Baked Baja Beef Chimichangas Recipes

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Brown the ground beef, onion, garlic, taco seasoning, and oregano in a skillet over medium heat, breaking the meat up into crumbles as it cooks, about 8 minutes. Drain off excess fat. Stir in sour cream, chilies, and vinegar until well mixed. Remove from heat, and mix in the Cheddar cheese.
• Melt margarine in a small skillet over low heat. When melted, dip each tortilla into the margarine for about 30 seconds, or until soft. Place the softened tortilla onto a baking sheet, and fill with about 1/3 cup of the meat mixture. Fold the right and left sides of the tortilla over the filling, then the top and bottom, making an envelope that completely encloses the filling. Flip the tortilla seam side down on the baking sheet. Repeat with remaining tortillas and filling.
• Bake in the preheated oven until the tortilla is crisp, about 15 minutes.

Steps:

• Wrap tortillas in foil and warm in a 300* oven while making the filling.
• Brown ground beef and drain.
• Mix in vinegar and seasonings to the drained meat, but do not cook the mixture further.
• Remove tortillas from oven and increase oven temperature to 500*.
• Brush each side of tortilla with melted butter.
• Spoon about 1/4 cup ground beef filling onto center of each buttered tortilla.
• Fold in sides, then roll up tortilla from the bottom.
• Place seam-side down on a foil-lined and rimmed baking sheet.
• Bake at 500* for 8-10 minutes, until golden brown.
• Serve on a large bed of shredded lettuce and chopped tomatoes.
• Top with sour cream, shredded cheese, and salsa.

Steps:

• Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.
• Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up.
• Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.
• Saute onions and garlic cloves in a skillet with vegetable oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in green chiles; cook 2 minutes. Add chicken broth and simmer until thickened, then puree. Stir in cilantro.

Steps:

• Slice each avocado in half lengthwise, pop out seed and slip off the skin. Smash the avocado in a bowl and add onion, chiles, cilantro, lime juice, tomatoes, and garlic and mix well. Season with salt and pepper, cover, and let sit in refrigerator for a couple of hours to allow flavors to combine.
• Lay out tortillas and sprinkle about 1/8 cup cheese on each. Begin heating vegetable oil to 350 degrees F in deep-fryer.
• In a large skillet heat olive oil over medium-high heat and saute onion until translucent. To this pan, add ground beef, tomato paste, chili powder, cumin, celery salt, and salt and pepper, and cook until browned. Divide meat mixture into equal amounts in the pan. Then using a slotted spoon to leave excess liquid behind, transfer meat mixture to the center of each tortilla and fold the tortilla into a closed packet and secure using a wooden skewer or round toothpicks. Deep fry chimichangas until golden brown. (Alternatively, you can skip the deep frying step altogether by arranging the chimichanga packets on a baking sheet and bake until cheese melts and tortillas begin to firm up, about 5 to 10 minutes in a preheated 350 degrees F oven.) Remove skewers/toothpicks before serving.

Steps:

• Preheat oven to 350 degrees.
• In a large skillet, brown the ground beef with the onion over medium-high heat.
• Drain grease.
• Add the refried beans and sauce, stirring until it is completely combined and warmed all the way through.
• Spoon the beef and bean mixture onto each tortilla (I spooned about 3 generous spoonfuls onto each)
• Top with cheese, and then roll it up.
• Place them all seam side down on a greased baking sheet.
• Brush melted butter over the top of each Chimichanga.
• Bake for 30-35 minutes (until the tops start to turn a golden brown).

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, onion, 1/2 cup tomato sauce, chili powder, garlic and cumin. , Spoon about 1/3 cup of beef mixture off-center on each tortilla. Fold edge nearest filling up and over to cover. Fold in both sides and roll up. Fasten with toothpicks. In a large saucepan, combine the chilies, peppers and remaining tomato sauce; heat through., In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry the chimichangas for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels. Sprinkle with cheese. Serve with sauce.

Steps:

• Heat oven to 350 degrees.
• In a medium sized mixing bowl add the cooked beef, salsa verde, and refried beans. Stir together.
• Spread 1/2 cup filling down the center of the tortilla. Fold each tortilla into a rectangular packet around the filling and place folded side down in a 9 x 13 inch dish.
• Spray each tortilla generously with nonstick cooking spray and bake for 15 minutes.
• Then turn over and cook for another 15 minutes.
• Top with cheese, tomatoes, sour cream, guacamole, and salsa.

Steps:

• Cut roast in half; place in a 4- or 5-qt. slow cooker. Arrange potatoes around the roast; pour water over potatoes. Drizzle meat with soy sauce. Sprinkle with garlic salt and pepper. Top with green chilies. Cover and cook on low for 7-9 hours or until meat is very tender., Remove roast to a platter. Shred meat with two forks and return to the slow cooker. Combine flour and taco seasoning; stir into meat mixture. Cover and cook 30 minutes longer or until juices are thickened., To assemble chimichangas, using a slotted spoon, spoon 1/2 cup meat mixture off-center on each tortilla. Sprinkle with 1/4 cup cheese. Fold up edge nearest filling; fold in both sides and roll up., In a large skillet, fry chimichangas, folded side down, in oil in batches until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve with toppings if desired.

Steps:

• Place beef in a Dutch oven over medium heat. Pour in water. Cover, and cook for 30 minutes. Remove cover, and cook until liquid has evaporated, and beef is well browned, about 10 minutes. In a medium bowl, combine beef broth, red wine vinegar, chili powder and cumin. Pour over beef. Cover, and cook until meat is very tender, and pulls apart easily, about 2 hours. Allow to cool, then shred and mix with pan juices.
• Preheat oven to 500 degrees F (260 degrees C).
• Brush both sides of each tortilla with melted butter. Spoon shredded beef filling down center of each tortilla. Fold ends over filling, then fold sides to center to make a packet. Place chimichangas, seam side down, in a 9- by 13-inch baking pan.
• Bake in preheated oven for 8 to 10 minutes, or until golden brown. Serve with shredded cheese, sour cream and salsa.