Baked Beef and Bean Chimichangas

Ingredients

• 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

Instructions

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).

 

Notes

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

 

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