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Must-Try Recipe for Beef and Bean Chimichangas
Nesting Lane Indulge
Must-Try Recipe for Beef and Bean Chimichangas. This hearty and tasty Mexican ground beef recipe is a family friendly favorite.
5
from 1 vote
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Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Course
Main Course
Cuisine
Mexican
Servings
8
Equipment
Large Skillet
Baking Sheet
Small Basting Brush
Measuring Cup
Measuring Spoons
Mixing Spoons
Ingredients
1x
2x
3x
1
lb
lean ground beef
¾
cup
onion
chopped
¾
cup
green bell pepper
diced
1½
cups
whole kernel corn
2
cups
taco sauce
2
tsp
chili powder
1
tsp
garlic salt
1
tsp
ground cumin
1
can
(16oz) refried bean
8
(12 inch) flour tortillas
1
pkg
(16oz) shredded Monterey Jack cheese
1
tbs[
butter
melted
shredded lettuce
1
tomato
diced
Instructions
Preheat the oven to 350 degrees F
In a skillet over medium-high heat, brown the ground beef.
Drain excess grease from the skillet.
Add the onion, bell pepper, and corn to the skillet. Cook for about 5 more minutes or until the vegetables are tender.
Stir in the taco sauce.
Season with chili powder, garlic salt, and cumin. Stir until blended.
Cook until heated through, then remove from heat and set aside.
Spread a thin layer of beans onto each of the tortillas.
Spoon the beef mixture down the center of each tortilla.
Top each tortilla with shredded cheese.
Roll up the tortillas.
Place the rolled tortillas 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
Calories:
821.3
kcal
Carbohydrates:
83.6
g
Protein:
40.1
g
Fat:
36
g
Saturated Fat:
17
g
Cholesterol:
96.9
mg
Sodium:
1855
mg
Potassium:
746.4
mg
Fiber:
8.9
g
Sugar:
6.1
g
Calcium:
615.1
mg
Iron:
7.1
mg
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