Roast Beef Chimichangas Recipe

5 1 1
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Roast Beef Chimichangas Recipe

Read Reviews
5 1 1
Publisher Photo
Your family is sure to enjoy this fabulous homemade version of a restaurant favorite—and it’s a terrific way to use up leftover roast beef. Writes Delia Kennedy from Deer Park, Washington, “These chimichangas are so good! They make a meal all by themselves.”
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/2 cup chopped onion
  • 1/2 teaspoon minced garlic
  • 1 tablespoon canola oil
  • 1-1/2 cups shredded cooked roast beef
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/2 cup salsa
  • 1/4 teaspoon ground cumin
  • 1/2 cup shredded cheddar cheese
  • 6 flour tortillas (10 inches), warmed
  • Oil for deep-fat frying

Directions

In a large skillet, saute onion and garlic in oil for 1-2 minutes or until tender. Add the roast beef, olives, salsa and cumin. Cook and stir over medium heat for 4-6 minutes or until heated through. Stir in cheese. Remove from the heat.
Spoon about 1/3 cup meat mixture off-center on each tortilla. Fold sides and ends over filling and roll up; secure with a toothpick. Repeat.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry chimichangas for 2-3 minutes on each side or until lightly browned. Drain on paper towels. Discard toothpicks. Yield: 6 servings.
Originally published as Roast Beef Chimichangas in Simple & Delicious March/April 2007, p49

Nutritional Facts

1 each: 656 calories, 45g fat (6g saturated fat), 42mg cholesterol, 639mg sodium, 35g carbohydrate (1g sugars, 7g fiber), 21g protein.

  • 1/2 cup chopped onion
  • 1/2 teaspoon minced garlic
  • 1 tablespoon canola oil
  • 1-1/2 cups shredded cooked roast beef
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/2 cup salsa
  • 1/4 teaspoon ground cumin
  • 1/2 cup shredded cheddar cheese
  • 6 flour tortillas (10 inches), warmed
  • Oil for deep-fat frying
  1. In a large skillet, saute onion and garlic in oil for 1-2 minutes or until tender. Add the roast beef, olives, salsa and cumin. Cook and stir over medium heat for 4-6 minutes or until heated through. Stir in cheese. Remove from the heat.
  2. Spoon about 1/3 cup meat mixture off-center on each tortilla. Fold sides and ends over filling and roll up; secure with a toothpick. Repeat.
  3. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry chimichangas for 2-3 minutes on each side or until lightly browned. Drain on paper towels. Discard toothpicks. Yield: 6 servings.
Originally published as Roast Beef Chimichangas in Simple & Delicious March/April 2007, p49

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itsjustme___see User ID: 1645369 99329
Reviewed Sep. 4, 2009

"Excellent way to use up left over roast beef. Family loved it with fresh salsa and sour cream."

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