These oven fried chimichangas are filled with seasoned ground beef and rice and brushed with a mixture of oil and melted butter before baking to achieve that crispy browned tortilla exterior that make chimichangas so amazing.
Where to start with this post? First these oven fried chimichangas are what I made (for the first time) for my guests on Cinco de Mayo and everyone loved them. Second I do that often – test out recipes on my friends. I may not be the best friend to have upon reflection. And third the pollen here in Cincinnati this past week has been unreal. I posted about it on my personal FB page and got so much response – misery loves company. So I’ve been down and out with wicked bad allergies and I promise I’m not a wimp. I have Facebook evidence to back me up. So that’s why things have been quiet around here this past week.
Oh wait there’s a fourth. I get to head to Denver, Colorado with the Ohio Beef Council next week so in between sneezing and sniffling I’ve been actually pampering myself and shopping for a couple of new outfits. It’s not every day I get to hop on a plane to Colorado for work so I’m pretty excited for that and prepping accordingly.
OK so back to these oven fried chimichangas. I’m providing you with a simple beef and rice filling in this recipe. On Cinco de Mayo I had some queso going in my slow cooker so I added that in as well. My point is these chimichangas can be made to your personal tastes. Fill them with chicken, pork, beans and corn, grilled shrimp – the possibilities are endless. Chimichangas are what they are because the tortilla is crisp and fried. In this case they are oven-fried which is less of a mess and at least slightly healthier – but still just as tasty as the original.
Tips for making Oven Fried Chimichangas:
- A pastry brush like THIS ONE makes for easy prep
- For lots of filling use the largest tortillas you can find
- These are great for a crowd – I doubled this recipe and baked a dozen on a sheet pan at one time
- Fresh toppings for chimichangas are a must – shredded lettuce, diced tomato, fresh avocado, lime wedges, pickled jalapeños, sour cream and salsa are good ideas
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Oven Fried Chimichangas
- 1 lb ground sirloin (90% lean)
- 1 packet taco seasoning
- 1 cup rice
- 1 tsp salt
- 2 tbsp vegetable oil divided
- 2 tbsp butter
- 1 3/4 cups water
- 1 pouch - 8 oz taco skillet sauce I use Frontera brand Key Lime Cilantro
- 6 oz sharp cheddar cheese shredded
- 6 large burrito-sized tortillas
- Preheat oven to 450 degrees F. Line a sheet pan with parchment paper and set aside.
- Brown the ground sirloin. Stir in the dry taco seasoning and about half of the taco skillet sauce. Allow to simmer for a few minutes and remove from heat.
- Meanwhile in a large sauce pan heat one tablespoon of the oil over medium high heat. Stir in the rice and salt and cook for a few minutes to lightly toast the rice. Stir in the water and the remaining half of the taco skillet sauce. Bring to a boil and reduce heat to low. Cover the pan and allow the rice to simmer until all the liquid is absorbed, about 18 minutes.
- Stir the cooked rice, browned taco meat and shredded cheese together. Divide the filling evenly among the six tortillas. Roll into burritos.
- Place the filled tortillas seam side down on the parchment paper lined sheet pan. Microwave the remaining tablespoon of oil together with the butter. Brush the melted oil and butter mixture evenly over the tops and sides of the chimichangas.
- Bake the chimichangas in the oven until evenly browned, about 15 minutes.
- Serve the chimichangas with a variety of toppings: shredded lettuce, diced tomatoes and fresh avocado, pickled jalapeños, sour cream and salsa.
More must-make Mexican recipes:
- Grilled Carne Asada Burrito Bowls
- Ground Pork Al Pastor Tacos
- Simple Chicken Burrito Bowls
- The Best Chicken Soft Tacos
- Pineapple Marinated Steak Tacos
- Grilled Margarita Steak Fajitas