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Shredded Beef Chimichangas

Rated as 4.41 out of 5 Stars
21

"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."
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Ingredients

3 h 10 m servings 714
Original recipe yields 4 servings

Directions

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  1. 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.
  2. Preheat oven to 500 degrees F (260 degrees C).
  3. 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.
  4. Bake in preheated oven for 8 to 10 minutes, or until golden brown. Serve with shredded cheese, sour cream and salsa.

Nutrition Facts


Per Serving: 714 calories; 46.6 35.9 38 151 1176 Full nutrition

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Reviews

Read all reviews 199
  1. 263 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This came out great, but I changed it up a bit. I used 2 pound of lean stew meat, and I was in a hurry, so I half defrosted it, then I put it in a skillet with a cups of water and some garlic c...

Most helpful critical review

Process is great, however the flavor needs improvement. Found via Food Network some additions that made the flavor jump into the meat: Remove cooled meat to separate bowl, saute 1/2 onion, chopp...

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This came out great, but I changed it up a bit. I used 2 pound of lean stew meat, and I was in a hurry, so I half defrosted it, then I put it in a skillet with a cups of water and some garlic c...

i made these for cinco de mayo and had NO leftovers! i did the beef in the slowcooker and made 8 minis instead fo 4 large. the meat was very tender...i used a rump roast. excellent. i served wit...

Awesome!! I scaled it down for 2. I made this in the pressure cooker. I lightly browned the meat, then added all the rest of the ingredients, except the cheese, and pressure cooked for 15 min. I...

Process is great, however the flavor needs improvement. Found via Food Network some additions that made the flavor jump into the meat: Remove cooled meat to separate bowl, saute 1/2 onion, chopp...

This is an absolutely fantastic recipe!!! I've made it twice and everyone loves it. The only suggestion my hubby had was putting the shredded cheese with the meat mixture. So the second time I d...

We loved this - done in the crockpot! I took the advice of others and added garlic and onion, then made a gravy from the drippings. Fabulous recipe; thanks for sharing!

I can't say how good the meat portion of this recipe was:because I used leftover roast beef. But, I sure am glad someone recommended (on the Recipe Exchange), because I loved the mechanics of th...

My family liked this, but I think it could use a little more flavor. I added some salt and cayanne to the beef while it was cooking, which helped. Next time, I think I'll add a diced onion and...

These are very good. I did use only 1 tablespoon of chili and added some garlic. I used cubed leftover beef and pork and cooked it in chicken broth because I just prefer it instead of the beef...