Baked Beef & Bean Chimichangas Recipe

I like to ask people the question: “If you could only eat one type of food for the rest of your life, what would it be?”
My answer is always Mexican food. Always. I don’t know if it’s my love for fresh tortillas or chips and salsa – but I could seriously eat it all day, every day. Forever. I was looking for ways to use up some leftover ground beef, and I came across our Baked Chicken Chimichangas, and I figured I change it up enough to be a ground beef chimi. With a little help from All Recipes and Old El Paso, these Baked Beef and Bean Chimichangas were born.


Serves: 6-8

Baked Beef & Bean Chimichangas Recipe

These beef & Bean Chimichangas are SO easy to throw together! Plus, they're baked, not fried, so they're a lot better for you. 🙂

15 minPrep Time

30 minCook Time

45 minTotal Time

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  • 1 pound lean ground beef
  • 1/2 cup chopped yellow onion
  • 1 16-oz can refried beans
  • 1 8-oz packet of Mexican cooking sauce (or taco sauce - I like to use Chile and Roasted Garlic from Old El Paso)
  • 2 cups Monterey Jack cheese
  • 8 10-inch flour tortillas
  • 1 tablespoon melted butter


  1. Preheat oven to 350 degrees.
  2. In a large skillet, brown the ground beef over medium-high heat.
  3. Add the onion and cook about 5 minutes until it is tender.
  4. Add the refried beans and sauce, stirring until it is completely combined and warmed all the way through.
  5. Spoon the beef and bean mixture onto the tortilla (I spooned about 3 generous spoonfuls onto each), top with cheese, and then roll it up.
  6. Place them all seams-down on a greased baking sheet.
  7. Brush melted butter over the top of each chimichanga.
  8. Bake for 30-35 minutes (until the tops start to turn a golden brown).
Cuisine: Mexican | Recipe Type: Main Dish


I like to serve mine with chopped tomatoes, sour cream, lettuce, and green onions.

244 cal
20 g
2 g
14 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Recipe adapted from: All Recipes


Looking for more Mexican dishes? They make great sides!
Slow Cooker Refried Beans
Quick Pico De Gallo
Mexican Rice
Chili’s Copycat Salsa

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14 Responses to “Baked Beef & Bean Chimichangas Recipe”

  1. Katharine in Brussels
    Hi Steph, I am going to try this with my veg beef-style crumbles, thanks! But here in Belgium not only is cheddar expensive, it's unavailable pre-shredded. Shredded a thin and dinky block of cheddar is no fun, and they're so small it's not really worth it to fire up the food processor. Ugh. Plus two cups of cheddar would put my caloric and money budgets overboard. So if you are looking at modifying the fat or protein content one day, you might like to try what I'm going to do: top the filling with low fat queso fresco or regular cottage cheese (not the chalky fat free kind) before rolling up the tortilla. Then top with sauce and a sprinkling of cheese. It works brilliantly in the oven. I've been doing this for years with enchiladas, and the other benefit is they are so high in protein then it's a challenge to eat two! They're so filling. You might like to try it sometime. Thanks a million for the baked chimichangas :)
  2. Carole Dorland
    As I live alone and don't have a very big freezer , I think I will make the meat mixture and divide into containers and freeze. Just take one serving , heat in microwave and finish.. This is my favorite Mexican food and almost always order it when out.
  3. Joni Hamilton
    I made this yesterday and it lived up to it's word .... easy to make and delicious. Being that it was just my husband and I, there were leftovers. I heated one up for lunch the following day and the taste was just as good as when I made it the first time. This recipe is definitely a keeper.

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