Main Dishes | Beef | Recipes
Baked Beef Chimi Changas
These Baked Beef Chimi Changas are a crowd-pleasing meal that’s perfect for any occasion. With a delicious beef filling wrapped in soft tortillas and topped with a savory homemade sauce, they bring the flavors of a favorite Mexican dish straight to your kitchen!
This is a family favorite, provided by Amy Frandsen Paulson
Baked Beef Chimi Changas
This recipe features crispy, baked chimichangas filled with seasoned beef, onion, and salsa, served with a homemade beefy sauce. It's a comforting, easy-to-make meal perfect for family dinners.
Ingredients
- 1 pound hamburger
- 1 small onion diced
- 1/4 cup all-purpose flour
- 1 jar salsa
- 1 pkg. medium size tortillas I like Tortilla Land (8)
Sauce
- 4 Tablespoons all-purpose flour
- 3 beef boullion cubes
- 1 can tomato sauce or paste depending on your desire of thickness
- 2-3 cups water
- 1 1/2 teaspoon chili powder
- 1 teaspoon cumin
- 1 clove garlic minced (or 1 teaspoon garlic powder)
- salt & pepper to taste
Instructions
- repare the Beef Filling:Brown the hamburger with the diced onion in a skillet over medium heat until fully cooked.Once cooked, stir in 1/4 cup of flour to thicken the mixture. Add the salsa and stir until fully combined.Let the mixture simmer for 3-4 minutes until it thickens, then remove from heat.Assemble the Chimi Changas:Warm the tortillas and fill each one with the beef mixture. Roll them tightly like a burrito, folding in the sides to secure the filling. Alternatively, for an enchilada-style version, leave them open and simply top with extra salsa or sauce before baking.Place the rolled tortillas on a baking sheet and bake at 425°F for 15-20 minutes, or until golden brown and crispy. Alternatively, you can also fry them for a crunchier texture.Make the Sauce:In a saucepan, melt 2 tablespoons of butter over medium heat. Add 4 tablespoons of flour and cook for about 1 minute, stirring constantly to create a roux.Add 3 beef bouillon cubes to the roux and stir until they dissolve. Pour in the tomato sauce and 2-3 cups of water, stirring to combine.Season with chili powder, cumin, garlic (or garlic powder), and salt & pepper. Let the sauce simmer for 10-15 minutes to thicken, adding extra water for a thinner sauce, if necessary.Serve:Once the chimis are baked or fried, pour the sauce over them, or serve it on the side for dipping. Garnish with sour cream, guacamole, tomatoes, and lettuce if desired.
Notes
- Cooking method options: These chimi changas can be baked or fried. Baking them gives them a healthier twist with a crispy texture, while frying adds an extra crunch and flavor. If baking, keep an eye on them to ensure they don’t burn, as the tortillas may brown quickly.
- Sauce consistency: The sauce can be adjusted to your preference by adding more or less water. If you like a thicker sauce, use less water, and for a thinner sauce, add a bit more.
- Tortillas: If you prefer a larger or smaller serving, you can adjust the size of the tortillas. Using larger tortillas will make the chimi changas bigger and heartier, while smaller tortillas will give you a more snack-sized portion.
- Flavor variations: Feel free to add extra seasonings like cumin, oregano, or chili flakes to the beef mixture for added depth of flavor. You can also swap in ground chicken or turkey for a leaner option.
- Serving Suggestions: Top with your favorite toppings such as sour cream, guacamole, shredded cheese, or fresh cilantro. These chimi changas pair wonderfully with a side of Mexican rice or refried beans.
