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Beef & Bean Chimichangas

Beef & Bean Chimichangas

4.33 3

These Mexican-style, deep-fried tortilla pockets are surprisingly easy to make at home.  Give this delectable recipe a try...it's a dish the whole family will enjoy.

serves 6 people

Ingredients

cost per recipe: $8.59

The price is determined by the national average.

  • 1

    pound ground beef

  • 2

    tablespoons vegetable oil

  • 1

    medium onion, chopped (about 1/2 cup)

  • 2

    cloves garlic, minced

  • 1

    can (16 ounces) canned whole tomatoes, drained and cut up

  • 1/3

    cup Pace® Picante Sauce

  • 1 1/2

    teaspoons chili powder

  • 3/4

    teaspoon ground coriander

  • 1/2

    teaspoon ground thyme

  • 1/8

    teaspoon cayenne pepper

  • 1/8

    teaspoon cumin

  • 1

    cup refried beans

  • 6

    flour tortilla(8-inch), warmed

  • 3/4

    cup shredded Monterey Jack cheese

view nutrition info

How to Make It

Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.  Remove the beef from the skillet. Heat 2 tablespoons oil in the skillet over medium heat. Add the onion and garlic and cook until the onion is tender stirring occasionally. Stir in the beef, tomatoes, picante sauce, chili powder, coriander, thyme, cayenne pepper and cumin. Reduce the heat to low.  Cook for 10 minutes or until the mixture is thickened, stirring occasionally. Remove the skillet from the heat. Stir in the beans. Spoon 1/2 cup beef mixture down the center of each tortilla.  Fold the sides of the tortilla over the filling.  Fold up the ends to enclose the filling and secure with toothpicks.
Pour additional oil into a deep-fryer or 4-quart saucepan to a depth of 2 inches.  Heat the oil to 375ºF.  Add the filled tortillas to the the fryer in batches and cook for 2 minutes or until golden brown.  Drain the chimichangas on paper towels. Sprinkle each chimichanga with 2 tablespoons cheese.  Serve immediately with additional picante sauce, if desired.
Step 1

Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.  Remove the beef from the skillet.

Step 2

Heat 2 tablespoons oil in the skillet over medium heat. Add the onion and garlic and cook until the onion is tender stirring occasionally. Stir in the beef, tomatoes, picante sauce, chili powder, coriander, thyme, cayenne pepper and cumin. Reduce the heat to low.  Cook for 10 minutes or until the mixture is thickened, stirring occasionally. Remove the skillet from the heat. Stir in the beans.

Step 3

Spoon 1/2 cup beef mixture down the center of each tortilla.  Fold the sides of the tortilla over the filling.  Fold up the ends to enclose the filling and secure with toothpicks.

Step 4

Pour additional oil into a deep-fryer or 4-quart saucepan to a depth of 2 inches.  Heat the oil to 375ºF.  Add the filled tortillas to the the fryer in batches and cook for 2 minutes or until golden brown.  Drain the chimichangas on paper towels.

Step 5

Sprinkle each chimichanga with 2 tablespoons cheese.  Serve immediately with additional picante sauce, if desired.

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Made With
Pace® Picante Sauce

Pace® Picante Sauce

Ratings & Reviews

(3)
  • Paul S.

    September 9, 2012

    Beef & Bean Chimichangas

    I made this for the first time last night and it was really good. Husband loved it too!

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  • lamamama

    February 28, 2007

    Beef & Bean Chimichangas

    Everyones liked these. Simple to make. I made them ahead of time and fry them later.

    Was this helpful?

    (0) (0)
  • shneider

    December 5, 2005

    Beef & Bean Chimichangas

    I love this recipe! My mom used to make these quite a few at a time, freeze them, then we'd have something good on hand when mom wasn't able to cook for us. Lots of memories with this one! Thanks!

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