Posted on Leave a comment

Baked Beef Chimichangas

Baked Beef Chimichangas

Course Dinner, Main Course
Prep Time 20 minutes
Cook Time 6 hours 25 minutes
Total Time 6 hours 45 minutes
Servings 8 people
Calories 350kcal


  • 1 Tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 pounds stew meat or rump roast cut into bite-sized pieces
  • 8 Xtreme Wellness Tortilla Wraps
  • 1 cup reduced-fat shredded Mexican blend cheese
  • Nonstick cooking spray


  • In a small mixing bowl, combine chili powder, cumin, onion powder, salt and pepper. Place stew meat into a resealable gallon-sized bag and pour seasoning mixture on top. Seal bag and shake to evenly distribute seasoning.
  • Pour seasoned meat into a slow cooker sprayed with nonstick cooking spray (no additional liquid needed). Cover and cook on low for 7-8 hours or high for 3-4 hours.
  • When done cooking, shred meat in slow cooker. Preheat oven to 400 degrees F.
  • Divide meat evenly between tortillas (2.7 ounces each). Sprinkle 1⁄4 cup cheese on top of each tortilla then fold in opposite sides of each tortilla and roll up.
  • Place each chimichanga seam-side down on a baking sheet sprayed with nonstick cooking spray and bake for 25 minutes or until golden brown on top. Serve with desired toppings (not included in nutrition information).


Optional toppings: fat-free sour cream, shredded lettuce, salsa, guacamole, pico, avocado, etc. (not included in nutrition information)
MFP: MFF Baked Beef Chimichangas


Serving: 1 chimichanga | Calories: 350kcal | Carbohydrates: 16.6g | Protein: 31.8g | Fat: 17.4g
Leave a Reply