 degrees F in deep-fryer.
• In a large skillet heat olive oil over medium-high heat and saute onion until translucent. To this pan, add ground beef, tomato paste, chili powder, cumin, celery salt, and salt and pepper, and cook until browned. Divide meat mixture into equal amounts in the pan. Then using a slotted spoon to leave excess liquid behind, transfer meat mixture to the center of each tortilla and fold the tortilla into a closed packet and secure using a wooden skewer or round toothpicks. Deep fry chimichangas until golden brown. (Alternatively, you can skip the deep frying step altogether by arranging the chimichanga packets on a baking sheet and bake until cheese melts and tortillas begin to firm up, about 5 to 10 minutes in a preheated 350 degrees F oven.) Remove skewers/toothpicks before serving.

OVEN-FRIED CHICKEN CHIMICHANGAS

Steps:

• Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.
• Place about 1/4 cup of the chicken mixture in the center of each tortilla.
• Fold opposite sides over filling.
• Roll up from bottom and place seam-side down on a baking sheet.
• Brush with melted margarine.
• Bake at 400°F for 25 minutes or until golden.
• Garnish with additional cheese and green onion and serve salsa on the side.

BAKED BEEF CHIMICHANGAS

Steps:

• 1. Heat skillet on stovetop on high heat with a drizzle of olive oil.
• 2. Place roast in pan.
• 3. Sear on both sides.
• 4. Place in slow cooker on high heat.
• 5. Slice onion and place on top of roast with garlic, the two packets of fajita seasoning and 1/2 cup water. Let cook for 4 hours or until you can shred the beef with a fork.
• 6. At that point, shred the beef. I find using two forks work the best.
• 7. Add the green chili and the chopped cilantro to a bowl.
• 8. Mix together with the beef.
• 9. Preheat oven to 400. Heat refried beans on the stove until they are heated and creamy and easily spreadable.
• 10. Warm soft taco shells in the microwave (about 30 sec, just until warm so the can be rolled).
• 11. Spray baking sheets with cooking spray.
• 12. Assemble chimis by spreading beans, cheese, beef mixture on tortilla shells then fold.
• 13. I fold them by folding the shell by a third.
• 14. Tuck in the sides.
• 15. Then folding them the rest of the way over. Eyeball how much of each to put on one shell, depending on how big your shells are.
• 16. Place on baking sheet seam side down. Using a pastry brush, brush the finished chimis with vegetable oil if you are using that or spray them with cooking spray if that is what you are using.
• 17. Place them in oven for about 15 minutes. Keep an eye on the bottom of the chimis. You don't want them to burn (depends on what kind of baking sheet you are using).
• 18. Take the chimis out of oven. Turn on the oven broiler. Top chimis with cheese.
• 19. Place them under the broiler for 2-5 minutes until cheese is bubbly. (Keep a close watch!! You don't want them to burn!)