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Beef and Bean Chimichangas

Rated as 4.51 out of 5 Stars

"This is an awesome recipe, if you like Mexican food! These tasty beef and bean treats are baked instead of fried."
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45 m servings 821 cals
Original recipe yields 8 servings (8 chimichangas)


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  • Prep

  • Cook

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  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Brown the ground beef in a skillet over medium-high heat. Drain excess grease, and add the onion, bell pepper, and corn. Cook for about 5 more minutes, or until vegetables are tender. Stir in the taco sauce, and season with chili powder, garlic salt and cumin, stirring until blended. Cook until heated through, then remove from heat, and set aside.
  3. Open the can of beans, and spread a thin layer of beans onto each of the tortillas. Spoon the beef mixture down the center, and then top with as much shredded cheese as you like. Roll up the tortillas, and place them seam-side down onto a baking sheet. Brush the tortillas with melted butter.
  4. Bake for 30 to 35 minutes in the preheated oven, or until golden brown. Serve with lettuce and tomato.


  • The meat mixture may be made as much as 24 hours in advance.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 821 calories; 36 g fat; 83.6 g carbohydrates; 40.1 g protein; 97 mg cholesterol; 1855 mg sodium. Full nutrition

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Most helpful positive review

I cheated on this recipe to save time. I browned the meat and onion and then added a package of taco seasoning mix and a little tomato sauce. Mixed the beans in with the mix. I then rolled as...

Most helpful critical review

Not sure why, but I didn't really care for these...they were ok. Bf didn't seem too impressed either.

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Most positive
Least positive

I cheated on this recipe to save time. I browned the meat and onion and then added a package of taco seasoning mix and a little tomato sauce. Mixed the beans in with the mix. I then rolled as...

*****!! Very much enjoyed this recipe. I took the advise of other reviews and changed it up a bit. Here are my suggestions. Do add 7oz of green diced canned chiles. Reduce corn to 3/4 cup. I pre...

I love this recipe. I have tried it several different ways - with shredded chicken, shredded beef, ground beef, and all bean. They all turned out wonderful. I make them to the point where I roll...

I followed some reviewers suggestions and used a packet of taco seasoning since I was short on time. Also added 1 can of diced green chilis in place of the bell pepper, and mixed the refried bea...

HELPFUL TIPS: I only made this b/c I had some ground beef to use but I'm glad I did. I was worried they wouldn't have that nice crispy fried taste to them if baked but as long as you bake unti...

I buttered both sides of the rolled chimichangas and turned them halfway through baking so both sides would yet golden. Very good, next time I will cut the recipe in half. The recipe made 7 ve...

Made only 4 Chimichangas, and froze the remaining meat mixture for future use. Looked and tasted GREAT, brushed olive oil over tortillas before rolling them, came out nicely browned and crispy....

This is really a very good recipe. It is easy to make and well liked. It was just my husband and I, so I froze what I didn't use for another time. It was nice to just thaw it, wrap and bake. I m...

These were great. I made my own ground beef filling(a piccadillo type). I loved the idea of oven baked chimi's. Haven't had a chimi in years cuz I'm aways trying to cut fat grams. Excellent c...