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Baked Beef and Bean Chimichangas

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  • 30 min prep time
  • 1 hr 5 min total time
  • 13 ingredients
  • 8 servings
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Enjoy these cheesy chimichangas baked using Green Giant® Niblets® Corn, Old El Paso® Beans and Tortillas - a perfect Mexican dinner.

Ingredients

1
lb. lean ground beef
1
cup frozen bell pepper and onion stir-fry
1
cup Green Giant™ Niblets® Frozen Corn
1/4
cup taco sauce
1
teaspoon chili powder
1/2
teaspoon garlic salt
1/2
teaspoon cumin
1
(16-oz.) can Old El Paso™ Refried Beans
1
(11.5-oz.) pkg. (8 count) Old El Paso™ Flour Tortillas
8
oz. (2 cups) finely shredded Monterey Jack cheese
2
to 3 tablespoons margarine or butter, melted
2
medium tomatoes, chopped
2
cups shredded lettuce

Steps

  • 1 Heat oven to 350°F. Cook ground beef in large skillet over medium-high heat for 2 to 3 minutes or just until browned, stirring frequently. Add bell pepper and onion stir-fry, and corn; cook 4 to 6 minutes or until beef is thoroughly cooked and vegetables are crisp-tender, stirring occasionally. Drain.
  • 2 Add taco sauce, chili powder, garlic salt and cumin; mix well. Cook an additional 2 minutes.
  • 3 Spread about 1/4 cup refried beans over each tortilla. Spoon ground beef mixture down center of each tortilla. Sprinkle each with cheese. Fold sides of each tortilla toward center; fold up ends. Place, seam side down, in ungreased 15x10x1-inch baking pan. Brush each filled tortilla with margarine.
  • 4 Bake at 350°F. for 30 to 35 minutes or until golden brown and thoroughly heated. Serve with tomatoes and lettuce.
  • 1 Heat oven to 350°F. Cook ground beef in large skillet over medium-high heat for 2 to 3 minutes or just until browned, stirring frequently. Add bell pepper and onion stir-fry, and corn; cook 4 to 6 minutes or until beef is thoroughly cooked and vegetables are crisp-tender, stirring occasionally. Drain.
  • 2 Add taco sauce, chili powder, garlic salt and cumin; mix well. Cook an additional 2 minutes.
  • 3 Spread about 1/4 cup refried beans over each tortilla. Spoon ground beef mixture down center of each tortilla. Sprinkle each with cheese. Fold sides of each tortilla toward center; fold up ends. Place, seam side down, in ungreased 15x10x1-inch baking pan. Brush each filled tortilla with margarine.
  • 4 Bake at 350°F. for 30 to 35 minutes or until golden brown and thoroughly heated. Serve with tomatoes and lettuce.

Expert Tips

A specialty of Sonora, Mexico, chimichangas are fried burritos served with salsa, guacamole sour cream and shredded cheese. In our version, the chimichangas are baked.

Beans are an excellent source of soluble fiber that may help to lower cholesterol.

Prepare the meat mixture; cover and refrigerate it for up to one day.

In addition to serving these chimichangas with shredded lettuce and chopped tomatoes, offer sour cream, guacamole and Spanish rice.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
440
Calories from Fat
210
% Daily Value
Total Fat
23g
35%
Saturated Fat
10g
50%
Cholesterol
60mg
20%
Sodium
840mg
35%
Total Carbohydrate
35g
12%
Dietary Fiber
5g
20%
Sugars
3g
Protein
24g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
10%
10%
Calcium
30%
30%
Iron
20%
20%
Exchanges:
2 1/2 Starch; 2 1/2 Other Carbohydrate; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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