Baked Beef Chimichangas
It never ceases to amaze me how much I love Mexican and Tex-Mex food. Let me break it down for you; it’s easy, fast, healthy, and DELICIOUS. I can’t get enough of it! Here I’ve made chimichangas which are essentially deep fried burritos but cut the fat and grease by baking them. Make these your own by switching up the toppings, I stuck to my favourites 🙂
Serves 8
½ tbsp Cornstarch
1 tsp chili powder
½ tsp smoked paprika
½ tsp salt
¼ tsp cumin
¼ tsp pepper
¼ tsp oregano
453 g (one pound) extra lean ground beef
One small onion, diced
½ Cup sodium-reduced beef stock
8 Large whole wheat tortilla wraps (warmed, see notes)
1 Cup grated old cheddar cheese
2 Medium tomatoes, chopped
4 Green onions, sliced
1 tbsp canola (corn) oil
Mix the cornstarch, chili powder, paprika, salt, cumin, pepper and oregano together and set aside.
Heat a large skillet over high heat and when it’s hot add the beef, brown until cooked through; season with salt and pepper.
Drain the excess fat (even though it’s extra lean there will be excess fat; drain in the garbage or any empty can, not your drain!).
Return the meat to the pan, still on high heat and add the onion; season lightly with salt and pepper.
After a couple of minutes (the onion will be slightly softened and the meat will start to have some dark yummy crunchy pieces) add in the seasoning; mix well and let it cook for about 30 – 60 seconds to ‘wake up’ the spices.
Stir in the stock let the mixture cook until it’s thick (about a minute) and then drop the heat to low; taste and adjust seasoning on the beef mixture.
Preheat your oven to 400.
To assemble the chimichangas, take the warmed tortilla shell and put 2-3 tbsp of the beef mixture into the centre, top with 2 tbsp cheddar and then top with some of the tomatoes and green onion.
Fold two of the sides toward the centre of the wrap and then grab an end, lengthwise and role it up into a tube.
Place seam-side down into a casserole dish.
Lightly brush each chimichanga with the canola oil.
Throw any leftover cheese, chopped tomatoes or green onion on top the chimichangas.
Place the casserole dish into the oven and bake for 25 minutes.
Serve immediately with salsa and fat free sour cream.
Notes:
- Go with regular Sweet Paprika if you don’t have any Smoked Paprika on hand.
- White wraps will work too (but I prefer whole wheat).
- To warm the tortillas, wrap tightly in wax paper and microwave on high for one minute.
- All toppings are optional!
Baked Beef Chimichangas
Ingredients
- 1/2 tbsp cornstarch
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp cumin
- 1/4 tsp pepper
- 1/4 tsp oregano
- 453 g extra lean ground beef (one pound)
- 1 small onion, , diced
- 1/2 cup sodium-reduced beef stock
- 8 large whole wheat tortilla wraps (warmed, see notes)
- 1 cup grated old cheddar cheese
- 2 medium tomatoes , chopped
- 4 Green onions , sliced
- 1 tbsp canola (corn) oil
Instructions
- Mix the cornstarch, chili powder, paprika, salt, cumin, pepper and oregano together and set aside.
- Heat a large skillet over high heat and when it’s hot add the beef, brown until cooked through; season with salt and pepper.
- Drain the excess fat (even though it’s extra lean there will be excess fat; drain in the garbage or any empty can, not your drain!).
- Return the meat to the pan, still on high heat and add the onion; season lightly with salt and pepper.
- After a couple of minutes (the onion will be slightly softened and the meat will start to have some dark yummy crunchy pieces) add in the seasoning; mix well and let it cook for about 30 – 60 seconds to ‘wake up’ the spices.
- Stir in the stock let the mixture cook until it’s thick (about a minute) and then drop the heat to low; taste and adjust seasoning on the beef mixture.
- Preheat your oven to 400.
- To assemble the chimichangas, take the warmed tortilla shell and put 2-3 tbsp of the beef mixture into the centre, top with 2 tbsp cheddar and then top with some of the tomatoes and green onion.
- Fold two of the sides toward the centre of the wrap and then grab an end, lengthwise and role it up into a tube.
- Place seam-side down into a casserole dish.
- Lightly brush each chimichanga with the canola oil.
- Throw any leftover cheese, chopped tomatoes or green onion on top the chimichangas.
- Place the casserole dish into the oven and bake for 25 minutes.
- Serve immediately with salsa and fat free sour cream.
Recipe Notes
- Go with regular Sweet Paprika if you don’t have any Smoked Paprika on hand.
- White wraps will work too (but I prefer whole wheat).
- To warm the tortillas, wrap tightly in wax paper and microwave on high for one minute.
- All toppings are optional!