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Topic: Shredded Beef Baked Chimichangas Recipe  (Read 2305 times)
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« on: July 20, 2011 04:36:37 AM »

Last night I had a dilemma... I had leftover slow cooked roast so it was nice and super tender.  I needed to cook something for dinner and the family was wanting Mexican.  As much as I love shredded beef tacos I just didn't feel like having the same old same old. 
I went online and searched for chimichanga recipes but none sounded like what I wanted to do so I went out on a limb - and am glad I did!  These were a huge hit!  I will be serving this again!

I have added the recipe to my personal website - not my business one... but I thought I'd share the recipe here as well Smiley




Shredded Beef Baked Chimichangas Recipe

1 medium onion, chopped
3 cloves minced garlic
Small amount of oil or nonstick spray
1 1/2 lbs cooked then shredded beef
1 can of black beans drained and rinsed *optional
1 can Rotel tomatoes with green chiles
1 tsp oregano
2 tsp cumin
1 tsp chili powder
shredded Mexican cheese blend
8" flour tortillas

Serves 6-8
Preheat oven to 400 degrees.
Saute the onions and garlic in oil or with nonstick spray until the onions are soft. Add the shredded beef, Rotel tomatoes, oregano, cumin and chili powder.  Cook until the liquid is gone.
Microwave 6 tortillas until they are soft, about 40 seconds on high.

Lightly oil or spray a cookie sheet with non stick spray.  Lay a tortilla on the cookie sheet.  Add cheese as desired.  Put about 1/2 cup of the meat on top of the tortilla down the center of the tortilla, leaving about 3" on the top and bottom of the tortilla.  Remember that you must be able to fold the sides over each other to completely enclose the meat so do not add too much meat mixture.  Fold the bottom and top of the tortilla down over the meat.  Fold the sides over the meat.  The sides of the tortilla will overlap.  Place on the cookie sheet with the folded sides down.  Repeat for remaining tortillas.  Lightly oil or spray the tops and sides of the chimichangas. 
Bake for 15-20 minutes until they are golden brown.  Serve with rice and veggies.  I do not make a sauce for these however you can add salsa, queso, etc as you like.


A few side notes....
***These are a little bit spicy - I think they are pretty mild but others might think they have a good kick.  It all depends on your tolerance.  There will be those that don't think they are even remotely hot enough.  For my family, these were hot enough to not need salsa added.
If you prefer milder foods, replace the Rotel with diced tomatoes instead or replace the spices and rotel with a taco seasoning packet. 
We also use a lot of black beans.  You can use any kind you like or no beans at all. 

I used butter flavored cooking spray when I made these.  I don't own regular cooking spray Wink  Usually I use Crisco to grease pans but of course that's also butter flavored.  I don't own regular Crisco either lol.
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« Reply #1 on: July 21, 2011 01:25:11 PM »

I'll have to give this a try. I love chimichangas! Smiley
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Linnybelle
« Reply #2 on: July 22, 2011 05:22:10 AM »

That looks amazing.  I think I'm going to have to make them next week sometime.
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« Reply #3 on: July 26, 2011 07:40:10 AM »

Is there a specific cut of beef used or is it just ground beef?
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« Reply #4 on: July 26, 2011 10:04:49 AM »

Just cooked and shredded beef.  I crock pot cheap roasts for making shredded beef stuff.
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Linnybelle
« Reply #5 on: July 31, 2011 04:34:40 PM »

These were amazing!  I made beef roast yesterday for Sunday dinner and I was very excited to use the rest of it.  They will be wonderful for lunch tomorrow too.
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« Reply #6 on: August 02, 2011 05:13:43 AM »

Linnybelle thanks!  I really love these a lot.  I'm looking forward to making another round of them soon.  I had to cook a roast over the weekend as well and I'll be shredding it up today.. I think I see chimi's in the future too Cheesy
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