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Beef Chimichanga
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Friendly URLs: /beef-chimichanga
40 minutes
8 servings
Adjust servings
dairy-free
(?)
Has dairy from:
mexican blend cheese
gluten-free
(?)
Has gluten from:
flour tortilla
mexican blend cheese
kid friendly
has meat
(?)
Has meat from:
ground beef (15% fat)
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
ground beef (15% fat)
mexican blend cheese
vegetarian
(?)
Not vegetarian due to:
ground beef (15% fat)
pescatarian
(?)
Not pescatarian due to:
ground beef (15% fat)
paleo
(?)
Not paleo due to:
flour tortilla
refried bean
mexican blend cheese
This recipe has no customizations.
 
Nutrition to Note
This recipe has Fat (total lipid) as 65.4% (as a percentage of RDA).
 
You may need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 7.4% of RDA
• Calories: 35.0% of RDA
• Carbs: 22.6% of RDA
• Fat (total lipid): 65.4% of RDA
• Fiber: 36.7% of RDA
• Fructose: 2.2% of RDA
• Protein: 21.3% of RDA
• Sodium: 32.9% of RDA
• Sugar: 11.0% of RDA
• Vitamin A (IU): 22.4% of RDA
• Vitamin B6: 30.0% of RDA
• Vitamin C: 49.9% of RDA
• Iron: 5.3% of RDA
• Magnesium: 33.8% of RDA
• Manganese: 12.2% of RDA
• Niacin: 33.4% of RDA
• Potassium: 19.9% of RDA
• Zinc: 36.2% of RDA
If any nutritional component is greater than 50% of RDA (or any vitamin/mineral is greater than 400% of RDA), the recipe gets a “Nutrition to Note” rating.
 
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
62.3
g
Calories
700
 
Fiber
10.3
g
Iron
1.01
mg
Protein
23.9
g
Sodium
444
mg
Sugars
3.44
g
Fat (total lipid)
40.0
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
8
whole
+
-
 
 
1
lb
+
-
 
 
1
can
+
-
 
 
1/2
cups
+
-
 
chopped.
 
1/2
cups
+
-
 
 
2
tsp
+
-
 
 
1
tsp
+
-
 
minced.
 
1/2
tsp
+
-
 
 
1
can
+
-
 
4 ounces chopped green chilies.
 
1
can
+
-
 
4 ounces chopped jalapeños peppers.
 
1 1/2
cups
+
-
 
 
1
cup
+
-
 
any high heat oil will work. may need more or less.
 
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PREPARATION
PREPARING THE BEEF
1.
In a large skillet, cook beef over medium heat until no longer pink; drain.
2.
Stir in the beans, onion, 1/2 cup tomato sauce, chili powder, garlic and cumin.
PREPARING THE CHIMICHANGA
3.
Add 1 inch of oil to a skillet. Bring it to 375F.
4.
Spoon about 1/3 cup of beef mixture off-center on each tortilla.
5.
Fold edge nearest filling up and over to cover. Fold in both sides and roll up. Fasten with toothpicks.
6.
In a large saucepan, combine the chilies, peppers and remaining tomato sauce; heat through.
FRYING THE CHIMICHANGA
7.
Fry the chimichangas for 1-1/2 to 2 minutes on each side or until browned.
8.
Drain on paper towels. Sprinkle with cheese. Serve with sauce.
NOTES, TIPS, TRICKS, HINTS, ETC:
If desired, you can add the cheese on the inside before frying instead of on top.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
 
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten. Just substitute gluten-free tortilla for flour tortilla.
2.
Make it Wheat Free!
 
A wheat-free variant of this recipe can be made. Just substitute gluten-free tortilla for flour tortilla.
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 700
Protein 23.9 g
Carbohydrates 62.3 g
Iron 1.01 mg
Fiber 10.3 g
Calcium 74.1 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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