1 lb uncooked lean ground beef, 90-95% lean (I used 93%)
1 oz packet taco seasoning
¼ cup water
½ cup salsa, (choose a more liquid-y, less chunky brand)
8 (8-inch) lower cal/carb flour tortillas, (I use La Banderita Carb Counter Soft Taco Flour Tortillas)
1 ½ cups fat free refried beans
2 oz shredded 2% milk sharp cheddar cheese
1 cup queso blanco dip, (such as Tostitos Queso Blanco)
Instructions
Lightly mist a large skillet or sauté pan with cooking spray and bring over med-high heat. Add the ground beef and sauté, breaking into small chunks with a cooking spatula until cooked through. Add the taco seasoning, water, and salsa and mix together thoroughly. When sizzling, reduce the heat to low and cook for 2-3 minutes until the meat mixture is thick and the liquid is mostly absorbed.
To build each chimichanga, lay a tortilla out on a clean, dry surface. Spread three tablespoons of refried beans in a line down the center of the tortilla, leaving an inch or so bare at the top and bottom. Measure out a rounded ¼ cup of the meat from step one and spread it out on top of the beans. Follow by sprinkling a tablespoon of shredded cheese over the meat. Fold the top and bottom of the tortilla over the ends of the row of ingredients and then choose one side to fold tightly over center. Roll the tortilla full of ingredients over to the other side to finish wrapping the chimichanga so that it is sealed on all sides. Continue with the remaining ingredients to make 8 chimichangas. Lightly mist the wrapped chimichangas with cooking spray.
Air Fryer: Transfer two of the chimichangas to the basket of your air fryer without touching each other. Set the air fryer to 360 degrees Fahrenheit and cook for 6-10 minutes until crispy and golden. Repeat with the remaining chimichangas you plan to serve, two at a time (cook time will likely reduce in subsequent batches). Oven: Pre-heat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper. Transfer the wrapped chimichangas to the baking sheet. Place the tray in the oven and cook for 20 minutes until crispy and golden.
To serve, warm the queso dip in the microwave and then pour two tablespoons of queso over the top of each chimichanga. You may want to finish with an optional dollop of pico de gallo or salsa on top!
WW Points per chimichanga: 3
Nutrition Information per chimichanga275 calories, 31 g carbs, 1 g sugar, 10 g fat, 3 g saturated fat, 20 g protein, 15 g fiber, 1117 mg sodium
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