Baked Chimichangas are a hit at my house- give them a try and let me know what you think!
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!
Recipe adapted from Paula Deen.
Baked Chimichangas may have been taken to some of these fun parties!