Mini Beef Chimichangas Recipe

5 1 1
Mini Beef Chimichangas Recipe
Mini Beef Chimichangas Recipe photo by Taste of Home
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Mini Beef Chimichangas Recipe

Read Reviews
5 1 1
Publisher Photo
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! —Danielle Luaders, Clever, Missouri
MAKES:
20 servings
TOTAL TIME:
Prep: 30 min. Cook: 5 min./batch
MAKES:
20 servings
TOTAL TIME:
Prep: 30 min. Cook: 5 min./batch

Ingredients

  • 2 cups shredded pepper Jack cheese
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup (8 ounces) sour cream
  • 1 cup 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.
Originally published as Mini Beef Chimichangas in Taste of Home Christmas Annual Annual 2012, p82

Nutritional Facts

1 chimichanga: 284 calories, 18g fat (6g saturated fat), 35mg cholesterol, 423mg sodium, 18g carbohydrate (1g sugars, 1g fiber), 13g protein.

  • 2 cups shredded pepper Jack cheese
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup (8 ounces) sour cream
  • 1 cup 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
  1. In a large bowl, combine the first nine ingredients. Stir in cooked beef.
  2. 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.
  3. 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.
Originally published as Mini Beef Chimichangas in Taste of Home Christmas Annual Annual 2012, p82

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MY REVIEW
dfawley User ID: 3977076 191862
Reviewed Dec. 1, 2013

"These are SO good. I had to change it a little because I didn't have pepper jack cheese. I substituted monteray jack cheese for the cheese and jalapenos for the chiles to try and keep the spice. Excellent flavor. I have even frozen them un-cooked and cooked later and that works well."

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