Make Ahead Burritos or Chimichangas
Transform your weeknight dinners with these versatile Make Ahead Burritos or Chimichangas! Perfect for busy schedules, these handheld delights are filled with a savory mix of seasoned ground beef, fluffy rice, creamy refried beans, gooey cheddar cheese, and a hint of optional green chilies for a flavorful kick. Whether you prefer them soft and warm as burritos or crispy and golden as chimichangas, this recipe is easy to prepare and freezer-friendly for ultimate convenience. Simply heat them up for a quick meal or fry them to perfection for a restaurant-quality twist. Pair with enchilada sauce, guacamole, or salsa for a deliciously customizable experience the whole family will love.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 2 cups Cooked rice
- 1 cup Refried beans
- 2 cups Shredded cheddar cheese
- 8 pieces Large flour tortillas
- 2 tablespoons Taco seasoning
- 4 ounces Diced green chilies (optional)
- 1 cup Canned enchilada sauce (optional for serving)
- 0.25 cup Vegetable oil (for frying if making chimichangas)
Instructions
In a large skillet over medium heat, cook the ground beef until browned and fully cooked, breaking it up into crumbles as it cooks. Drain any excess fat.
Add the taco seasoning and 1/4 cup of water to the cooked beef. Stir well to coat the meat in the seasoning. Cook for another 2-3 minutes until the mixture thickens.
In a large mixing bowl, combine the cooked beef, cooked rice, refried beans, shredded cheese, and diced green chilies (if using). Mix thoroughly to create the burrito filling.
Lay a flour tortilla flat on a clean surface. Spoon about 3/4 cup of the filling onto the bottom third of the tortilla, leaving space around the edges for folding.
Fold the sides of the tortilla inward, then roll it tightly from the bottom up to enclose the filling completely. Repeat with the remaining tortillas and filling.
For make-ahead storage, wrap each burrito tightly in plastic wrap or aluminum foil. Place them in a freezer-safe container or bag and freeze for up to 3 months.
To reheat burritos, unwrap them and microwave on high for 2-3 minutes or until heated through. Alternatively, thaw them in the refrigerator overnight and warm in the oven at 375°F (190°C) for 15-20 minutes.
To make chimichangas, heat 2-3 tablespoons of vegetable oil in a large skillet over medium heat. Place a rolled burrito seam-side down in the skillet. Fry for 2-3 minutes on each side until golden brown and crispy. Repeat for all burritos, adding more oil as necessary.
Serve the burritos or chimichangas with optional enchilada sauce, sour cream, guacamole, or salsa for added flavor.
Nutrition Facts
Calories |
4492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.7 g | 324% | |
| Saturated Fat | 98.8 g | 494% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 543 mg | 181% | |
| Sodium | 9002 mg | 391% | |
| Total Carbohydrate | 385.5 g | 140% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 18.5 g | ||
| Protein | 191.7 g | 383% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2312 mg | 178% | |
| Iron | 29.6 mg | 164% | |
| Potassium | 2876 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
