The family requests this all the time. It is easy for my husband to make when I have to work late. Top with shredded cheese, lettuce, tomato, salsa, and sour cream.
Yummy! Instead of taco seasoning mix I just used some ancho chile powder, cumin, garlic & onion powders, and black pepper. I was kinda hesistant about the vinegar, but it added a nice tang! I didn't do the whole dipping in margarine thing - just heated the tortillas in the microwave to make them pliable, wrapped them up, then sprayed with cooking spray before popping them in the oven. They bake up crispy but without the added calories. Thanks! :)
Read MoreThis recipe was a big dissapointment...no one in my family cared for it. :-(
Read More Yummy! Instead of taco seasoning mix I just used some ancho chile powder, cumin, garlic & onion powders, and black pepper. I was kinda hesistant about the vinegar, but it added a nice tang! I didn't do the whole dipping in margarine thing - just heated the tortillas in the microwave to make them pliable, wrapped them up, then sprayed with cooking spray before popping them in the oven. They bake up crispy but without the added calories. Thanks! :)
this was a really yummy meal (we had it with salad). It works a lot better with 1tbsp taco seasoning and a few whole chopped tomatoes in the beef mixture to give it some freshness! very quick and easy too
This was a nice change up from our regular taco night. Prepared as directed with the exception of omitting the chilies for my children and cutting the vinegar in half. Also, since I doubled the recipe, I made half of the chimichangas with flour tortillas and half with corn tortillas. I really preferred the corn tortillas. On a side note, if you do make both flour and corn chimis, you will have to cook them separately because the flour chimis do tend to crisp up faster by about five minutes. Great recipe that will be worked into the weekly rotation. Thank you for sharing!
Just a tip ... I always pre fry my corn tortillas for a few seconds (don't over cook them!)and then place them on a paper towel to drain. This makes them pliable and easy to work with without them falling apart. Hope this helps :)
I have been making these for the last several months!!! Very delcious and so simple!!! My only variation has been omitting the vinegar and I definitely use flour tortillas over the corn, as traditionally, flour tortillas are used for chimichangas. Thank you for this tasty recipe!! ;))Much healthier and easier than frying! I will say I have also used this recipe with chicken instead of beef, great results, as well!
These were FANTASTIC! The absolute ONLY thing I changed was I used flour tortillas since that was all I had so I had to bake for about 8-9 mins instead of the whole 15. DO NOT change anything about this recipe. It is perfect.
The ingredients go well together. However, the tortillas need to be either hard-fried and soaked to soft or soft and soaked well. It took two packages of corn tortillas to figure this out! Otherwise, the torts end up broken and in pieces. Because I goofed up the torts the first time, my kids made super nachos with the meat mixture...not all bad!
I made this for my family tonight, and everyone loved it. I also make my own taco seasoning mix. I added some sliced black olives, and instead of soaking corn tortillas in butter, I used large flour tortillas, brushed on a little e.v.o.o. added a thin layer of spicy refried beans, then the meat mixture and baked them for about 10 min to brown and crisp up the tortillas. I topped them with a little shredded cheese, sour cream, and my own made guacamole. Absolutely delicious.
Sooooooooo easy and good for the tummy. Will definitely make this again and again. Thanks so much for sharing.
I wasn't impressed at all. Mine ended up being super hard and I followed the recipe exactly.
These tasted great! However, as another reviewer said, getting those corn tortillas soft was MUCH harder than the recipe led on. After ruining several when they tore apart, I finally added more butter and turned the heat up more. They finally got soft. I also couldn't fit a whole 1/3 cup in each one and still close it all the way. I ended up using less in each. But, once I got it figured out, my husband & I loved eating them!
I was skeptical at first, but I can see how these would easily become a family favorite. They are wonderful with a flavor that leans more on the authentic side. I couldn’t get enough! Unfortunately, all I could find were small tortillas and all they wanted to do was fall apart. I ended up microwaving them for a few seconds to help soften them and then I dipped in margarine. It helped a little, but I guess I should just learn how to make my own.
Loved this recipe! It was very easy and delicious. I keep a book of recipes that are my daughters favorite. She said "Mom, add this to my recipe book!" I did use flour tortillas instead of corn. Doesn't take as long to cook and we don't like corn tortillas. Added a bit more taco seasoning. Thanks!
these were excellent! pretty simple to make as well! i will add a bit more of a spicy element to give it a kicked up feel for next time...
Man o' man these were so yummy! I made adjustments based on what I had on hand: used ground turkey, 1T homemade taco seasoning (chili pwdr, dry mince onion, cumin, oregano, paprika, salt, pepper), couple ounces green chile enchilada sauce, 1 tsp vinegar, only bout 1/2C cheese, about 3T of butter. Served with salsa and sour cream over a bed of lettuce. So so so good!
you need more time to complete this recipe then it stated. Well worth the the time.
I made this for my hubby. He liked it. I made everything the same except for I didn't use the green chilies because I forgot to get them when I went to the grocery store. So I used some salsa instead and it was good. I also added green peppers and took out the oregano because I didn't think that went with this mixture. This recipe is how I basically season my ground beef when I made tacos or nachos anyway. The only thing that was different was adding the sour cream. I use taco seasoning sometimes but this time I used cumin and chili powder to taste. I love to cook and every recipe I use it as a base and go off script and do my own thing but this one didn't need much tweaking.
I just added a little cumin and this receipe turned out great!! Awesome thank you my family loved it!!
Loved it! So fast and easy too! I had flour tortillas, next time I will try with corn. This is in the rotation for sure. Thanks!
I thought it tasted great, I liked it a lot, will make again! Thanks! :)
This recipe was so good! I would have awarded five stars had I not had to tweak it. I do believe the prep time, 15 minutes, is off, as well. Using only 1/3 cup of filling per tortilla was not enough. After I wrapped a few, I reopened and added almost twice as much filling. To prep all the ingredients, cook the beef, and stuff the tortillas took at least 25 minutes and I am not a slow cook. I did leave out the vinegar as other reviews reported it gave an odd taste to the dish, substituted 2 jalapenos for the green chilies and used flour, not corn, tortillas as that was all I had. I love the fact that this dish is baked, not fried. The chimis baked up nice and crisp within 10 minutes. Not one opened up while baking. I will definitely make this dish again. Thanks for sharing it!
These are great and so simple to make! I followed the recipe with a few modifications, I used an entire pack of taco seasoning and flour tortillas instead of corn. We loved them and I have made them numerous times.
Perfect and easy recipe. They taste amazing! The whole family loved them. I topped them with a little homemade salsa and sour cream.
These were so tasty and easy also! I used flour tortillas instead of corn and they were wonderful all the same!
We tried both corn tortillas and flour. My husband liked the corn and I like the flour. I'll add more cheese next time and add some corn and black beans. We just wanna see if it'll make it better. But we did like this recipe.
Perfect. I took the advice of others and added one tablespoon of seasoning (although I made my own) and added just a couple tablespoons of salsa in with the beef. I made the tortillas as described below as well as just using the meat with chips and all the normal mexican toppings (guac, sour cream, salsa, etc). Both are wonderful.
These were very good. Made them for dinner tonight and the family gobbled them up. I did use flour tortillas rather than corn (just my preference). Will definitely use this recipe again. Thank you.
This was a GREAT recipe. We made a few changes to it, but nothing too significant. The only issue I had was with the tortillas...after putting them in the butter, they seemed to fall apart a bit. Just be careful with that, otherwise it was a hit!
We liked this one a lot :) Definitely use FLOUR tortillas, as chimis are not made with corn tortillas. Anyway, this was very easy and I appreciated the baking over frying because, well, I was lazy today and didn't want to stand over the stove in 90 deg weather! We need 1-1/2 lbs of ground beef to feed us, so I just ended up using the whole pkg of taco seasoning and I only had fresh jalapenos which we like better than canned. Thanks for the recipe!
These were really good. I love oregano, but my husband, not so much, so next time I will have to use much less. I substituted butter for the margarine because that was all I had. Hubby also thought the filling was dry, so I might add some of his favorite "jar salsa" next time also. But personally, I liked them just the way they are. Mine were browned/done in considerably less time than is written. Thanks for the recipe.
Thought this was great! Used two lbs ground beef, flour tortillas, half a can of the peppers (we don't like heat) a full pack of seasoning mix and doubled the rest of the ingredients. I made them by pan frying the bundles after I brushed them with melted margarine, then put them in the oven for 10 minutes. I did some as the recipe stated and others with refried beans and cheese along with the meat mixture. Really good recipe!
Not bad--given I subbed taco seasoning with a can of Hormel Hot flavored chili (no beans) and used mild Rotel tomatoes/chilis. Also, add oregano, garlic and any other spices you choose AFTER you drain browned beef, so you don't lose them. I also took the tip on using PAM on the baking sheet and made the chimis there, spraying the tops after I folded them all. Cut baking time in half for Flour tortillas. I need more practice folding burrito size tortillas. I personally liked my first time with this dish ( 3-stars). No complaints from my picky family earns the 4th star.
I really enjoyed tonights supper of Beef Chimichanga's and so did my husband! Plus is was super easy and fast! Thanks for sharing this awesome recipe!
Excellent, everyone loved them. The only difference was I used raw tortillas and deep fried them instead of baking them.
My kids loved this, even the kids who absolutely hates flour tortillas. I did use flour tortillas and they crisped up perfectly without over cooking. I added taco sauce to the top after cooking and a big spoonful of salsa and served it with Southwestern Rice (I'll be honest, it was a Steamfresh bag of premade rice) Everyone asked me to make it again!
We loved this recipe. I did not add the vinegar because it felt weird to do so. I did add a little salsa as when I tasted it I felt it needed some tomato (as some other reviewers did as well). I also used flour tortillas. Shoot, maybe I shouldn't have reviewed this, seeing as I now realize I made a few changes. Oh well, anyway this was so good! My bundles turned out crispy. I dipped mine in sour cream and salsa. Oh my! Both my husband and I felt these tasted even better the next day. (but were not as crispy- but it didn't matter). I plan on making over and over. Oh, and I decided I like the filling as a dip for tortilla chips or as nachos.
This was really good! I followed the recipe down to the letter except I used ground elk instead of beef, so I'm sure it was a bit healthier. Ended up cooking it more like 20+ minutes because I like things crispy. Served it on top of a bed of homemade Spanish rice with sour cream and avocado chunks, delicious!
This was great! I didn't have sour cream, so I used cream cheese for the filling. It was a great, quick, easy meal and so much healthier baked. Next time I'll probably use chicken or steak inside and make sure to have alllll the fixins for it. Also, I will add the cheese to top it off and pop it back in the oven for a few minutes to let it melt on top. I think with a little work it could be one of the best recipes yet. My family loved it! PS We topped them with green enchilada sauce, cilantro, cheese, green onions, & tomatoes. Yummmm
I don't Cook a lot, however this was quick and easy answer very good. I will be making this again.
Liked by the whole family. Top with cheese, sour cream, and salsa. Perhaps add more tex-mex cheese inside. Don't over-cook.
My wife requests this frequently as she loves the taste of this topped with sour cream and served with refried beans.
Yuck! The outside was not crisp and it made the inside mushy. Would be better as a taco filling. The meat mixture was good.
These were delicious and crispy! Used 10 inch flour tortillas and baked about 9 minutes. The vinegar was strong so next time we will use less but they were definitely a keeper!! Top with sour cream and salsa and enjoy!
This was great! I want to make this again soon! This is a recipe worth making again!
Excellent! I followed this recipe as written with the only addition of adding a red pepper and I did use flour tortillas instead of the corn. I fried the tortillas in real butter. Filled up with delicious meat and baked about 20 minutes. They turned out nice and crispy! Served with a delicious Spanish rice recipe from this site! Having leftovers tonite!!
I used 6.5" soft corn tortillas. Tried to soften more in margarine. Put 1/3 cup of meat in the center but even though I softened the tortilla it broke and I could not create the enclosed envelope. So I must have not softened them enough. On the second one because of the problem I had with the first one I softened a 6.5" tortilla in margarine, laid it flat, put the meat in the center, flattened the meat so it was about 1" thick, and kept the meat about 1" from the edge, soaked a 2nd tortilla and put it on top. 450 Degrees is to hot as they smoke. So I lowered the temp to 400 and let them cook for 15 to 20 min. I did not put the chilis in because my wife is allergic to them so I put some pickled sliced jalapenos on top the meat before I put the top tortilla on They were excellent and super tasty. I am gong to make them again but not going to try to fold them into a envelope unless for some reason I have the large tortillas and want to use them up.
I loved the recipe . I also used flour instead of corn tortillas and they were awesome .. .. you can also deep fry these for the crunchy factor .. I put green chilies and green salsa verde in the recipe for added flavor.. topped with sour cheam more salsa verde and reg restaurant style salsa and shredded lettuce and tomatoes ..served along side of spanish rice YUMMY!!!
Delicious! We accidentally bought too small tortillas so we couldn't completely fold it over, but it tasted great all the same. We will definitely be using this recipe again.
Great recipe, but I tweaked it. Sauteed onions in small pan prior to adding meat. Meat I bought was packaged shredded beef from the store. Also added chili powder, salt, and pepper to the mixture, but I left out the vinegar. Cooked in over until very light gold before then frying them. Added cheese to the top to finish. My family absolutely loved it and if you double the recipe, then you have leftovers!
Made thes for my son who loves chimichangas and he loved them, had to give the recipe to his wife.
I used shredded meat leftover from a pot roast. Cooked them in my AIR FRYER for 8 minutes at 400F and they were golden, crispy, puffed up and perfect. You could flip them and cook 1 minute more to crisp up the bottoms if desired, but they're so good who wants to wait an extra minute ;) These are a new family favorite, hubby is already requesting I make them again!
I used flour tortillas, I dont much care for corn ones. I also didn't add the vinegar I added the juice from the green chillies. Awesome meal to change up the mundane
So Delicious. I made double the batch every one of my room mates devoured them too! Very good recipe.
Really really great!! I used Mission Soft Taco flour tortillas, (they come in a bag with purple trim), cause they're my favorite cause they are really thin and soft and taste great. The Chimichangas turned out great, though I left the chilis out, used less Oregano, and added taco sauce, and Cilantro. Everyone loved them!
Modified for LACTOSE INTOLERANT peeps. (not yelling, sorry). Turned out great btw. Used yogurt instead of sour cream, fake cheese, and butter instead of plastic. The butter is really only used to coat the tortilla (flour is what works) and man was that stuff was crispy melt-in-your-mouth. Lime juice instead of vinegar, Chili powder and Cumin instead of taco seasoning, crushed red pepper instead of green chillies. baked for like 10min. (OK so if you are REALLY sensitive to Lactose you might want to use margarine and idk if yogurt works for you. does for me) SO yeah, I guess I changed it up a bit. But the essence is still there. Think I would have added more onion (only used about 1/2 onion), beans and some other veggie to it because it was a whole lot of beef baby! I rolled mine up nice and fat like one of Chipotle's fat child-sized burritos. So good. My boyfriend snagged some and was SUPER jealous. Have a pic but it's on my dead phone. message me if you want to see.
Pretty good; however needs a little more flavor, Just not sure what, tho. We added cheese, sour cream and salsa just before eating.
The recipe is very tasty. For those who think it comes out "super hard", this is probably because you were not checking your food as it was baking. Do not blame this recipe!
The meat mixture is phenomenal. The corn tortillas take FOREVER!! And fall apart a lot. I'll try this again using flour.
I like making these they're easy and you can use what you have on hand. Chicken, pork, hamburger, and even left over pot roast, this last go around l used over size tortillas and added refried beans along with pulled pork.
These were good. I had both white corn and yellow corn tortillas, and had the problem with the yellow corn tortillas falling apart, as others did. Mine were also too small to make envelopes, so instead I tucked the torn pieces of yellow corn tortillas into the ends to hold the filling in, and that worked. My oven tends to run a little low, so they didn't crisp up as much as I would like. Next time I will turn up the heat a bit more and leave them in longer. I would definitely make this again.
These were surprisingly good! Definitely not too spicy, even for the kids. I just sprayed the (flour) tortillas with cooking oil before baking, rather than dealing with the melted margarine. Not as good as deep-fried, but a nice option for a weeknight. Fast, too.
I used flour tortillas and added just a little jalapeño juice for flavor. My picky eaters ate them up! I’m a happy mom.
Very good! I thought it needed a little something more, but I can't quite pinpoint what...I ran out of shells so I took a croissant roll package and wrapped the remaining meat in in two triangles put together to form a rectangle! It was delicious!
GREAT flavor and pretty quick! Had a little trouble with folding the tortillas so they didn't look that wonderful but the taste was WELL worth it!
Once I opened the package of taco seasoning, I decided to use the whole thing. I also used flour tortillas as our family doesn't like the corn. Just a swipe of olive oil on the outer side of the tortilla makes it nice and crispy. HUGE hit! Nice and spicy with a little 'after burn'.
Excellent turnout meal! Used heated in microwave flour tortillas for a easy rolling .Used cooking spray and baked 9min until crispiness as other reviewers recommended. Served with salsa, sour cream, shredded cheese and salad on the side for individual choice.
So so meal. The meat was not at all flavorful and I had to switch to flour tortillas after the corn kept falling apart. Unfortunately my family did not like it so I will not be making it again
Doubled the recipe and used blended corn/flour tortillas- these tasted like they were deep fried. Very yummy!
It was a little dry. I will try it again with a litle less time in the oven. I used flour tortillas instead of corn so I'll try with corn next time. It was very easy and quick so I think it will be fine with some modifications.
This is easy and quick. But do use flour tortillas and leave out the vinegar! Definitely leave out the vinegar!
These were absolutely Delicious!! Nice an crispy a nice change from regular tacos I also made some with chicken yummm! I will make these weekly!
This recipe is really good. My husband and I love it. The only thing is is that i didn't put the chopped garlic but other then that delicious.
This has now become a favorite! We did both flour and corn tortillas - both very good but cooking times are slightly different (~5min), and will depend on your oven. We eat a lot of wild game and I made these with ground elk (much leaner than beef), but I am looking forward to trying this with chicken as well. I used a chopped, fresh jalapeño pepper rather than canned green chilies and it was great. I served them with topping options of fresh chopped pico de gallo, lettuce, guacamole, sour cream and shredded cheese. It’s just my husband and I at home now, and we ended up with two trays (doubled recipe) and realized these make great leftovers and a very nice quick dinner option for nights we work late! We’ll definitely be making these again!!
My fiance and I absolutely love this meal! I add diced Jalepenos but thats because we like it really spicy. I have made it three times in the last 2 months :)!
My family LOVED this! We will be making this a frequent dish at our house. No changes made as the recipe was perfect!
This turned into a sloppy mess. The tortillas were supposed to crisp up in the oven but never did. Luckily the ingredients tasted good anyway, but I won't make this again.
I had leftover chicken and subbed it for the beef. My family loved it. Oh, I also used flour tortillas because it’s all I had on hand. Thank you for this recipe. Very tasty.
I used butter instead of margarine and flour tortillas. Turned out great. Baked 9 minutes.
I love this recipe! It's easy and the chimis reheat well the next day for lunch. I make them with flour tortillas which I think tastes better. This is my go to chimi recipe!
Fabulous! I used the flour tortillas and they came out great. I did have to take them out of the over early though.
So I thought I had had corn tortillas but I ended up using some flour ones in an old El Paso enchiladas kit I had on hand. Yes I had to cut short the cooking time and they weren’t bid enough for the recipe .But still delish. Will make agin with corn tortillas.
I agree that the recipe as written needs a little more spice. I served my first try with salsa at the table and will try to bake them the next time with salsa on top or spiced tomatoes in the filling.
Pretty good; however needs a little more flavor, Just not sure what, tho. We added cheese, sour cream and salsa just before eating.
I made this once but will make it again for sure. Easy and full of flavor.
I followed the recipe to a T and it was very bland. After all the ingredients, I thought it still tastes like plain ground beef. The corn tortillas didn't work out very well for me either, coming out overly crispy. I would recommend adding a lot more Taco seasoning as well as salt and pepper to the beef and bake for a shorter time.
Very good, and VERY easy. Did use 1 can Rotel in place of green chilies. Used flour tortillas, and used canola oil in place of margarine. Family loved this. Will make again. Thanks.
We liked them. But toppings of chopped green onions, chopped tomatoes, taco sauce and lots of sour cream made them very good. Could use salsa, but fresh chopped tomato is good to add freshness.
Very good. Will definitely make this again. The only substitution I made was flour tortillas instead of corn. Served them with sour cream, diced tomatoes, shredded lettuce, and salsa. Yum!
My family loved this. My husband said it was the best he has ever had and he eats chimighangas whenever we go to a Mexican restaurant. A few changes, I did not use vinegar or chiles. Used flour tortillas and put cheese on top instead of mixing into meat mixture. I also finely cut up a jalapeño with seeds removed and put those in meat mixture before putting in tortilla. Will DEFINATELY cook again and I will not be experimenting with any other chimichanga recipes.
