Crispy Baked Beef Chimichangas
These Crispy Baked Beef Chimichangas are a delightful twist on a classic favorite, offering a delicious mix of tender, shredded beef infused with warm spices, all wrapped in a golden, crispy tortilla. Perfect for a weeknight dinner or entertaining guests, each bite reveals a mouthwatering combination of flavors complemented by melty cheese and vibrant toppings. Although they are baked for a healthier option, you can enjoy them guilt-free while still savoring that irresistible crunch. Serve with a side of refreshing guacamole, sour cream, or your choice of salsa for a satisfying meal that your family will love!
6
Servings
N/A
Calories
21
Ingredients
Ingredients
steak
1.5 lbs (a lean cut, trimmed)
cumin seeds
2 tablespoons (whole)
cinnamon sticks
6 inches (broken into thirds)
Knorr beef bouillon cube
1
onion
1/2 (chopped)
garlic cloves
2 (minced)
chili powder
1 tablespoon
ground cumin
1/2 teaspoon
ground cinnamon
1/2 teaspoon
ground cayenne pepper
1/8 teaspoon (or more to taste)
salsa
1/4 cup
chopped green chilies
1 (4 ounce) can
colby-monterey jack cheese
1 cup (grated)
flour tortillas
6 (10 inch)
nonstick cooking spray
as needed
shredded lettuce
to serve
chopped tomato
to serve
sour cream
to serve
guacamole
to serve
salsa
to serve
refried beans
to serve
Instructions
1
In a large saucepan, combine the steak, cumin seeds, broken cinnamon sticks, and bouillon cube. Cover with water and bring to a boil.
2
Reduce heat and let it simmer until the steak is tender and easily shreds with a fork, which may take longer for tougher cuts of beef. Once cooked, remove the steak from the liquid and let it cool slightly before shredding it with a fork. Set aside.
3
Strain the remaining liquid and reserve for later.
4
In a large skillet, spray non-stick cooking spray and heat over medium heat. Add the chopped onions and minced garlic, cooking until the onions turn translucent.
5
Stir in the chili powder, ground cumin, ground cinnamon, and cayenne pepper, mixing well to combine with the onion and garlic.
6
Add the salsa, chopped green chilies, and shredded beef to the skillet, mixing thoroughly. Measure out 1/2 cup of the reserved beef cooking liquid and add it to the mixture. Allow to simmer until the liquid is mostly absorbed, stirring occasionally.
7
Preheat the oven to 450°F (232°C). Spray a 13x9-inch glass baking dish generously with nonstick cooking spray.
8
Warm the flour tortillas briefly to make them more pliable. Lay one tortilla flat, and scoop 1/6 of the beef mixture onto the center. Top with 1/6 of the grated cheese.
9
Fold the bottom of the tortilla up over the filling, then fold in the sides and roll it up tightly to form a chimichanga. Place seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
10
Once all chimichangas are in the dish, spray them generously with nonstick cooking spray to help them crisp up while baking.
11
Bake in the preheated oven for 10 minutes, then use tongs to carefully turn each chimichanga over, spray with more cooking spray, and return to the oven.
12
After another 5 minutes, turn them again, spray once more, and bake for an additional 5 minutes or until they are golden brown and crispy on all sides.
13
Remove from the oven and let them cool for a few minutes before serving. Top with shredded lettuce, chopped tomato, sour cream, guacamole, and additional salsa or refried beans as desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Baked Beef Chimichangas?
They are a healthier, baked version of the classic Mexican dish, featuring tender shredded beef and spices inside a crispy tortilla.
What cut of beef is recommended for this recipe?
The recipe recommends using 1.5 lbs of a lean cut of steak, trimmed of fat.
How is the beef initially cooked?
The steak is simmered in a saucepan with cumin seeds, cinnamon sticks, and a beef bouillon cube until it is tender enough to shred.
What whole spices are used in the boiling liquid for the beef?
Two tablespoons of whole cumin seeds and six inches of broken cinnamon sticks are used to flavor the beef while it boils.
How many servings does this recipe provide?
This recipe is designed to make 6 servings.
What is the required oven temperature for baking?
The oven should be preheated to 450 degrees Fahrenheit (232 degrees Celsius).
Are these chimichangas deep-fried?
No, they are baked to provide a healthier alternative while still achieving a golden, crispy texture.
What type of cheese is suggested for the filling?
The recipe calls for one cup of grated Colby-Monterey Jack cheese.
How do you get the tortillas crispy without frying?
The chimichangas are sprayed generously with nonstick cooking spray and flipped during the baking process to ensure crispiness on all sides.
What is the total baking time for the chimichangas?
They bake for a total of 20 minutes: 10 minutes on the first side, then two 5-minute intervals after flipping.
What size flour tortillas should be used?
The recipe uses six 10-inch flour tortillas.
What toppings are recommended for serving?
Recommended toppings include shredded lettuce, chopped tomato, sour cream, guacamole, and additional salsa or refried beans.
Is any of the beef cooking liquid used in the filling?
Yes, 1/2 cup of the strained, reserved beef cooking liquid is added back to the beef mixture in the skillet.
How do you make the tortillas easier to roll?
Warm the flour tortillas briefly before filling to make them more pliable and prevent tearing.
Should the chimichangas be placed seam-side up or down?
They should be placed seam-side down in the baking dish to keep them from unrolling.
How many times should the chimichangas be turned in the oven?
They should be turned twice during the baking process to ensure even browning and crispness.
What aromatics are sautéed for the beef filling?
Half a chopped onion and two minced garlic cloves are cooked until the onion is translucent.
What ground spices are added to the skillet?
Chili powder, ground cumin, ground cinnamon, and ground cayenne pepper are mixed into the filling.
How can I adjust the spiciness of the dish?
You can use 1/8 teaspoon of ground cayenne pepper or add more to taste if you prefer a spicier meal.
What type of baking dish is required?
A 13x9-inch glass baking dish is used for this recipe.
Are green chilies included in the beef filling?
Yes, one 4-ounce can of chopped green chilies is stirred into the skillet mixture.
How do you prepare the baking dish?
The baking dish should be sprayed generously with nonstick cooking spray before placing the chimichangas.
Is salsa used inside the chimichanga filling?
Yes, 1/4 cup of salsa is added to the beef mixture in the skillet.
What brand of bouillon is specified in the recipe?
The recipe specifically mentions a Knorr beef bouillon cube.
Is this recipe suitable for a quick weeknight dinner?
Yes, it is described as perfect for a weeknight meal or for entertaining guests.
What should I do after the steak is cooked?
Remove the steak from the liquid, let it cool slightly, and shred it using a fork.
How much cheese goes into each individual chimichanga?
Each tortilla is topped with approximately 1/6 of the total grated cheese.
What happens to the liquid in the skillet?
The mixture should simmer until the 1/2 cup of added liquid is mostly absorbed.
When should the fresh toppings be added?
The toppings like lettuce and tomatoes should be added after the chimichangas have cooled for a few minutes after baking.
Can I use different types of meat?
While this recipe specifies lean steak, the cooking method can be adapted for other cuts of beef that shred easily.