Chimichangas Microwave Beef Bean and Cheese Calories

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Yes, yes! Beef and Cheese Chimichangas! –It is a deep-fried burrito full of meat and cheese. Gorgeous!!! I can't wait to tell you all about my favorite Beef and Cheese Chimichangas recipes.

It is essential that you keep them in an airtight container because otherwise, they will dry out quickly. No one wants to eat dry Beef and Cheese Chimichangas when they aren't fresh.

What Condiments Can I Use For Beef and Cheese Chimichangas Appetizers?

• Mustard – Adds a tangy flavor!
• Ranch Dressing – Everything is better with a little bit of ranch!
• Pizza Sauce – It adds a fun element and is so flavorful.
• Italian Dressing – Especially yummy if you have olives and banana peppers.

These Beef and Cheese Chimichangas, are a kid friendly appetizer perfect for game days, picnics and more. They can even double as an easy lunch for the kiddos too!

Prep Time: 15 minutes | Cook Time: 15-20 minutes | Servings: 10

Ingredients:

1 ½ lb. Ground beef

1 Can refried beans

½ Medium onion chopped

2 tsp. Minced garlic

2 tsp. Chili powder

1 tsp. Cumin

½ tsp. Oregano

(10) 10-inch flour tortillas

24 oz. Tomato sauce

4 oz. Diced green chilis in a can

4 oz. Chopped jalapenos in a can

1 ½ C. Shredded taco blend cheese

Salt and pepper to taste

Oil for frying

How to make Beef and Cheese Chimichangas (with Pictures):

Step 1. Add the ground beef to a skillet over medium-high heat on the stove. Cook until the meat is completely browned, and drain off the excess liquid.

Step 2. Place the beans, onion, minced garlic, ½ cup of the tomato sauce chili powder, oregano, cumin, and salt and pepper to taste into the skillet with the meat. Cook for another 5 minutes over medium heat, stirring to combine the ingredients well.

a. adding beans and onion

b.

c. adding cumin

d. adding oregano

e. stir to combine the ingredients well

Step 3. Heat the tortillas up in the microwave until they are warm.

Step 4. Place about an inch of oil into the bottom of a deep-sided skillet, and heat over medium-high heat on the stove.

Step 5. Put an even amount of filling into the center of the 10 tortillas. Fold one end of the tortillas over the filling, tuck in the ends of the tortilla, and then roll it closed to form a packet. Secure the packet closed with a toothpick.

Step 6. Place the filled chimichangas into the heated oil, and fry until browned and crispy on both sides. This will not take long, so keep an eye on them.

Step 7. Drain the excess grease from the chimichangas by allowing them to cool on a paper towel-lined tray.

Step 8. Pour the rest of the tomato sauce, the green chilis, and the jalapeno peppers into a saucepan over medium heat on the stove, and heat the sauce until warm. Add salt and pepper to taste if needed.

Step 9. Ladle the sauce over the finished chimichangas, top with shredded cheese, and serve.

Enjoy!

Yum!

Now, remember to save this recipe on Pinterest for later 🙂

Ingredients

• 1 ½ lbs. Ground beef
• 1 Can refried beans
• ½ Medium onion chopped
• 2 tsp. Minced garlic
• 2 tsp. Chili powder
• 1 tsp. Cumin
• ½ tsp. Oregano
• (10) 10 inch flour tortillas
• 24 oz. Tomato sauce
• 4 oz. Diced green chilis in a can
• 4 oz. Chopped jalapenos in a can
• 1 ½ C. Shredded taco blend cheese
• Salt and pepper to taste
• Oil for frying

Instructions

1. Add the ground beef to a skillet over medium high heat on the stove. Cook until the meat is completely browned, and drain off the excess liquid.
2. Place the beans, onion, minced garlic, ½ cup of the tomato sauce chili powder, oregano, cumin and salt and pepper to taste into the skillet with the meat. Cook for another 5 minutes over medium heat, stirring to combine the ingredients well.
3. Heat the tortillas up in the microwave until they are warm.
4. Place about an inch of oil into the bottom of a deep sided skillet, and heat over medium high heat on the stove.
5. Put an even amount of filling into the center of the 10 tortillas. Fold one end of the tortillas over the filling, tuck in the ends of the tortilla, and then roll it closed to form a packet. Secure the packet closed with a toothpick.
6. Place the filled chimichangas into the heated oil, and fry until browned and crispy on both sides. This will not take long, so keep an eye on them.
7. Drain the excess grease from the chimichangas by allowing them to cool on a paper towel lined tray.
8. Pour the rest of the tomato sauce, the green chilis and the jalapeno peppers into a saucepan over medium heat on the stove, and heat the sauce until warm. Add salt and pepper to taste if needed.
9. Ladle the sauce over the finished chimichangas, top with shredded cheese and serve.

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 365 Total Fat: 19g Saturated Fat: 7g Trans Fat: 1g Unsaturated Fat: 10g Cholesterol: 72mg Sodium: 853mg Carbohydrates: 22g Net Carbohydrates: 0g Fiber: 5g Sugar: 5g Sugar Alcohols: 0g Protein: 26g

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Source: https://sweetpeaskitchen.com/beef-and-cheese-chimichangas/

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