Baked Beef Chimichangas
Ingredients
- 1 (3.5-oz) pouch boil-in-bag brown rice
- 1 lb ground beef
- 2 tsp ground cumin
- 1 tsp garlic powder
- 1¼ cups sour cream, divided
- 1 (7-oz) can mild diced green chiles
- 6 burrito-size flour tortillas
- 1 (16-oz) can refried beans
- 1 (8-oz) block pepper-Jack cheese, shredded
- 2 green onions, thinly sliced
Instructions
- Preheat oven to 400°F. Place a wire rack on a large rimmed baking sheet. Cook rice according to package directions.
- Meanwhile, cook beef, cumin, and garlic powder in a large skillet over medium-high heat 6 to 8 minutes or until crumbly. Drain. Stir in ¾ cup sour cream and green chiles; cook 2 minutes or until thoroughly heated.
- Spread beans down middle of each tortilla. Top with rice, beef mixture, and cheese. Fold one side of each tortilla over filling; fold in left and right sides, and roll up to completely enclose filling.
- Place filled tortillas on rack on baking sheet. Spray with cooking spray. Bake 15 to 20 minutes or until golden. Serve with ½ cup sour cream; sprinkle with onions.