Baked Chimichangas

These babies are so yummy, and sooo much less fat/less mess than your average fried chimichanga. I was very pleased, and so was the rest of the family.

The shredded beef was made from leftovers from the roast we had the night before. I threw the leftovers back in the crockpot (with all the juices and seasonings), left it in the fridge overnight, then the next afternoon let it cook on low for another 4-6 hours.

The recipe I got this idea from actually called for ground beef, so you can do it that way too, I just prefer the shredded stuff. If you use ground beef, brown the beef first, then drain the grease, then simmer with the tomatoes. Instead of diced tomatoes, you can also use salsa.


1 pound shredded beef (approx)
1 (14 oz) can diced tomatoes with jalepenos (this was not spicy at all, just added a good flavor)
1 (16 ounce) can refried beans
8 (12 inch) flour tortillas
1 (16 ounce) package shredded cheddar cheese
1 tablespoon butter, melted
shredded lettuce
1 fresh tomato, diced
sour cream



Preheat the oven to 350 degrees F (175 degrees C).

In a large saucepan, combine shredded beef and canned diced tomatoes. Simmer on med-lo heat for about 20 minutes, or until the juices are gone. Mix in the can of refried beans and cheese.

Spoon the beef mixture down the center, and roll up the tortillas, and place them seam-side down onto a baking sheet. Brush the tortillas with melted butter.

Bake for 30 to 35 minutes in the preheated oven, or until golden brown. Serve with lettuce, tomato, and sour cream.