These sexy changas are brushed with refried beans and filled with seasoned ground beef , cheese, and minced veges!
Baked instead of fried but we still achieve a nice crispy tortilla. I like to serve on a bed of shredded lettuce and smother them in a green chili sauce. The sauce is very easy and quick to make, and honestly takes this dish over the edge! SSOOO good! Creamy with a bit of spice. To finish it off, fresh guacamole is fantastic and a good salsa.
Ok, let’s get started!
Oven baked CHIMICHANGAS
Refried beans, seasoned beef, vegetables and a super creamy green Chile sauce make these chimichangas a dream come true!
Servings: 6 servings
Ingredients
- 1 lb grass-fed ground beef
- 1/2 cup onions, diced
- 1/2 cup or half a pepper diced bell pepper ANY COLOR
- 1 cup salsa ( i use a pico style)
- 3/4 can refried beans
- 2 tsp chili powder
- 1 tsp onion salt
- 1/2 tsp garlic powder
- 2 tsp ground cumin
- 1/2 tsp pepper
- 6 burrito size flour tortillas
- 2 cups cheddar cheese, shredded or mexican blend
- 2 tbsp olive oil
- 4 cups iceberg lettuce, shredded
- guacamole optional
- salsa optional
- fresh jalapeno slices optional
Green chile sauce
- 2 tbsp butter
- 2 tbsp flour
- 1 tsp xanthan gum or corn starch
- 1 cup chicken broth
- 3.4 can diced green chiles
- 1/2 cup sour cream
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp paprika
Instructions
- Preheat the oven to 350°.
- In a skillet over med-high heat cook the ground beef until browned. Drain the grease and return back to the pan. Add the onion, bell pepper, and cook for 5 minutes.
- Stir in the chili powder, onion salt, cumin, and pepper. Mix well.
- Add 1 cup of salsa. Cook until heated through.
- Spread 2 tablespoons of refried beans onto the tortillas. Spread in a thin layer like pizza sauce but not all the way to the edge.
- Spoon an even amount of beef mixture onto the tortillas on one end. Top with cheese. Fold the ends and roll up like a burrito.
- Continue with the remaining tortillas. Place on a baking sheet. Brush with the olive oil.
- Bake for 35 minutes or until golden browned.
- Let the changas rest while you make the green chile sauce.
Green chile sauce
- In a small saucepan melt 2 tablespoons of butter, the add the flour and xanthan gum or corn starch. Whisk until smooth. Continue to whisk for 2 minutes.
- Add the 1 cup of broth and continue to keep whisking until it begins to thicken. Add the green chiles, sour cream, salt, pepper, and paprika. Whisk well. Turn off the heat.
- Plate the changas, on a even amount of shredded lettuce. Pour on the green chile sauce, top with salsa and any additional toppings you desire.
- ENJOY!
