chimichanga recipe beef

Fold in the two sides and roll up. Open the can of beans, and spread a thin layer of beans onto each of the tortillas. I just put it in the fridge, we will have spaghetti tomorrow but it tasted good otherwise! They were great and a lot less messy. HELPFUL TIPS: I only made this b/c I had some ground beef to use but I'm glad I did. For more amazing Mexican-Style Recipes follow Spicy Southern Kitchen’s. This keeps the crispiness of the tortilla. When assembling I did add some shredded cheese so we'll see how that comes out of the oven. Cook the chuck roast and shred it while it is still warm. Just made these for dinner and they were delicious! It just takes maybe 1T. Thank you for sharing it. . These beef chimichangas look like perfection! Place meat in a sauce pan and mix in tomatoes. Then I put it in my crock pot with 2 cups of beef broth and the full amount of chili powder and more cumin than the recipe called for...about another half teaspoon more...and the red wine vinegar...left it on low for 8 hours. the meat was very tender...i used a rump roast. I can never seem to finish them whenever I’m at a Mexican restaurant. Mexican Chicken Cornbread Casserole– ready start to finish in only 30 minutes! I don't really care as much for these baked because the tortilla seems to be a bit dry. Once you cook the beef, the chimichangas come together pretty quickly. I made chimichangas out of it, but it could totally be used for everything! Bake in preheated oven for 8 to 10 minutes, or until golden brown. Pour in water. I love this recipe. Add the green chilies and jalapeno. Burritos, tacos, taquitos...I'm going to try it next with chicken, but the beef came out awesome...and because it was already cut up, there was no fat to mess with. Add refried beans and 1/2 cup tomato sauce from the 8-ounce can. 1 can (4 ounces) chopped green chilies. I then rolled as directed and baked. I also added a can of green chile to the mix or can be used to substitute the green peppers and onions. I scaled it down for 2. Add the cumin, chili powder, salt, paprika, and pepper, and continue to break up the beef with a wooden spoon or spatula, mixing it in with the vegetables… Overall though a great recipe! They are also excellent deep-fried but grilling is the next best thing if you don t want the added fat. These ground beef Chimichangas are sure to become a family favorite. I consider myself to be an excellent cook, and I was not disappointed at all, and I will include this recipe as one of the best I have. It was just my husband and I so I froze what I didn't use for another time. Amount is based on available nutrient data. Here's a light brown chipotle sauce: 2 T butter Stir in 1 cup of cheddar cheese and allow it to melt. These look delish! They all turned out wonderful. I have never tried a beef chimichanga before! I took the advice of others and added garlic and onion then made a gravy from the drippings. Amount is based on available nutrient data. Fabulous recipe; thanks for sharing! When melted, dip each tortilla into the margarine for … I added Provolone to the inside and they turned out delicious. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. I make them to the point where I roll the tortilla and then I freeze the Chimichangas in individual packets. 1 t oregano My husband is not very fond of re-fried beans but he loved them in this Chimichanga. Allow to cool, then shred and mix with pan juices. I cheated on this recipe to save time. This is really a very good recipe. Pour over beef. Your email address will not be published. They thawed out and worked wonderfully the second time around and saved me the trouble of having to make dinner! I removed the lid and transferred the meat to a dish with a slotted spoon and shredded it with two forks. Once onion is softened and beef is cooked, add garlic, chili powder, cumin, and oregano. Haven't had a chimi in years cuz I'm aways trying to cut fat grams. Fry 2 chimichangas at a time, about 2 minutes per side. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. These were really really delicious! And I love that you can make the filling ahead of time. I would have never thought of brushing tortillas w/ butter and cooking at a high temp to produce a crisp "wrapping"! In a large skillet, cook beef over medium heat until no longer pink; drain. How to make shredded beef chimichangas. I prefer to grill them on the griddle or in a frying pan lightly coated with oil. Afterwords he told me that Chimi’s are the only mexican he likes, and he thought these were better than restaurants! I ate a dish similar to this in a resteraunt. I was worried they wouldn't have that nice crispy fried taste to them if baked but as long as you bake until they have a nice lightly hard touch (I had to bake them 10 min longer to achieve this...just touch tortillas until desired doneness) they were fabulous! chuck roast, trimmed of all visible fat; 1 can diced tomato with basil, garlic and oregano; 1 green bell pepper, chopped; 1 red onion, finely chopped; 1 cup red wine; 1 1/2 cups beef or chicken broth; 5 cloves garlic, minced; 1 – 4.oz. *****!! Thank you! Topped with lower fat sour cream red onions and my homemade salsa. I preferred to not have this recipe taste like a burrito, so I did not add any taco seasoning like some reviewers did. Fold over the side nearest the filling to cover the filling. We use cookies to ensure that we give you the best experience on our website. 1 t cumin The only suggestion my hubby had was putting the shredded cheese with the meat mixture. wrap some shredded meat mixture in flour tortilla and close securing it with toothpicks. Your email address will not be published. I thought I was full…but now I’ve seen these and I want a big plate of Mexican food.

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