Serve with shredded cheese, sour … Remove cover, and cook until liquid has evaporated, and beef is well browned, about 10 minutes. This means it’s cheap and easy. Add the shredded meat, green chili salsa, and beef broth. (3 to 4) (These are not all that hot) Baked chimichangas with shredded beef are an easy and delicious way to use up any leftover slow cooker pot roast you might have! I get out my electric knife * and it makes the job really quick and easy. You could also make machaca out of leftovers, if you have any! Awesome!! I made these tonight and they were delicious! Just throw some stew meat in the crock pot, let it cook all day, fry it in a tortilla and add some toppings. baked chimichanga, best chimichanga recipe, easy chimichanga recipe, healthy chimichanga, « Chocolate Covered Almond Cookies (Vegan | Gluten Free). Bake in preheated oven for 8 to 10 minutes, or until golden brown. I added some salt and cayanne to the beef while it was cooking which helped. For other great recipes, check out the Meal Plan Monday link-on Southern Bite! This will make the chimichanga crunchy and add a little more texture to the tortilla. You saved Shredded Beef Chimichangas to your. Please tag me on IG @theyummy_bowl, using the hashtag #theyummy_bowl. Garnish with Pico De Gayo, chopped cilantro or parsley, lime, sour cream or yogurt and basically anything you desire! It creates the perfect amount of crunch. To bake (healthier): preheat the oven at 350° F. Place rolled burritos on a baking sheet seam side down and spray or lightly brush the top of the burrito with vegetable oil. Subscribe below to get Chattavore's weekly newletter AND a free set of recipe cards to help you learn to cook from scratch! If you put the meat in a tortilla and fry it fresh you can’t even tell it is technically a leftover. Burritos, tacos, taquitos...I'm going to try it next with chicken, but the beef came out awesome...and because it was already cut up, there was no fat to mess with. 1 t oregano When the meat is cooked in the crockpot so slowly for such a long time, it gets very tender. Filed Under: Dinner Tagged With: burrito, chimichanga, mexican, pico de gayo, spicy, tortilla, Your email address will not be published. Pour in water. Total Carbohydrate Flip the meat over and sprinkle the other half of the taco seasoning on the meat. Mary Yield: 4 servings. Make burritos out of the shredded beef adding your favorite burrito fillings such as refried beans, Mexican rice and cheese. I actually like it better than a lot of restaurant chimichanga meats that are often too dry. But I always thought they were too complicated to try at home, so I came up with this easy recipe. (3 to 4) (These are not all that hot) Add comma separated list of ingredients to exclude from recipe. You definitely should be able to. My husband and I both really enjoyed it! My husband and I both really enjoyed it! You can use shredded beef or chicken, however, I used some taco spiced ground beef. I put the cheese on top of the meat before folding. Whenever I go to a new Mexican restaurant, the thing I always try is their chimichanga. Brush both sides of each tortilla with melted butter. Burritos, tacos, taquitos...I'm going to try it next with chicken, but the beef came out awesome...and because it was already cut up, there was no fat to mess with. This meat can be used for tacos, enchiladas, etc as well. Hope you like it as much as my family does. If so, what’s your favorite way to eat them? Paleo Dinner Recipes Index – You Always Need More, Paleo Grilled Steak Fajitas Recipe and Chimichurri Sauce. When soft return meat to pan. Come and join me in my culinary adventures where we'll be using simple ingredients and transforming them into delicious healthy meals that are easy to make and guaranteed your family will love. 2 T sour cream. My husband reluctantly tried it and now it’s one of his favorite dishes. I judge the restaurant by their chimichanga. My husband and I both really enjoyed it! 0 %, ounces diced tomatoes with lime and cilantro. and it helps other TYB readers who are planning to make this recipe. Oh, did I mention? This meat can be used for tacos, enchiladas, etc as well. Leftovers are great for making tacos, soups, quiches, etc. Plus, the price is right. 3 cloves garlic -- minced Spoon shredded beef filling down center of each tortilla. I turned off the burner, but left the pot on it and let the pressure drop on its own, about 20 min. If you try this recipe, please leave a comment and a star rating below. Repeat with remaining tortillas. https://chattavore.com/baked-chimichangas-with-shredded-beef/, Slow Cooker Pot Roast with Homemade “Onion Soup”, Reuben Sandwiches from Leftover Corned Beef, 2 tablespoons canola or vegetable oil, divided, 1 red bell pepper, seeded and thinly sliced, 1 poblano pepper, seeded and thinly sliced, 2 cups shredded leftover beef roast (you could also use chicken or pork), 1 cup (4 ounces) shredded pepper jack, Monterey jack, or cheddar cheese, sour cream, guacamole, and salsa, for serving (optional). Spoon about 1/3 cup of beef mixture off-center on each tortilla. To fry: Fill a large skillet (cast iron preferred) with about 1 inch of vegetable oil. Trim the excess fat (if any) on the boneless beef chuck roast and add it to the bottom of a 5 quart or larger slow cooker. 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 cloves, and let that defrost some more until the water evaporated and it slightly browned. Bake for 10 minutes. You’ll need just a few ingredients for this recipe. Brush the chimichangas with oil, transfer to oven, and bake for 15 minutes or until they’ve become golden brown on the outside. 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. But...I have a father who is allergic to chicken. Pour over beef. Other foods, like macaroni and cheese, change texture when reheated, so they need a little extra milk or maybe some more cheese stirred in. Full Nutrition Disclaimer can be found here. This does not affect the cost to you. Do you like leftovers? 1 c water This post contains affiliate links. 3 cloves garlic -- minced That’s why I think a crock pot is such a budget-friendly investment. I call it “repurposing”. So good and so easy. Copyright © 2020 | All content property of Chattavore and may not be reproduced without permission | Cha Creative Clique. 2.8 g I lightly browned the meat, then added all the rest of the ingredients, except the cheese, and pressure cooked for 15 min. I don’t mean that they never have leftovers and therefore never have the opportunity to eat leftovers…I mean that they dislike leftovers, so much so that anything that doesn’t get eaten in their house the first go-round gets tossed. Required fields are marked *. Your email address will not be published. This slow cooker shredded beef chimichanga recipe is actually really easy to make. Thank you, appreciated! Then after you cook your beef, all you do is throw it in a flour tortilla and fry it in a little oil in a frying pan and add your sides and toppings. Shred the meat with a fork or tongs. Overall though a great recipe! I cook stew meat in the Instant Pot all the time. Stir in the beans, onion, 1/2 cup tomato sauce, chili powder, garlic and cumin. Then I put it in my crock pot with 2 cups of beef broth and the full amount of chili powder and more cumin than the recipe called for...about another half teaspoon more...and the red wine vinegar...left it on low for 8 hours. I then returned it to the the pot added a small can of green chilies and cooked the juice down, but was careful not to dry the meat. If continuing on to make chimichangas, follow recipe #28148. This quick and easy recipe for Crock-Pot Shredded Beef Chimichangas is super simple. Bake more until cheese is melted. excellent. I cooked Recipe #28148 and loved it. i did the beef in the slowcooker and made 8 minis instead fo 4 large. Fill the center of each tortilla with warmed Slow Cooker Pulled Beef, taco sauce, chopped tomatoes, sweet corn, and cheese. For more information, please read my disclosures. When I came home, all I had to do was stir it and it all fell apart, and the juice was absorbed, but it was not dry at all, it was still very juicy. Add the onions and pepper to the skillet and cook, stirring constantly, until tender, five to eight minutes. That means that I take one food and turn it into something else. Open a package of tortillas and place in microwave … 2 T adobo sauce from can Brush both sides of the chimichangas with the remaining oil. I did use only 1 tablespoon of chili and added some garlic. Cover, and cook for 30 minutes. Chimichanga is basically deep-fried burritos that is common in Tex-Mex and other Southwestern U.S. cuisine. Easy Taco Dinner Party Board (with 2 different taco recipes), Chocolate Covered Almond Cookies (Vegan | Gluten Free), Shredded cheese (Monterey, Cheddar are perfect for this!). As for the process, keto chimichangas are simple to make at home. and my mission is to take all your favorite recipes and figure out how to serve them on a Tuesday. Fold edge nearest filling up and over to cover. Fold ends over filling, then fold sides to center to make a packet. In a medium skillet, preheat one tablespoon of the oil over medium heat. Please comment below and let me know how you like this recipe. In a medium skillet, preheat one tablespoon of the oil over medium heat. i served with a brown chipotle sauce found on the web. Add 2 chopped tomatoes (I used 1/2 can rotel) & 1/2 chopped bell pepper (I also added 2 jalapenos). These are very good. This is my favorite idea of Mexican comfort food!

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