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Mini Beef Chimichangas

 Mini Beef Chimichangas
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!—
20 ServingsPrep: 30 min. Cook: 5 min./batch

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

2 of 2

Mini Beef Chimichangas (continued)

Directions (continued)

  • brown. Drain on paper towels. Serve warm with guacamole if desired.
  • Yield: 20 mini chimichangas.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.