BEEF CHIMICHANGAS
The family requests this all the time. It is easy for my husband to make when I have to work late. Top with shredded cheese, lettuce, tomato, salsa, and sour cream.
Provided by Linda Peterson
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Brown the ground beef, onion, garlic, taco seasoning, and oregano in a skillet over medium heat, breaking the meat up into crumbles as it cooks, about 8 minutes. Drain off excess fat. Stir in sour cream, chilies, and vinegar until well mixed. Remove from heat, and mix in the Cheddar cheese.
- Melt margarine in a small skillet over low heat. When melted, dip each tortilla into the margarine for about 30 seconds, or until soft. Place the softened tortilla onto a baking sheet, and fill with about 1/3 cup of the meat mixture. Fold the right and left sides of the tortilla over the filling, then the top and bottom, making an envelope that completely encloses the filling. Flip the tortilla seam side down on the baking sheet. Repeat with remaining tortillas and filling.
- Bake in the preheated oven until the tortilla is crisp, about 15 minutes.
Nutrition Facts : Calories 369.2 calories, Carbohydrate 15.8 g, Cholesterol 69.9 mg, Fat 25.4 g, Fiber 2.3 g, Protein 19.7 g, SaturatedFat 10.1 g, Sodium 503.6 mg, Sugar 1.6 g
GROUND BEEF CHIMICHANGAS
Make and share this Ground Beef Chimichangas recipe from Food.com.
Provided by daisygrl64
Categories Meat
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350*F.
- Brown ground beef, and drain well.
- Stir in onion and saute
- Stir in tomatoes, taco seasoning, garlic, black pepper and simmer over low heat for 15 minutes.
- remove from heat and add cheese.
- Spoon 1/4 cup meat mixture along one edge of tortilla.
- Fold edge of tortilla to cover the meat.
- Fold in both sides and roll and secure
- spray a 13x9 glass oven dish with Pam cooking spray.
- place in oven and bake until tortillas turn golden, 15-20 minutes.
- Serve:.
- topped with shredded cheese, chili, sour cream, shredded lettuce, diced tomatoes , green onions or whatever you desire.
Nutrition Facts : Calories 692, Fat 28.5, SaturatedFat 11.1, Cholesterol 71.2, Sodium 1247.5, Carbohydrate 76.1, Fiber 4.7, Sugar 3.6, Protein 30.9
BEEF CHIMICHANGAS
My husband loves this beef chimichanga recipe! I often double the recipe and freeze the chimichangas individually to take out as needed. I serve them with shredded lettuce and sour cream. -Schelby Thompson, Camden Wyoming, Delaware
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, onion, 1/2 cup tomato sauce, chili powder, garlic and cumin. , Spoon about 1/3 cup of beef mixture off-center on each tortilla. Fold edge nearest filling up and over to cover. Fold in both sides and roll up. Fasten with toothpicks. In a large saucepan, combine the chilies, peppers and remaining tomato sauce; heat through., In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry the chimichangas for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels. Sprinkle with cheese. Serve with sauce.
Nutrition Facts : Calories 626 calories, Fat 41g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 1094mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 6g fiber), Protein 19g protein.
BEEF CHIMICHANGAS FOR TWO
Zippy salsa verde is the dipping sauce of choice for these ethnic delights. "This deep-fried Mexican dish became one of our favorites after our three daughters left the nest," says Esther Danielson of Lake Arrowhead, California.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 18
Steps:
- In a small saucepan, combine the first seven ingredients; add enough water just to cover. Bring to a boil. Reduce heat; cover and simmer for 55 minutes or until meat is tender. , Meanwhile, in a small nonstick skillet, saute tomatillos and onion in oil until tender. Remove from the heat; stir in the chilies, cilantro, garlic, salt and pepper. Cool slightly. Process in a food processor or blender until pureed. Transfer to a small bowl; cover and refrigerate until serving. , Remove meat from saucepan. Strain liquid, reserving onion mixture. When meat is cool enough to handle, shred with two forks. Combine onion mixture and meat; divide between tortillas. Fold sides and ends over filling and roll up; secure with toothpicks. , In an electric skillet or deep-fat fryer, heat oil to 375°. Cook chimichangas until golden brown, turning to cook all sides. Drain on paper towels. Serve with salsa verde.
Nutrition Facts : Calories 714 calories, Fat 53g fat (7g saturated fat), Cholesterol 74mg cholesterol, Sodium 713mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein.
SHREDDED BEEF CHIMICHANGAS
Usually deep fried, chimichangas can also be oven-fried with less mess, fuss, and fat. Use the filling in burritos as well. You may also deep fry, if desired.
Provided by VARISSUL
Categories World Cuisine Recipes Latin American Mexican
Time 3h10m
Yield 4
Number Of Ingredients 11
Steps:
- Place beef in a Dutch oven over medium heat. Pour in water. Cover, and cook for 30 minutes. Remove cover, and cook until liquid has evaporated, and beef is well browned, about 10 minutes. In a medium bowl, combine beef broth, red wine vinegar, chili powder and cumin. Pour over beef. Cover, and cook until meat is very tender, and pulls apart easily, about 2 hours. Allow to cool, then shred and mix with pan juices.
- Preheat oven to 500 degrees F (260 degrees C).
- Brush both sides of each tortilla with melted butter. Spoon shredded beef filling down center of each tortilla. Fold ends over filling, then fold sides to center to make a packet. Place chimichangas, seam side down, in a 9- by 13-inch baking pan.
- Bake in preheated oven for 8 to 10 minutes, or until golden brown. Serve with shredded cheese, sour cream and salsa.
Nutrition Facts : Calories 714 calories, Carbohydrate 35.9 g, Cholesterol 151.1 mg, Fat 46.6 g, Fiber 4.1 g, Protein 38 g, SaturatedFat 22.2 g, Sodium 1176.2 mg, Sugar 2.4 g
ROAST BEEF CHIMICHANGAS
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."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 656 calories, Fat 45g fat (6g saturated fat), Cholesterol 42mg cholesterol, Sodium 639mg sodium, Carbohydrate 35g carbohydrate (1g sugars, Fiber 7g fiber), Protein 21g protein.
More about "beef chimichangas for two recipes"
HOMEMADE BEEF CHIMICHANGAS - THE ANTHONY KITCHEN
From theanthonykitchen.com
4.6/5 (44)Total Time 55 minsCategory Main CourseCalories 327 per serving
- In a large skillet, heat the oil over medium-high heat. Add the jalapeño and onion, and sauté until softened, 6-8 minutes.
- Scatter the ground beef across the skillet. Add the cumin, chili powder, salt, paprika, and pepper, and continue to break up the beef with a wooden spoon or spatula, mixing it in with the vegetables. Continue to cook for 10 minutes, or until the beef is no longer pink and fully cooked through. Add the lime juice and stir.
- Carefully transfer the beef mixture to the colander and allow the excess grease to drip down into the mixing bowl.
GROUND BEEF CHIMICHANGAS RECIPE | CDKITCHEN.COM
From cdkitchen.com
BEEF CHIMICHANGAS FOR TWO RECIPE: HOW TO MAKE IT
15 CHI CHI'S BEEF CHIMICHANGA RECIPE - SELECTED RECIPES
From selectedrecipe.com
THESE CHEESY BEEF CHIMICHANGAS ARE TO FRY FOR! - RECIPE FOR …
From recipeforfreedom.com
WHAT IS A CHIMICHANGA AND HOW DO YOU MAKE ONE AT HOME?
From allrecipes.com
EASY BAKED BEEF CHIMICHANGA RECIPE [HOMEMADE!] - BEEFSTEAK VEG
From beefsteakveg.com
BEEF CHIMICHANGAS RECIPE | ALLRECIPES
From stage.element.allrecipes.com
DEEP-FRIED BEEF CHIMICHANGAS | ALLRECIPES
15 SHREDDED BEEF CHIMICHANGA - SELECTED RECIPES
From selectedrecipe.com
15 TINA'S BEEF AND BEAN CHIMICHANGA - SELECTED RECIPES
From selectedrecipe.com
BEEF AND BEAN CHIMICHANGAS | ALLRECIPES
SHREDDED BEEF CHIMICHANGAS RECIPE | ALLRECIPES
From stage.element.allrecipes.com
12 CHIMICHANGA RECIPES TO MAKE AT HOME
From allrecipes.com
15 PULLED PORK CHIMICHANGA RECIPE - SELECTED RECIPES
From selectedrecipe.com
BEEF CHIMICHANGAS RECIPE | FOODAL
From foodal.com
BEEF AND CHEESE CHIMICHANGAS (RECIPE IN COMMENT) : R/EASY_RECIPES
From reddit.com
BEEF CHIMICHANGAS RECIPE: HOW TO MAKE IT - TASTE OF HOME
From stage.tasteofhome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love