Shredded Beef Chimichangas Recipes

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BEEF CHIMICHANGAS



Beef Chimichangas image

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

1 pound ground beef
1 can (16 ounces) refried beans
1/2 cup finely chopped onion
3 cans (8 ounces each) tomato sauce, divided
2 teaspoons chili powder
1 teaspoon minced garlic
1/2 teaspoon ground cumin
12 flour tortillas (10 inches), warmed
1 can (4 ounces) chopped green chiles
1 can (4 ounces) chopped jalapeno peppers
Oil for deep-fat frying
1-1/2 cups shredded cheddar cheese

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.

SHREDDED BEEF OR PORK CHIMICHANGAS



Shredded Beef or Pork Chimichangas image

This is the one recipe everybody asks me for. This recipe is an all day project. It is well worth the effort. If you have a large freezer, you'd probably fill it up with these. The kids can eat these when they come home from school, a quick dinner when you don't feel like cooking, etc. When I tripled this recipe I started at 10am and finished around 6pm. I made about 60 of these. I roll up the sleeves and make these about twice a year. There is always a family gathering on the night they come out fresh. Bet you can't eat just one!

Provided by Chef Booshman

Categories     Roast Beef

Time 4h30m

Yield 10-20 serving(s)

Number Of Ingredients 14

3 lbs beef (cheap roast kind, or pork shoulder) or 3 lbs pork (cheap roast kind, or pork shoulder)
2 tablespoons chili powder
1 teaspoon ground cumin
2 teaspoons oregano leaves
2 teaspoons salt
1/2 teaspoon ground red pepper
1/2 teaspoon white pepper
1/2 teaspoon black pepper
6 -8 garlic cloves, pressed
1 medium onion, coarsely chopped
water
20 flour tortillas, 9-inch (dinner plate size)
1 lb monterey jack cheese or 1 lb cheddar cheese
canola oil (for frying)

Steps:

  • Cut meat into large chunks (3-4") and place in cooking pot. cover with water. Add all ingredients except for last three items.
  • Bring to a boil then cover and cook on medium hear for at least two hours.
  • After 2 hours, bring back to full boil with lid removed.
  • While evaporating water, remove several pieces for pot and shred using two forks. When only +/- 1/2" of goop is left in the pot, remove from heat and return shredded meat back to the pot and blend with remaining slurry.
  • Open a package of tortillas and place in microwave with a wet paper towel placed on top. Microwave on high for 1 minute.
  • Place a tortilla on plate and spoon 1-2 Tblspn of meat at bottom of tortilla. Sprinkle with shredded cheese, chopped onion(optional) and roll up burrito style.
  • Repeat with remaining tortillas until all the meat is used up.
  • In large skillet, heat up 1-1/2" depth of oil to approximately 350 degrees. (If you put too much oil in the skillet or if it gets too hot, the chimis will begin to unravel). Cook until browned on each side (about 3 minutes). Drain on paper toweling.
  • Eat'em while they're warm -- freeze the rest.
  • Reheat frozen ones in the microwave on high for three minutes or place on rack in a preheated 450 degree oven for 8-10 minutes.
  • Serve with chopped tomato, lettuce, cheese, sour cream (stuff you'd put on a taco).

BEEF CHIMICHANGAS



Beef Chimichangas image

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

1 pound ground beef
1 small onion, chopped
1 clove garlic, minced
½ teaspoon taco seasoning mix, or more to taste
1 teaspoon dried oregano
¼ cup sour cream
1 (4 ounce) can chopped green chilies
2 tablespoons distilled white vinegar
1 cup shredded Cheddar cheese
¼ cup margarine
6 (7 inch) corn tortillas

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

BAKED SHREDDED BEEF CHIMICHANGAS RECIPE



Baked Shredded Beef Chimichangas Recipe image

Chimichangas have got to be in my top favorite foods. They are so full of flavor and texture, and everything you could ever want in a food.

Provided by Momma Cyd

Categories     Main Course

Time 45m

Number Of Ingredients 9

3 cups shredded beef (cooked)
1¼ cups green salsa verde (mild)
16 ounces refried beans (1 can)
8 flour tortillas
1 cup shredded Mexican cheese blend
2 tomatoes (diced)
1 cup sour cream
1 cup guacamole
1 cup salsa

Steps:

  • Heat oven to 350 degrees.
  • In a medium sized mixing bowl add the cooked beef, salsa verde, and refried beans. Stir together.
  • Spread 1/2 cup filling down the center of the tortilla. Fold each tortilla into a rectangular packet around the filling and place folded side down in a 9 x 13 inch dish.
  • Spray each tortilla generously with nonstick cooking spray and bake for 15 minutes.
  • Then turn over and cook for another 15 minutes.
  • Top with cheese, tomatoes, sour cream, guacamole, and salsa.

Nutrition Facts : Calories 475 kcal, Carbohydrate 31 g, Protein 27 g, Fat 27 g, SaturatedFat 11 g, Cholesterol 89 mg, Sodium 1211 mg, Fiber 6 g, Sugar 8 g, ServingSize 1 serving

BAKED SHREDDED BEEF CHIMICHANGAS



Baked Shredded Beef Chimichangas image

My husband LOVES these. I came up with these with what I had on hand. I think they would be even better fried, but I am trying to be good. This is one of the best dinners I have made.

Provided by gingerkitten D

Categories     Steak

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 21

1 1/2 lbs steak (a lean cut)
2 tablespoons cumin seeds
6 inches cinnamon sticks, broken into thirds
1 knorr beef bouillon cube
1/2 onion, chopped
2 garlic cloves
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cayenne pepper (or more)
1/4 cup salsa
1 (4 ounce) can chopped green chilies
1 cup colby-monterey jack cheese, grated
6 (10 inch) flour tortillas
nonstick cooking spray
shredded lettuce
chopped tomato
sour cream
guacamole
salsa
refried beans

Steps:

  • Put the steak, cumin seeds, cinnamon stick, and bullion in a saucepan and cover with water.
  • Bring to a boil and allow to simmer until the meat shreds easily with a fork.
  • (this takes longer with tough cuts of meat) Remove meat from liquid, shred and put aside.
  • Strain liquid and set aside.
  • Spray a large skillet with non-stick spray and add onions and garlic.
  • Cook until the onions are translucent.
  • Add chili powder, cumin, cinnamon, and cayenne and mix in well.
  • Add salsa, chilies, and shredded meat and combine.
  • Measure 1/2 cup of the meat cooking liquid and add to the mixture-- allow to simmer until the liquid is almost all absorbed.
  • Spray a 13x9-inch glass baking dish with non-stick spray--give it a fairly heavy coating of spray.
  • Preheat oven to 450°F.
  • Warm your tortillas.
  • Lay out one tortilla put 1/6 of the mixture in the center and fold up the bottom end.
  • Top with 1/6 of the shredded cheese.
  • Fold the right side and then the left and roll up the chimichanga.
  • Put seam side down in the glass dish-- fold remaining 5 chimichangas.
  • Coat all the chimichangas with a very liberal coating of spray, and put dish into oven.
  • Bake for 10 minutes and then carefully turn the chimichangas, spray again, and return the dish to the oven.
  • After 5 more minutes turn the chimichangas once more, give them a good spray and return to the oven for 5 more minutes.
  • When the chimichangas are crisp and golden brown they are ready for eating.
  • Put them on plates and top with lettuce, tomato, beans, sour cream, guacamole, or salsa.

Nutrition Facts : Calories 521.1, Fat 18.6, SaturatedFat 7.6, Cholesterol 106.5, Sodium 877.3, Carbohydrate 41.8, Fiber 3.6, Sugar 3.5, Protein 45.2

TOP NOTCH TOP ROUND CHIMICHANGAS



Top Notch Top Round Chimichangas image

Provided by Guy Fieri

Categories     main-dish

Time 3h50m

Yield 10 servings

Number Of Ingredients 23

1 tablespoon chili powder
1 teaspoon cayenne pepper
1 tablespoon granulated garlic
1 tablespoon all-purpose flour
2 tablespoons canola oil
3 pounds boneless beef rump, trimmed and cut into 1-inch cubes
2 yellow onions, chopped
3 teaspoons seeded and minced jalapenos
2 tablespoons chopped garlic
2 1/4 cups beef broth, plus extra if necessary
1/4 cup red wine vinegar
1 (15-ounce) can pinto beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1/4 cup lime juice (about 3 limes)
1/2 cup chopped fresh cilantro leaves
4 to 6 cups corn oil
10 (11-inch) flour tortillas, steamed
2 1/2 cups shredded pepper jack cheese
2 cups shredded iceberg lettuce
3/4 cup salsa
1 cup sour cream
1/2 cup seeded and diced tomatoes
1 avocado, diced

Steps:

  • In a small bowl, combine chili powder, cayenne, granulated garlic, and flour. Set aside. In a heavy bottomed, large stock pot, heat canola oil over medium-high heat. Add beef cubes and brown on all sides. Add onions and jalapenos and saute for 4 to 5 minutes. Add garlic and saute for 1 minute more. Mix in flour mixture, stirring frequently, for 2 to 3 minutes. Deglaze with beef broth. Then add vinegar. Stir well to combine. Bring to a boil. Lower heat to medium-low and simmer for 2 hours, adding additional beef broth, if necessary, to keep meat simmering in liquid. When meat is fork tender, remove to a sheet pan and shred with 2 forks. Add shredded beef back into pot, along with pinto and black beans, lime juice and half the cilantro. Cook until mixture is heated through. Remove from heat and allow to cool.
  • Preheat oven to 350 degrees F. In a large, deep-sided skillet, heat corn oil to 325 degrees F. While oil is heating, prepare chimichangas. Fill bottom half of a tortilla with 3/4 cup of the beef and bean mixture and 2 tablespoons pepper jack cheese (when filling tortillas, use a slotted spoon to scoop out beef if mixture is a little liquidy). Lift the edge of the tortilla and roll it over the filling to secure it. Fold in both sides and continue rolling until you reach the opposite end. Secure with a 6-inch skewer weaved through the seam side of burrito. Repeat with remaining tortillas. Slowly lower chimichangas into hot oil and cook 2 minutes on each side or until golden brown. You can cook 4 burritos per batch. Remove from oil, drain on paper towels and keep warm in oven until all are cooked.
  • To serve, place a bed of shredded lettuce on each plate, then a spoonful of salsa. Place chimichangas on top and add a dollop of sour cream, sprinkle with diced tomatoes, avocado and remaining cilantro to garnish. Serve immediately.

SHREDDED BEEF CHIMICHANGAS



Shredded Beef Chimichangas image

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

2 pounds boneless beef chuck roast, trimmed of fat
¼ cup water
1 ½ cups beef broth
3 tablespoons red wine vinegar
2 tablespoons chili powder
1 teaspoon ground cumin
4 (8 inch) flour tortilla
3 tablespoons butter, melted
1 cup salsa
½ cup shredded Monterey Jack cheese
½ cup sour cream

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

SHREDDED BEEF CHIMICHANGAS



SHREDDED BEEF CHIMICHANGAS image

Categories     Beef     Roast

Yield 4 people

Number Of Ingredients 12

2 lbs. Boneless Beef Chuckroast, trimmed of fat
1/4 cup of water
1 1/2 cups beef broth
3 tablespoons Red wine vinegar
2 tablespoons Chili Powder
1 teaspoon ground cumin
2 packets taco seasoning
Flour Tortillas
2 tablespoons butter, melted
1 1/2 cups shredded cheese, Monterey Jack
1 cup sour cream
1 cup salsa

Steps:

  • Preheat oven to 250. Combine the Beef Broth, Red Wine Viegar, Chili Powder, Cumin, and taco seasoning (prepare taco seasoning as directing; add called for water). Pour over meat in roasting pan. Cook for 6-8 hours at 250 or until it shreds and is tender. Heat oven up to 500. Spray pan with olive oil cooking spray. Scoop meat into tortillas and fold over. Place with seams down in cookie sheet. Spray top of tortillas with cooking spray. Bake for approximately 10 minutes at 500 or until golden brown.

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