Mini Beef Chimichangas Recipe

Mini Beef Chimichangas Recipe photo by Taste of Home

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I made these the first time with some leftover roast meat. I wanted to jazz up the leftovers and here is what transpired! My husband and I love these little, golden, crisp chimis! We make them for parties all the time. This is excellent served with guacamole, or alone!—

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Mini Beef Chimichangas Recipe

Prep: 30 min. Cook: 5 min./batch

Yield: 20 Servings

30 5 35

Ingredients

2 cups (8 ounces) shredded pepper Jack cheese
1 can (15 ounces) black beans, rinsed and drained
1 cup (8 ounces) sour cream
1 cup (4 ounces) shredded Colby-Monterey Jack cheese
1 can (4 ounces) chopped green chilies
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes
2 cups shredded cooked roast beef
1 package (16 ounces) egg roll wrappers
Oil for deep-fat frying
Guacamole, optional

Directions

In a large bowl, combine the first nine ingredients. Stir in cooked beef.
Place 1/4 cup filling in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining wrappers and filling.
In an electric skillet or deep fryer, heat oil to 375°. Fry chimichangas in batches for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve warm with guacamole if desired. Yield: 20 mini chimichangas.

Leftover: Coffee Roast Beef

Originally published as Mini Beef Chimichangas in Taste of Home Christmas Annual Annual 2012, p82