Chimichangas, those deep-fried stuffed tortillas, often are enjoyed in Mexican restaurants, but rarely are eaten at home. This week's Baked Beef and Bean Chimichangas take a lot of the work out of preparing your own chimichangas, and the result is a Mexican-inspired entree your family will love.
Restaurant chimichangas are fried in hot oil, a process many home chefs avoid. Here, the chimichangas are baked in the oven but get a nice crispy exterior with the help of some nonstick cooking spray. This substantially decreases the fat and calories, but if you're not concerned about either, simply brush the chimichangas with vegetable oil for even crispier tortillas.
The other secret in the recipe is a spicy beef filling that begins with a package of cooked sliced roast beef. In my supermarket sleuthing over the past few years, I've come across ready-to-heat beef entrees, but the small number of servings per box and hefty price left me nonplussed. After some experimentation, I found that the sliced beef with gravy can be used as an ingredient in recipes with good results.
The beef and gravy become a tasty chimichanga filling with the addition of taco seasoning and canned chopped green chilies. The resulting shredded-beef filling tastes like long-simmered Mexican restaurant favorite.
Some supermarkets carry alternatives to the sliced beef with gravy, including a Southwestern shredded beef that is seasoned with red and green bell peppers and onions. Seasoned taco beef and chicken also are available, and all three products can be used in place of the combination of sliced beef, seasoning and chilies listed in the recipe.
The bean component of the recipe is a simple spread of canned, fat-free refried beans, and a sprinkling of shredded Monterey Jack or other cheese is added before the tortillas are rolled and placed onto a baking sheet. Each filled tortilla is sprayed with nonstick cooking spray before baking into a crisp, delicious chimichanga.
The recipe makes 10 chimichangas, and these Mexican wraps reheat well in the microwave in just a minute or two.
Garnish options abound and include a dollop of sour cream or salsa, some sliced black olives, shredded lettuce and diced tomatoes or onions. Packaged Mexican rice and a tossed salad can complete the menu.
Baked Beef and Bean Chimichangas
1 17-ounce package prepared roast beef with gravy
2 tablespoons taco seasoning
1 4-ounce can chopped green chilies
10 8-inch flour tortillas
1 16-ounce can fat-free refried beans
1 cup reduced-fat shredded Monterey Jack, Cheddar or Mexican blend cheesesNonstick cooking sprayHeat oven to 425 degrees. Combine the roast beef with gravy, taco seasonings and green chilies in a medium skillet over medium-high heat. Simmer and stir, shredding the meat, until the mixture is hot. Remove from the heat and set aside.
Spread a tortilla with 2 tablespoons of the refried beans. Top with 1 1/2 tablespoons of the cheese and 1/4 cup of the meat mixture. Fold in the sides of the tortilla, roll up and place seam side down on a baking sheet. Repeat with remaining tortillas and filling ingredients. Spray the chimichangas with nonstick cooking spray and bake for 15 to 17 minutes, until golden.
Makes 10 chimichangas.
*One 17-ounce package Hormel beef steak with gravy was used for testing purposes.
Nutritional information per serving: 221 calories, 2 grams fat, 1 gram saturated, 32 grams carbs, 16 grams protein, 23 milligrams cholesterol, 753 sodium, 3 grams dietary fiber.
Nutritional analysis completed by the Richmond County School Nutrition Program, in conjunction with the Augusta Area Dietetic Association.
Coming next week: Chinese restaurant-style hot-and-sour soup can be made at home quickly using supermarket staples.See Karin prepare the recipe at noon Tuesday on WJBF-TV (Channel 6).
Write to Karin Calloway in care of The Augusta Chronicle Newsroom, P.O. Box 1928, Augusta, GA 30903. Or send e-mail to karin.callaway@comcast.net. You can find previous Quick Cooking recipes through the online archive at AugustaChronicle.com/karin.
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