Baked Beef Chimichangas

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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

  1. Preheat oven to 400°F. Place a wire rack on a large rimmed baking sheet. Cook rice according to package directions.
  2. 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.
  3. 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.
  4. 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.

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