Beef Chimichangas - Lunch Version
When I came across this recipe I wasn't too sure, it seemed crazy to have that much vinegar into a beef dish, but it enhances the flavor so well! This is now a staple ready made beef dish in our house and is super easy for those last minute meal nights.
Ingredients
- 3 cups cook Ground Beef
- 1 teaspoon Salt
- 2 tablespoons mince Garlic, Cloves
- 2 teaspoons Cumin
- 2 teaspoons Oregano, Dried
- ½ cups Mild Green Chiles, Diced, Canned
- ½ cups Cayenne Pepper Sauce
- ½ cups Sour Cream
- ¼ cups Apple Cider Vinegar
- 8 individual Flour Tortillas, Whole Wheat (8-inch/Med)
Containers
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In skillet over medium heat, add beef, salt, garlic and spices.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In skillet over medium heat, add beef, salt, garlic and spices.
- Stir until combined and cook for 5 minutes.
- Add in green chiles, hot sauce, sour cream and apple cider vinegar.
- Place .33 cup beef into each tortilla and fold in half.
- Place seamside down in pan. Repeat until tortillas are used up.
- Bake at 450 for 30 minutes until crispy.
Nutrition Facts
- Servings Per Recipe
- 8 Servings
- Serving Size
- 1 chimichanga Amount Per Serving
- Calories
- 376
- Total Fat
- 18g
- Saturated Fat
- 7g
- Trans Fat
- 1g
- Cholesterol
- 84mg
- Sodium
- 1150mg
- Total Carbohydrates
- 25g
- Fiber
- 1g
- Sugar
- 1g
- Protein
- 28g
- WW Freestyle
- 11
16 Comments
Join the discussionYummy! Would love to have you share at Turning the Table Thursday…stop by every Thursday to link up!Wendy
Around My Family Table
How many servings does this recipe make? That seems to be missing. Thanks!
Oops it makes 8 servings!
Hi Kelly,
We would just love this great Mexican dish. Your recipe is awesome and I can’t wait to try it. Thank you so much for sharing with Full Plate Thursday and I look forward to seeing you again real soon. Hope you have a great week end!
Miz Helen
Sorry, I”m new to this. When freezing, do you bake, then freeze or just assemble, freeze and bake when you’re ready to eat it?
Assemble, freeze and bake when ready. You could bake ahead of time too, but I think baking after is better. Good luck!
I made this tonight and it is VERY good. For my kids next time, I will decrease the amount of Frank’s hot sauce and increase the amount of sour cream (to help ease the spicy-factor). Yum and thanks for the recipe!
My daughter doesn’t like really spicy foods. What would be your guess for Frank’s hot sauce and sour cream amounts to give just a hint of heat? Thanks.
Sour cream wouldn’t make it hot. It makes it slightly creamy. As for the hot sauce, you could probably just put a few Tablespoons in and taste to see.
Thanks. I agree with Erin – sour cream can ease the spicy-factor. I’ll start with a few T and give it a shot. Thanks again for your website!
I’m getting ready to make these as part of the January OAMM set. I always thought chimichangas were deep-fried or at least cooked in oil? How do these not come out dry when baked — is there just enough moisture from the filling?I do have a deep fryer (with unflavored coconut oil) and I was thinking of pre-frying them for a minute or two before freezing, like I’ve seen done with french fries. Any idea if that would work? Or is it not even needed?Thanks!
These are not fried they are baked at a high temp to get that crispy exterior and moist center. I cannot recommend frying before freezing as I’ve never tried it, but you’re welcome to try it on a few and let me know how it goes!
Thanks, Kelly, I might do that – just do a couple. I love my mini deep fryer and I’m playing around with the “out there” theory that coconut oil (I use Tropical Traditions) is actually really good for us. Then again, I know how often my beliefs about healthy food change, so probably best not to have too much deep fried waiting in the freezer anyway.Thanks again for the wonderful menus, getting started tips, etc — I spent the whole day yesterday reading everything, ordering a few missing tools from Amazon, etc (a lovely excuse for shopping, and will pay for itself in less than two times going to a restaurant). I have to re-organize my freezer (with the freezer inventory sheet 🙂 before I can start shopping, then I’ll be off and running.
Well, I didn’t get a chance to try deep-frying these because my son decided they made excellent microwave lunches and has eaten them all! 🙂 (The trick is to cook them on lower power, e.g., 60%) I’ll have to make another batch soon.
I did the January menu this month and LOVED these! Yum. Thanks for the recipe. I made extra and wrapped some individually in paper towels and froze. I put the burrito wrapped in the paper towel in the microwave for about 3 minutes for a quick lunch. We also did them as instructed in the oven. The flavor of the meat mixture is so good. I also added some shredded carrot and zucchini to the mixture to bulk it up/add veggies.
They’re some of our favorites around here!