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My review
Shredded Beef Chimichangas
VARISSUL
"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 calsOriginal recipe yields 4 servings
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Directions
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Prep
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- 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
Per Serving: 714 calories; 46.6 g fat; 35.9 g carbohydrates; 38 g protein; 151 mg cholesterol; 1176 mg sodium. Full nutrition
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Reviews
Read all reviews 198262 Ratings
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Most helpful positive review
11/4/2003
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
5/12/2010
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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11/4/2003
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...
5/6/2007
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...
8/25/2006
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...
5/12/2010
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...
9/4/2005
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...
1/9/2008
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!
3/27/2008
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...
9/15/2006
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...