Shredded Beef Chimichangas

Shredded Beef Chimichangas

184
VARISSUL 3

"Usually deep fried, chimichangas can also be oven-fried with less mess, fuss, and fat. Use the filling in burritos as well. You may also deep fry, if desired."

Ingredients

3 h 10 m {{adjustedServings}} servings 714 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 714 kcal
  • 36%
  • Fat:
  • 46.6 g
  • 72%
  • Carbs:
  • 35.9g
  • 12%
  • Protein:
  • 38 g
  • 76%
  • Cholesterol:
  • 151 mg
  • 50%
  • Sodium:
  • 1176 mg
  • 47%

Based on a 2,000 calorie diet

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Directions

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  1. Place beef in a Dutch oven over medium heat. Pour in water. Cover, and cook for 30 minutes. Remove cover, and cook until liquid has evaporated, and beef is well browned, about 10 minutes. In a medium bowl, combine beef broth, red wine vinegar, chili powder and cumin. Pour over beef. Cover, and cook until meat is very tender, and pulls apart easily, about 2 hours. Allow to cool, then shred and mix with pan juices.
  2. Preheat oven to 500 degrees F (260 degrees C).
  3. Brush both sides of each tortilla with melted butter. Spoon shredded beef filling down center of each tortilla. Fold ends over filling, then fold sides to center to make a packet. Place chimichangas, seam side down, in a 9- by 13-inch baking pan.
  4. Bake in preheated oven for 8 to 10 minutes, or until golden brown. Serve with shredded cheese, sour cream and salsa.
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Reviews

184
  1. 247 Ratings

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This came out great, but I changed it up a bit. I used 2 pound of lean stew meat, and I was in a hurry, so I half defrosted it, then I put it in a skillet with a cups of water and some garlic c...

i made these for cinco de mayo and had NO leftovers! i did the beef in the slowcooker and made 8 minis instead fo 4 large. the meat was very tender...i used a rump roast. excellent. i served wit...

Awesome!! I scaled it down for 2. I made this in the pressure cooker. I lightly browned the meat, then added all the rest of the ingredients, except the cheese, and pressure cooked for 15 min. I...