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Favorite Beef Chimichangas

 Favorite Beef Chimichangas
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!
16 ServingsPrep: 1 hour Cook: 7-1/2 hours


  • 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


  • 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.

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Favorite Beef Chimichangas (continued)

Directions (continued)

  • 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.