Beef Chimichangas Recipes

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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



Ground Beef Chimichangas image

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

1 lb ground beef
1 onion, finely chopped
1 (10 ounce) can Ro-Tel tomatoes
1 (1 1/4 ounce) envelope taco seasoning
1 cup cheddar cheese, grated
2 garlic cloves, smashed and chopped
1/2 teaspoon black pepper
12 burrito-size flour tortillas

BEEF CHIMICHANGAS

This recipe came from my favorite cookbook. It's called Step by Step cooking; Italian, Mexican and Chinese recipes. Hope you enjoy this as much as we do.

Provided by Miss Meliss

Categories     Meat

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9



Beef Chimichangas image

Steps:

  • Remove casing from chorizo. Heat large skillet over high heat until hot. Reduce heat to medium. Brown chorizo 6 to 8 minute.
  • Add beef. brown 6 to 8 minute
  • Add onion, garlic, and cumin. Cook 4 minute or until onion is soft. Discard fat.
  • Stir in tomato sauce. Reduce heat to low, cover and simmer 15 minute.
  • Uncover, increase heat to med. Cook until liquid has evaporated.
  • Warm tortillas.
  • Place 1/4 cup meat mixture on bottom half of 1 tortilla. Sprinkle with 1 tbs. cheese. Roll up folding the sides inches Repeat with remaining tortillas.
  • Heat 1 inches oil in skillet over medium high heat.
  • Fry 2 or 3 chimichangas at a time for 2 or 3 minute until golden brown on all sides.

Nutrition Facts : Calories 565.1, Fat 32.7, SaturatedFat 13.3, Cholesterol 93.2, Sodium 1083.7, Carbohydrate 35, Fiber 2.7, Sugar 3.4, Protein 31.2

6 ounces chorizo sausage
1 lb ground beef
1/2 cup finely chopped white onion
1 garlic clove, minced
1/2 teaspoon ground cumin
1 (8 ounce) can tomato sauce
12 flour tortillas (8 in.)
1 cup monterey jack cheese
vegetable oil

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



Beef Chimichangas image

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.

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

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



Beef Chimichangas image

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

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

BEEF CHIMICHANGAS

I ate a dish similar to this in a resteraunt. I could never find a recipe, so I made up my own. This recipe is almost exact to the one I had in the resteraunt. You can spice it up with peppers, guacomole, or anything else. Any meltable cheese can be used for the sauce. Let me know what you think.

Provided by pickypeanut davis

Categories     Cheese

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 14



Beef Chimichangas image

Steps:

  • cook meat till tender, then shred.
  • Place meat in a sauce pan and mix in tomatoes.
  • Cover and place on low heat.
  • Cheese sauce: melt margarine in a sauce pan, add onions and saute till transparent.
  • Stir in flour and allow to thicken.
  • Slowly add milk.
  • Stir in cheese cubes,salt, pepper, and dry mustard.
  • Cook over medium heat, constantly stirring until thickened.
  • pour in sauce bowl and set aside.
  • In a large pan heat oil over med.
  • heat till hot.
  • wrap some shredded meat mixture in flour tortilla and close securing it with toothpicks.
  • fry in oil on both sides till golden brown.
  • Place on a plate, top with cheese sauce, shredded lettuce, and a dollop of sour cream.
  • repeat till everyone is served.

1 -2 lb of slow cooked beef, shredded (roast or steak)
1 (14 ounce) can Mexican-style diced tomatoes
4 -6 large flour tortillas
1/3 cup oil
1/4 cup margarine
1 tablespoon minced onion
1/4 cup flour
2 cups milk
1/4 lb Velveeta cheese, cubed
1 teaspoon salt
1 dash pepper
1/4 teaspoon dry mustard
lettuce, shredded
sour cream

CHIMICHANGA

Another regional favorite with a Hispanic heritage, the chimichanga is the pride of Southern Arizona, in the heart of the southwestern cattle country that has produced some of our most distinctive beef dishes. Deep-fried and decked out with toppings, it's a souped-up burrito chockfull of chuck, vegetables and mild chile. For a colorful fiesta spread, serve chimichangas with Mexican Rice, Watermelon Ice and Orange Sangaree.

Provided by Food Network

Time 3h30m

Yield 4 servings

Number Of Ingredients 13



Chimichanga image

Steps:

  • Rub the roast with salt and pepper.
  • Warm 2 tablespoons of the bacon drippings in a Dutch oven or other large heavy pot over medium-high heat. Brown the roast on all sides. Reduce the heat to low, scatter half of the onion and half of the garlic over and around the meat. Pour the beef stock over it. Cover and simmer for 1 1/4 to 1 1/2 hours, until the roast is very tender. Let the meat sit in the cooking liquid until cool enough to handle. Drain the meat, reserving the cooking liquid. Shred the meat into bite-size pieces with your fingers or in several small batches in a food processor.
  • Warm the remaining 2 tablespoons bacon drippings in a heavy skillet over medium heat. Saute the remaining onion and garlic in the fat until the onion softens. Add the meat and saute until well-browned, about 10 minutes. Scrape the meat up from the bottom every few minutes, getting it crusty in some spots. Pour the reserved cooking liquid into the pan and add the tomatoes and chiles. Cook for about 15 minutes, until most of the liquid has evaporated. The meat should remain moist but not juicy. Adjust the seasoning if you wish. (The meat can be made ahead to this point and refrigerated, covered, for up to several days. Warm the meat before proceeding.)
  • You'll need about 5 cups of the shredded meat mixture for the chimichangas. Spoon it evenly over the tortillas. Roll up each tortilla, tucking in the ends to make a secure fat tube that resembles an overgrown Chinese egg roll. Secure the rolls with toothpicks.
  • Shortly before you plan to eat the chimichangas, warm at least 4 inches of oil in a Dutch oven or other large heavy pan to 375 degrees F. Fry the chimichangas one or two at a time until golden brown, about 3 minutes. Turn the chimis to fry them evenly. Drain them and arrange on serving plates. Top with cheese, sour cream, tomato, scallions and salsa. Serve immediately.

3-pound boneless shoulder chuck roast
Salt and freshly milled black pepper
1/4 cup bacon drippings or vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
1 cup beef stock
2 small tomatoes, preferably Italian plum, chopped
1/2 cup chopped roasted mild green chiles, such as New Mexican, preferably fresh or frozen, seeded
4 thin 10- to 12-inch flour tortillas, warmed
Vegetable oil for deep-frying
Grated Monterey Jack, asadero, or mild Cheddar cheese, or a combination
Sour cream, chopped tomato, and sliced scallions
Pico de Gallo (page 77) or other favorite salsa

ALMOST-FAMOUS CHIMICHANGAS

It has happened to all of us: A restaurant closes and just like that, a favorite dish is gone forever. For thousands of fans of the Tex-Mex chain Chi-Chi's, which shuttered its last 65 restaurants in 2004, that dish was the chimichanga: a big tortilla stuffed with beef, seafood or chicken, lettuce, jack cheese and salsa, and topped with a secret "zesty Mexi-sauce." We've seen endless message- board posts from fans pondering the recipe and reminiscing about that unforgettable topping. Now they can taste it again: Chefs in Food Network Kitchens re-created the old favorite from memory.

Provided by Food Network Kitchen

Time 1h

Yield 4 servings

Number Of Ingredients 24



Almost-Famous Chimichangas image

Steps:

  • Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.
  • Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up.
  • Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.
  • Saute onions and garlic cloves in a skillet with vegetable oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in green chiles; cook 2 minutes. Add chicken broth and simmer until thickened, then puree. Stir in cilantro.

2 tablespoons unsalted butter
4 tablespoons vegetable oil
1 white onion, chopped
3 cloves garlic, chopped
1 jalapeno pepper, diced (remove seeds for less heat)
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Kosher salt
1 small tomato, chopped, plus more for topping
2 tablespoons chopped fresh cilantro
2 1/2 cups shredded rotisserie chicken
1/4 cup sour cream
1 15-ounce can refried beans
4 10-inch flour tortillas
1 cup shredded Monterey Jack cheese, plus more for topping
Mexi-sauce, for topping (recipe follows)
Shredded lettuce, for topping
Mexican rice, for serving
1/2 cup chopped onion
2 chopped garlic cloves
2 4-ounce cans chopped green chiles (drained and rinsed)
1 cup chicken broth
1/4 cup chopped cilantro

TOP NOTCH TOP ROUND CHIMICHANGAS

Provided by Guy Fieri

Categories     main-dish

Time 3h50m

Yield 10 servings

Number Of Ingredients 23



Top Notch Top Round Chimichangas image

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.

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

DEEP-FRIED BEEF CHIMICHANGAS WITH GUACAMOLE

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 30m

Yield 12 chimichangas

Number Of Ingredients 19



Deep-Fried Beef Chimichangas with Guacamole image

Steps:

  • Slice each avocado in half lengthwise, pop out seed and slip off the skin. Smash the avocado in a bowl and add onion, chiles, cilantro, lime juice, tomatoes, and garlic and mix well. Season with salt and pepper, cover, and let sit in refrigerator for a couple of hours to allow flavors to combine.
  • Lay out tortillas and sprinkle about 1/8 cup cheese on each. Begin heating vegetable oil to 350 degrees F in deep-fryer.
  • In a large skillet heat olive oil over medium-high heat and saute onion until translucent. To this pan, add ground beef, tomato paste, chili powder, cumin, celery salt, and salt and pepper, and cook until browned. Divide meat mixture into equal amounts in the pan. Then using a slotted spoon to leave excess liquid behind, transfer meat mixture to the center of each tortilla and fold the tortilla into a closed packet and secure using a wooden skewer or round toothpicks. Deep fry chimichangas until golden brown. (Alternatively, you can skip the deep frying step altogether by arranging the chimichanga packets on a baking sheet and bake until cheese melts and tortillas begin to firm up, about 5 to 10 minutes in a preheated 350 degrees F oven.) Remove skewers/toothpicks before serving.

3 ripe avocados
1 large red onion, diced
2 serrano chiles, stems and seeds removed and chopped (use gloves to handle these)
1/4 cup freshly chopped cilantro leaves
1/4 cup fresh lime juice (1 or 2 limes depending on size)
3 ripe tomatoes, seeds removed and diced
3 cloves garlic, roughly diced
Salt and freshly ground black pepper
12 large flour tortillas
1 1/2 cups shredded Monterey Jack cheese
1 liter vegetable or canola oil
2 tablespoons olive oil
1 large red onion, sliced
3 pounds ground beef
1 (6-ounce) can tomato paste
4 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons celery salt
Salt and freshly ground black pepper

FAVORITE BEEF CHIMICHANGAS

Feeding a hungry crowd? Turn to these mouthwatering chimichangas, which feature slow-roasted beef and melted cheese inside a crispy tortilla. Everyone will want the recipe!

Provided by Taste of Home

Categories     Dinner

Time 8h30m

Yield 16 servings.

Number Of Ingredients 13



Favorite Beef Chimichangas image

Steps:

  • Cut roast in half; place in a 4- or 5-qt. slow cooker. Arrange potatoes around the roast; pour water over potatoes. Drizzle meat with soy sauce. Sprinkle with garlic salt and pepper. Top with green chilies. Cover and cook on low for 7-9 hours or until meat is very tender., Remove roast to a platter. Shred meat with two forks and return to the slow cooker. Combine flour and taco seasoning; stir into meat mixture. Cover and cook 30 minutes longer or until juices are thickened., To assemble chimichangas, using a slotted spoon, spoon 1/2 cup meat mixture off-center on each tortilla. Sprinkle with 1/4 cup cheese. Fold up edge nearest filling; fold in both sides and roll up., In a large skillet, fry chimichangas, folded side down, in oil in batches until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve with toppings if desired.

Nutrition Facts : Calories 509 calories, Fat 21g fat (11g saturated fat), Cholesterol 94mg cholesterol, Sodium 914mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 7g fiber), Protein 32g protein.

1 boneless beef chuck roast (3-1/2 pounds)
2 cups chopped peeled potatoes
1-1/2 cups water
1 tablespoon reduced-sodium soy sauce
2 teaspoons garlic salt with parsley
3/4 teaspoon pepper
2 cans (4 ounces each) chopped green chilies
2 tablespoons all-purpose flour
2 tablespoons taco seasoning
16 flour tortillas (10 inches), warmed
4 cups shredded cheddar cheese
1/3 cup canola oil
Optional toppings: guacamole, salsa or sour cream

BEEF AND BEAN CHIMICHANGAS

This is an awesome recipe, if you like Mexican food! These tasty beef and bean treats are baked instead of fried.

Provided by Nicole

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 8

Number Of Ingredients 14



Beef and Bean Chimichangas image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Brown the ground beef in a skillet over medium-high heat. Drain excess grease, and add the onion, bell pepper, and corn. Cook for about 5 more minutes, or until vegetables are tender. Stir in the taco sauce, and season with chili powder, garlic salt and cumin, stirring until blended. Cook until heated through, then remove from heat, and set aside.
  • Open the can of beans, and spread a thin layer of beans onto each of the tortillas. Spoon the beef mixture down the center, and then top with as much shredded cheese as you like. Roll up the tortillas, and place them seam-side down onto a baking sheet. Brush the tortillas with melted butter.
  • Bake for 30 to 35 minutes in the preheated oven, or until golden brown. Serve with lettuce and tomato.

Nutrition Facts : Calories 821.3 calories, Carbohydrate 83.6 g, Cholesterol 96.9 mg, Fat 36 g, Fiber 8.9 g, Protein 40.1 g, SaturatedFat 17 g, Sodium 1855 mg, Sugar 6.1 g

1 pound lean ground beef
¾ cup chopped onion
¾ cup diced green bell pepper
1 ½ cups whole kernel corn
2 cups taco sauce
2 teaspoons chili powder
1 teaspoon garlic salt
1 teaspoon ground cumin
1 (16 ounce) can refried beans
8 (12 inch) flour tortillas
1 (16 ounce) package shredded Monterey Jack cheese
1 tablespoon butter, melted
shredded lettuce
1 tomato, diced

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



Roast Beef Chimichangas image

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.

1/2 cup chopped onion
1/2 teaspoon minced garlic
1 tablespoon canola oil
1-1/2 cups shredded cooked roast beef
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup salsa
1/4 teaspoon ground cumin
1/2 cup shredded cheddar cheese
6 flour tortillas (10 inches), warmed
Oil for deep-fat frying

OVEN-FRIED BEEF CHIMICHANGAS

A good, simple alternative to deep-frying. I think I got this from OAM Cookbook years ago. Make sure the tortillas are room temperature or they will crack when you roll them. You can microwave the whole package for about 20 seconds to speed things up.

Provided by AuntMare

Categories     Beans

Time 45m

Yield 10 serving(s)

Number Of Ingredients 14



Oven-Fried Beef Chimichangas image

Steps:

  • Preheat oven to 350 degrees.
  • Brown beef in large skillet; drain, if necessary.
  • Add onions, garlic and salt, and cook until onions are soft.
  • Stir in refried beans and spices. Remove from heat.
  • Scoop 1/3 cup of meat filling a little off center on the tortilla.
  • Fold up edge closest to you over the filling.
  • Fold in each side and roll all the way.
  • Place on cookie sheet and repeat with all the tortillas.
  • Brush melted butter over the chimichangas making sure to get some on the bottom side as well.
  • Bake at 350 degrees for 25 to 30 minutes until golden brown.
  • While the chimichangas are baking, heat the sauce ingredients in a small sauce pan. Keep warm.
  • Serve the chimichanga with the sauce drizzled over the top and sprinkle with cheese, if desired.
  • These can be frozen before baking and kept in a zip top bag. To reheat, let thaw in refrigerator overnight and bake as usual.

1 lb lean ground beef
1/2 cup onion, chopped
2 garlic cloves, minced
1/2 teaspoon salt
1 (16 ounce) can fat-free refried beans
1/2 cup tomato sauce
2 teaspoons chili powder
1/2 teaspoon cumin
10 (10 inch) flour tortillas
1/4 cup butter, melted
1 cup tomato sauce
1 cup salsa
2 teaspoons chili powder
1/2 cup Mexican blend cheese (optional)

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



Beef Chimichangas for Two image

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.

1/2 pound boneless beef chuck roast, cubed
2 tablespoons finely chopped onion
2 tablespoons canned chopped green chilies
1 garlic clove, minced
1/4 teaspoon ground cumin
1/4 teaspoon salt
Dash pepper
1-1/2 to 2 cups water
SALSA VERDE:
2 tomatillos, husks removed, chopped
2 tablespoons finely chopped onion
1 teaspoon canola oil
2 teaspoons canned chopped green chilies
2 teaspoons minced fresh cilantro
4 garlic cloves, minced
Dash salt and pepper
2 flour tortillas (8 inches), warmed
Oil for deep-fat frying

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



Shredded Beef Chimichangas image

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

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

CHI CHI'S BEEF CHIMICHANGAS

Delicious recipe that is quite similar to a popular Chi Chi's restaurant dish. Seasoned ground beef and cheese are rolled in a tortilla, smothered in green chile sauce, topped with sour cream and sliced green onions. I adapted this from a posting at recipelink submitted by "Jill". It is important to use Chi Chi's restaurante fiesta seasoning mix. Don't skip the sauce or garnishes. Enjoy!

Provided by kookiekrumb

Categories     < 60 Mins

Time 1h

Yield 6 chimichangas, 6 serving(s)

Number Of Ingredients 15



Chi Chi's Beef Chimichangas image

Steps:

  • In a saucepan mix the sauce ingredients (excluding the cornstarch and water). Bring to a boil, lower the heat and continue to simmer stirring occasionaly while you complete the recipe. It should end up reduced to about half. Once reduced stir in the cornstarch mixed with the water. Cook until thickened and set aside.
  • Brown the ground beef, drain, and stir in the fiesta restaurante seasoning mix and 1/2 cup water and simmer for 5 minutes.
  • Divide the meat evenly on the tortillas (1/3 of the way down the tortilla) do the same with the cheese.
  • Roll the tortilla (starting at the end with the meat/cheese) after rolling once, fold in the ends and finish rolling. To hold it together you may need to use toothpicks or a flour and water mixture to seal them.
  • Fry until golden brown or bake in the oven.To bake in the oven: brush with vegtable oil or butter and bake on middle shelf at 400 degrees for 25 minutes. Finish under the broiler for approx 2-3 minutes until golden brown. Watch carefully when under the broiler.
  • Serve with sauce over the top, garnish with a dollop of sour cream and sliced green onions. I usually serve this with some shredded lettuce and diced tomatoes or refried beans.
  • Enjoy!

1 -1 1/2 lb ground beef
1 (7/8 ounce) package Chi Chi's restaurante fiesta seasoning mix
1/2 cup water
3 cups shredded monterey jack cheese
6 -12 inches flour tortillas
vegetable oil
8 ounces green chilies, 2 cans 4 ounce each (do not drain)
1 1/2 teaspoons beef bouillon
3 cups water
3/4 teaspoon onion powder
1 1/2 teaspoons garlic powder
1 tablespoon cornstarch
1/3 cup water
sour cream
1 bunch sliced green onion

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