Baked Chimichangas

Several years ago, Mr. Devilish Dish taught a South of the Border Cooking Class.  He shared his recipe for Homemade Ranchero Sauce.  The sauce is so good, he probably could have just given the people in the class straws and said, "Here ya go."  That might be considered a little socially unacceptable, so we came up with some delicious, baked chimichangas to serve with the sauce.  They might be slightly healthier than the fried version, if you don't count the fact the tortillas are dipped in melted butter to help make them crisp.  His cooking style is not know for its dietary consideration.  He shares huge portions and uses lots of real butter and cream.  His theory is that he's teaching them HIS RECIPES and he wants them to have the FULL-FLAVOR version.  Then each student can alter the recipes at home to fit their family's needs if they so desire.  Honestly this recipe does not need any altering at all.  One chimichanga makes a very filling portion and there is less guilt involved because they are baked.  Try them soon, and definitely take the time to make the Ranchero Sauce to serve with them.  We usually serve them topped with the Homemade Ranchero Sauce, and our Mexican Rice and Cowboy Beans OR Refried Beans on the side. It's the perfect menu for your next dinner party. 

These are so crisp and delicious,
with a hearty beef filling.

The ingredients.

Brown the ground beef.
Add the garlic and seasonings 
to create your filling.

Prepare a station to dip your 
tortillas and roll into chimichangas,
by melting butter in a large skillet or
shallow dish.

Dipping the tortillas in butter is what
makes them crispy instead of frying.

Fill the butter dipped tortillas
and roll closed.

Place seam side down in a
greased oven-safe dish.

Bake until crispy.
Check out how nice and golden
and crisp the chimichangas are.

You can top these with queso, chili or
your favorite sauce, BUT my favorite way to 
serve them is topped with HOMEMADE
RANCHERO SAUCE.

BAKED CHIMICHANGAS

1 pound ground beef
1 clove garlic, minced
1 teaspoon cumin
1 teaspoon oregano
1/4 cup diced green chiles
1/4 cup taco sauce
1/4 cup sour cream
1/2 tablespoon cider vinegar
1/2 cup unsalted butter
6 large flour tortillas

Preheat oven to 450 degrees F.  In a skillet over medium heat, season beef with salt and pepper.  Add garlic, cumin and oregano.  Cook until brown and crumbly.  Drain grease away.  Stir in green chiles, taco sauce, sour cream and cider vinegar.  Remove from heat.  Set aside.  Melt butter in a shallow skillet.  Place each tortilla in warm butter until soft.  Drain away excess butter and place tortilla on a flat surface.  Place a spoonful of filling down the center of tortilla.  Fold in each end of the tortilla and roll up to seal filling inside.  Place seam side down in a large baking dish.  Repeat with remaining tortillas.  Bake for 15 minutes.  Serve topped with ranchero sauce and sour cream if desired.

Prep Time:  Approximately 25 minutes     Cook Time:  Approximately 15 minutes

NOTE:  This recipe was originally published on 4/2/14 and updated on 3/5/26.