Baked Beef and Bean Chimichangas

Enjoy these cheesy chimichangas baked using Corn, Old El Paso® Beans and Tortillas - a perfect Mexican dinner. MORE+ LESS-

By Pillsbury Kitchens

October 18, 2016

lb. lean ground beef

cup frozen bell pepper and onion stir-fry

cup frozen corn

1/4

cup taco sauce

teaspoon chili powder

1/2

teaspoon garlic salt

1/2

teaspoon cumin

(16-oz.) can Old El Paso™ Refried Beans

(11.5-oz.) pkg. (8 count) Old El Paso™ Flour Tortillas

oz. (2 cups) finely shredded Monterey Jack cheese

to 3 tablespoons margarine or butter, melted

medium tomatoes, chopped

cups shredded lettuce

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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.

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.