Favorite Beef Chimichangas Recipe

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Favorite Beef Chimichangas Recipe

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Feeding a hungry crowd? Turn to these mouthwatering chimichangas, which feature slow-roasted beef and melted cheese inside a crispy tortilla. Everyone will want the recipe!
MAKES:
16 servings
TOTAL TIME:
Prep: 1 hour Cook: 7-1/2 hours
MAKES:
16 servings
TOTAL TIME:
Prep: 1 hour Cook: 7-1/2 hours

Ingredients

  • 1 boneless beef chuck roast (3-1/2 pounds)
  • 2 cups chopped peeled potatoes
  • 1-1/2 cups water
  • 1 tablespoon reduced-sodium soy sauce
  • 2 teaspoons garlic salt with parsley
  • 3/4 teaspoon pepper
  • 2 cans (4 ounces each) chopped green chilies
  • 2 tablespoons all-purpose flour
  • 2 tablespoons taco seasoning
  • 16 flour tortillas (10 inches), warmed
  • 4 cups (16 ounces) shredded cheddar cheese
  • 1/3 cup canola oil
  • Optional toppings: guacamole, salsa or sour cream

Directions

Cut roast in half; place in a 4- or 5-qt. slow cooker. Arrange potatoes around the roast; pour water over potatoes. Drizzle meat with soy sauce. Sprinkle with garlic salt and pepper. Top with green chilies. Cover and cook on low for 7-9 hours or until meat is very tender.
Remove roast to a platter. Shred meat with two forks and return to the slow cooker. Combine flour and taco seasoning; stir into meat mixture. Cover and cook 30 minutes longer or until juices are thickened.
To assemble chimichangas, using a slotted spoon, spoon 1/2 cup meat mixture off-center on each tortilla. Sprinkle with 1/4 cup cheese. Fold up edge nearest filling; fold in both sides and roll up.
In a large skillet, fry chimichangas, folded side down, in oil in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels. Serve with toppings if desired. Yield: 16 servings.
Originally published as Favorite Beef Chimichangas in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2012, p19

Nutritional Facts

1 chimichanga (calculated without toppings): 509 calories, 21g fat (11g saturated fat), 94mg cholesterol, 914mg sodium, 38g carbohydrate (0 sugars, 7g fiber), 32g protein.

  • 1 boneless beef chuck roast (3-1/2 pounds)
  • 2 cups chopped peeled potatoes
  • 1-1/2 cups water
  • 1 tablespoon reduced-sodium soy sauce
  • 2 teaspoons garlic salt with parsley
  • 3/4 teaspoon pepper
  • 2 cans (4 ounces each) chopped green chilies
  • 2 tablespoons all-purpose flour
  • 2 tablespoons taco seasoning
  • 16 flour tortillas (10 inches), warmed
  • 4 cups (16 ounces) shredded cheddar cheese
  • 1/3 cup canola oil
  • Optional toppings: guacamole, salsa or sour cream
  1. Cut roast in half; place in a 4- or 5-qt. slow cooker. Arrange potatoes around the roast; pour water over potatoes. Drizzle meat with soy sauce. Sprinkle with garlic salt and pepper. Top with green chilies. Cover and cook on low for 7-9 hours or until meat is very tender.
  2. Remove roast to a platter. Shred meat with two forks and return to the slow cooker. Combine flour and taco seasoning; stir into meat mixture. Cover and cook 30 minutes longer or until juices are thickened.
  3. To assemble chimichangas, using a slotted spoon, spoon 1/2 cup meat mixture off-center on each tortilla. Sprinkle with 1/4 cup cheese. Fold up edge nearest filling; fold in both sides and roll up.
  4. In a large skillet, fry chimichangas, folded side down, in oil in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels. Serve with toppings if desired. Yield: 16 servings.
Originally published as Favorite Beef Chimichangas in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2012, p19

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