Baked Chimichangas

These chimichangas are fast, easy, delicious, and fun to make! I like that they're baked instead of deep fried. You could lighten them up even more by using lower fat ingredients if you wanted to. 

Baked Chimichangas are a hit at my house- give them a try and let me know what you think!

Baked Chimichangas
Makes about 7 to 8 chimichangas, depending on how large you make them :)

1 pound ground beef (I used 93% lean)
1 cup chopped onion
1 (4 oz.) can chopped green chiles
1 (8 oz.) can tomato sauce
1/2 cup water
1 package taco seasoning (I used my homemade taco seasoning)
1 (15 oz.) can refried beans
8 burrito-size flour tortillas
1 (8 oz.) package shredded Mexican 4-cheese blend
1  jar salsa verde
1 tablespoon vegetable oil (I used vegetable spray instead)
Toppings of your choice: tomatoes, guacamole, sour cream, cilantro, etc.

1. In large skillet, brown ground beef and onions until beef is no longer pink. Drain well.

2. Stir in green chiles, tomato sauce, water, and taco seasoning packet. (If you are using your own taco seasoning, you probably won't need quite as much water. I used about 1/3 cup). Bring to a boil, then turn down heat and simmer for about 8 minutes, or until thickened. Stir in refried beans.

3. Preheat oven to 450 degrees. Line a rimmed baking pan with parchment paper or foil (spray foil with non stick spray). Spoon about 1/3 cup meat mixture onto tortilla. Top with 3 tablespoons of shredded cheese (it is slightly possible that I may have used more than that!), and 1 tablespoon of salsa verde. You could use red salsa here, whatever you prefer. Fold up the four sides of the tortilla (see pictures), and place seam side down on prepared baking sheet. Brush chimichangas lightly and evenly with oil (or spray them with canola cooking spray).

4. Bake for 15 to 20 minutes or until golden brown. Serve with your favorite toppings!

Done! Now bake and enjoy!

Recipe adapted from Paula Deen.

Baked Chimichangas may have been taken to some of these fun parties!


  1. Oh, these look so good, Joy, and they seem pretty easy to make! I will have to give them a try because I do love Mexican food. I'll get the ingredients next week. : )

  2. Thank you, Linda, they are good! Hope you enjoy them! :)

  3. Hey Joy! That first picture alone has got me drooling! Such comforting food, isn't it?

  4. Thank you, Lin! Thanks for stopping by! :)

  5. I love Paula Deen! I haven't eaten a Chimichanga in a long time. I will have to give this a try. I think it would be a great weekend food!

    Thank you for sharing this at In and Out of the Kitchen! I look forward to seeing what you bring next week!

    Cynthia at

    1. Cynthia, I love Paula, too! And her Chimichangas really are very good! If you make them, I hope you like them as much as we do! :)

      I'm enjoying In and Out of the Kitchen- so glad you started it!

  6. Live in Australia and miss Mexican food so much! Aussies are just getting acquainted with real mexican food after years of Ole El Paso being all they knew. Tried your recipe last night and it was a big hit! Such a hit in fact my husband made a scambled egg version with the leftovers for breakfast. Thanks for the recipe. Off to make a batch of your taco seasoning which I doubt will last long!

    1. Cindy, I am so happy that you and your husband liked the chimichangas! I will have to try them in scrambled eggs- what a great way to make Huevos Rancheros- thanks for the tip! Thank you so very much for visiting! :)

  7. I love chimichangas! Thanks for sharing this easy recipe.

    1. Noreen, they are one of my favorites, too! Thanks for coming by! :)

  8. These are now on my list to do Joy! Look delicious! Pinned and shared!


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