Beef Chimichangas Recipes

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BEEF CHIMICHANGAS



Beef Chimichangas image

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

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

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

DEEP-FRIED BEEF CHIMICHANGAS WITH GUACAMOLE



Deep-Fried Beef Chimichangas with Guacamole image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 30m

Yield 12 chimichangas

Number Of Ingredients 19

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

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.

BEEF CHIMICHANGAS



Beef Chimichangas image

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

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

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

BEEF CHIMICHANGAS



Beef Chimichangas image

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

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

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.

TOP NOTCH TOP ROUND CHIMICHANGAS



Top Notch Top Round Chimichangas image

Provided by Guy Fieri

Categories     main-dish

Time 3h50m

Yield 10 servings

Number Of Ingredients 23

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

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.

BEEF AND BEAN CHIMICHANGAS



Beef and Bean Chimichangas image

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

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

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

GRILLED BEEF CHIMICHANGAS



Grilled Beef Chimichangas image

I created this recipe when I didn't have the ingredients for my go-to dish. After making this, it became my new favorite! -Jackie Burns, Kettle Falls, Washington

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 9

1 pound lean ground beef (90% lean)
1 small onion, chopped
2 garlic cloves, minced
1 can (4 ounces) chopped green chiles
1/4 cup salsa
1/4 teaspoon ground cumin
6 whole wheat tortillas (8 inches)
3/4 cup shredded Monterey Jack cheese
Reduced-fat sour cream and guacamole, optional

Steps:

  • In a large skillet, cook beef, onion and garlic over medium heat 6-8 minutes or until beef is no longer pink and onion is tender, breaking up beef into crumbles; drain. Stir in chiles, salsa and cumin., Spoon 1/2 cup beef mixture across center of each tortilla; top with 2 tablespoons cheese. Fold bottom and sides of tortilla over filling and roll up., Place chimichangas on grill rack, seam side down. Grill, covered, over medium-low heat 10-12 minutes or until crisp and browned, turning once. If desired, serve with sour cream and guacamole.

Nutrition Facts : Calories 295 calories, Fat 12g fat (5g saturated fat), Cholesterol 60mg cholesterol, Sodium 370mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 4g fiber), Protein 22g protein. Diabetic Exchanges

OVEN-FRIED BEEF CHIMICHANGAS



Oven-Fried Beef Chimichangas image

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

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)

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.

GROUND BEEF CHIMICHANGAS



Ground Beef Chimichangas image

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

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

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

SHREDDED BEEF CHIMICHANGAS



Shredded Beef Chimichangas image

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

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

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

FAVORITE BEEF CHIMICHANGAS



Favorite Beef Chimichangas image

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

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

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.

BAKED BEEF AND BEAN CHIMICHANGAS RECIPE



Baked Beef and Bean Chimichangas Recipe image

Most chimichangas are fried, but these Ground Beef and Refried Bean Chimichangas are baked to crispy perfection. The perfect meal for any busy weeknight.

Provided by Steph Loaiza

Categories     Main Course

Time 45m

Number Of Ingredients 7

1 pound ground beef
½ onion (chopped)
16 ounces refried beans (1 can)
8 ounces Mexican cooking sauce (1 bottle, (or taco sauce - I like to use Chile and Roasted Garlic from Old El Paso))
2 cups shredded Monterey Jack cheese
8 flour tortillas ((10 inch))
1 Tablespoon butter (melted)

Steps:

  • Preheat oven to 350 degrees.
  • In a large skillet, brown the ground beef with the onion over medium-high heat.
  • Drain grease.
  • Add the refried beans and sauce, stirring until it is completely combined and warmed all the way through.
  • Spoon the beef and bean mixture onto each tortilla (I spooned about 3 generous spoonfuls onto each)
  • Top with cheese, and then roll it up.
  • Place them all seam side down on a greased baking sheet.
  • Brush melted butter over the top of each Chimichanga.
  • Bake for 30-35 minutes (until the tops start to turn a golden brown).

Nutrition Facts : Calories 422 kcal, Carbohydrate 28 g, Protein 22 g, Fat 23 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 69 mg, Sodium 1113 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving

ROAST BEEF CHIMICHANGAS



Roast Beef Chimichangas image

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

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

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.

BEEF AND BEAN CHIMICHANGAS



Beef and Bean Chimichangas image

My family never gets bored with what I serve for dinner, because I'm always trying new recipes. These chimichangas, though, are often requested especially by our teenage daughter.-Janice Lyons, Eagle River, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 16 chimichangas.

Number Of Ingredients 10

1-1/2 pounds ground beef
1 medium onion, chopped
1 medium green pepper, chopped
1 garlic clove, minced
2 cans (16 ounces each) refried beans
1/2 cup shredded cheddar cheese
1/2 cup taco sauce
16 flour tortillas (10 inches)
Vegetable oil
Toppings: shredded lettuce, sour cream, chopped ripe olives, chopped tomatoes, additional cheddar cheese

Steps:

  • In a large skillet, cook beef, onion, green pepper and garlic over medium heat until the meat is no longer pink; drain. Add the beans, cheese and taco sauce. Cook and stir until cheese is melted, about 5 minutes. Remove from the heat., Spoon about 1/3 cup beef mixture off-center on each tortilla. Fold up edge nearest filling; fold in both sides and roll up. Secure with a toothpick. In a large skillet, fry tortillas, folded side down, in oil for 2-3 minutes or until lightly browned. Turn; cook 2-3 minutes longer. Drain on paper towels. Discard toothpicks. Serve with toppings of your choice.

Nutrition Facts : Calories 328 calories, Fat 9g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 574mg sodium, Carbohydrate 38g carbohydrate (2g sugars, Fiber 8g fiber), Protein 16g protein.

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From cheekykitchen.com


21 AUTHENTIC BEEF CHIMICHANGA RECIPE - SELECTED RECIPES
21 Authentic Beef Chimichanga Recipe. Shredded Beef Chimichangas. 3 hr 10 min. Beef chuck roast, sour cream, red wine vinegar, beef broth, salsa. 4.4 309. Allrecipes. Beef Chimichangas. 35 min. Lean ground beef, refried beans, sour cream, tomato sauce, cheddar cheese. 5.0 7. Spicy Southern Kitchen. Top Notch Top Round Chimichangas . 3 hr 50 min. …
From selectedrecipe.com


BEEF AND CHEESE CHIMICHANGA - RECIPES AND KITCHEN
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.
From recipesandkitchen.com


AIR FRYER BEEF CHIMICHANGAS
Instructions: In a large skillet, heat canola oil over medium high, add ground beef in an even layer. Allow first side to brown 3 minutes; then cover evenly with taco seasoning. Add 1/4-cup water and green chilies. Fold chilies into beef; cook until no pink remains, 4 to 5 minutes; set aside to cool. Working in batches of three, wrap tortillas ...
From certifiedangusbeef.com


BEEF CHIMICHANGA - BEYOND THE CHICKEN COOP
2022-03-28 Repeat with remaining tortillas. Place 1 inch of oil in a heavy skillet and heat over medium heat until temperature reaches 365°F - 370°F. Use tongs to carefully place one filled tortilla in the pan. Hold chimichanga with tongs to prevent tortilla from …
From beyondthechickencoop.com


12 CHIMICHANGA RECIPES TO MAKE AT HOME | ALLRECIPES
2022-02-22 View Recipe. Chicken chimichangas are deep-fried until golden-brown, then topped with a spicy avocado mixture. "This recipe is a little involved but definitely worth the time it takes to prepare it," according to reviewer LADY_ULALA. "Very …
From allrecipes.com


21 BEEF CHIMICHANGAS RECIPE - SELECTED RECIPES
11 Related Question Answers About Beef Chimichangas Recipe. What is traditionally in a chimichanga? Traditionally, a chimichanga is filled with a combination of rice, beans, meat and cheese, similar to a burrito. You can opt for seasoned Mexican-style rice or yellow rice or even plain white rice. As for the beans, refried beans, black beans or ...
From selectedrecipe.com


BEEF CHIMICHANGA RECIPE - HISPANIC FOOD NETWORK
2016-10-26 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 …
From hispanicfoodnetwork.com


HOW TO MAKE BEEF CHIMICHANGAS | CLASSIC BAKES
2021-10-20 When the steak has rested, slice into thin shreds. Chimichangas. Separate the Pepper Jack cheese into two potions 8 oz and 4 oz. Preheat the oven to 400 °F/ 204 °C and place a rack in the middle of the oven. Using a large bowl add the carne asada, chili, cumin, paprika, oregano, onion, tomato, bell pepper, cream cheese and 8 oz portion of ...
From classicbakes.com


BEEF AND CHEESE CHIMICHANGAS - SWEET PEA'S KITCHEN
Step 1. Add the ground beef to a skillet over medium-high heat on the stove. Cook until the meat is completely browned, and drain off the excess liquid. Step 2. Place the beans, onion, minced garlic, ½ cup of the tomato sauce chili powder, oregano, cumin, and salt and pepper to taste into the skillet with the meat.
From sweetpeaskitchen.com


BEEF CHIMICHANGAS - A FAMILY FEAST®
2013-09-12 Instructions. Heat vegetable oil to 350 degrees in a large heavy bottomed pan full enough to cover the chimichangas while cooking. Lay out the four tortillas and divide the heated ( shredded beef) and two cheeses equally between them. Roll tightly from one side to the other and fold over each end and pinch closed with a bull dog clip.
From afamilyfeast.com


HOMEMADE BEEF CHIMICHANGAS - THE ANTHONY KITCHEN
2018-10-01 In a large skillet, heat the oil over medium-high heat. Add the jalapeño and onion, and sauté until softened, 6-8 minutes. Scatter the ground beef across the skillet. Add the cumin, chili powder, salt, paprika, and pepper, and continue to break up the beef with a wooden spoon or spatula, mixing it in with the vegetables.
From theanthonykitchen.com


SHREDDED BEEF CHIMICHANGAS - SAVOR THE BEST
2022-04-21 Place the shredded beef in a covered bowl while you prepare the filling. Heat the oil in a large skillet, add the onions and cook until they are translucent, add the garlic and cook an additional one minute. Remove the skillet from the heat and add the green peppers, oregano, cumin, and chili powder.
From savorthebest.com


CHOPPED BEEF CHIMICHANGAS (WITH PEPPERS) | MEALSBYMR
2022-01-06 Prepare beef accordingly. Pat dry and thinly slice into bite sized pieces. To a hot skillet add oil. Then, toss in the sliced beef, onion powder, chili powder, salt, and pepper. Cook and stir until no longer pink on the outside. Stir in beef broth, minced garlic, sliced peppers, cover with a lid and simmer until beef is tender.
From mealsbymr.com


BEEF CHIMICHANGAS - PROVEN RECIPES
2021-04-29 2. Crumble beef into skillet with chorizo. Brown over medium-high heat 6 to 8 minutes, stirring to separate meat. Add onion, garlic and cumin; cook and stir 4 minutes or until onion is softened. Spoon off and discard fat from skillet. 3. Stir in tomato sauce and bring to a …
From proven-recipes.com


BEEF CHIMICHANGAS RECIPE - RECIPES.NET
2022-03-24 Brown the ground beef, onion, garlic, taco seasoning, and oregano in a skillet over medium heat for about 8 minutes, breaking the meat up into crumbles as it cooks. Drain off excess fat. Stir in sour cream, chilies, and vinegar until well mixed. Remove from heat, and mix in the Cheddar cheese. Melt the margarine in a small skillet over low heat.
From recipes.net


CHEESY BEEF CHIMICHANGAS - HAPPY HOMESCHOOL NEST
2021-08-23 What do you need to make Cheesy Beef Chimichangas. 1 clove garlic, minced. ½ tsp or more to taste, of taco seasoning mix. 1 tsp dried oregano. 1 pound ground beef. 1 small onion chopped well. ¼ cup sour cream. 4 ounces chopped green chilis. ¼ cup margarine. 1 can pinto beans with juice. 1 cup Sharp Cheddar Cheese, shredded. 6 small tortillas ...
From happyhomeschoolnest.com


BEEF CHIMICHANGA RECIPE - BEEF AND BEAN CHIMICHANGAS
2020-09-30 Instructions. Preheat the oven to 350 degrees F. In a large skillet, brown the ground beef with the onion, green bell pepper and garlic over medium heat. Drain the excess grease. Reduce the temperature to low and stir in the refried beans, taco sauce and black pepper.
From eatingonadime.com


15-MINUTE CHIMICHANGA RECIPE: USE YOUR LEFTOVERS! SHELF COOKING
Add cheese and other desired fillings including rice or beans if you would like. Fold one end of the tortilla over the top of the filling, then fold the sides over the top. Continue folding until the chimichanga is secure and no fillings can escape. Heat a ½ inch of vegetable oil in the frying pan over medium heat.
From shelfcooking.com


BEEF AND CHEESE CHIMICHANGA RECIPE [SO SAVORY]
Return the meat to the skillet over medium heat. Combine all of the seasonings and water in a large mixing bowl and thoroughly combine. Continue to cook until the water has been absorbed. In a separate skillet, heat the vegetable oil over medium heat. Begin assembling the burritos while the oil heats up.
From beefsteakveg.com


21 ROAST BEEF CHIMICHANGA RECIPE - SELECTED RECIPES
21 Roast Beef Chimichanga Recipe. Shredded Beef Chimichangas. 3 hr 10 min. Beef chuck roast, sour cream, red wine vinegar, beef broth, salsa. 4.5 307. Allrecipes. Shredded Beef Chimichangas. 7 hr 30 min. Pound chuck roast, beef roast, red wine, green peppers, monterey jack cheese. 4.5 14. Savor the Best – Roast Beef Chimichangas. 30 min. Cooked roast beef, …
From selectedrecipe.com


SHREDDED BEEF CHIMICHANGAS - HOUSE OF NASH EATS
2017-04-08 Add the shredded meat, green chili salsa, and beef broth. Cook, stirring occasionally, for about 5 minutes, giving the mixture time to thicken a bit and for the meat to absorb some of the salsa and broth. Taste and adjust salt, if necessary. Remove from heat. Warm the tortillas in the microwave between two damp paper towels for one minute so ...
From houseofnasheats.com


SAVORY BAKED BEEF CHIMICHANGAS - SAVVY SAVING COUPLE
2020-07-20 Preheat oven to 400 degrees Fahrenheit. Lay out tortillas and add an even amount of refried beans to each. Add an even amount of seasoned beef to each. Sprinkle cheese on each. Add a little red onion (about a tablespoon each). Fold in one inch of each side of the tortilla, then roll upwards towards the bottom.
From savvysavingcouple.net


QUESO-SMOTHERED BEEF CHIMICHANGAS - THE CHUNKY CHEF
2019-02-18 Add vinegar, garlic, cumin, oregano, cloves, pepper, salt, beef stock, lime juice and chipotle chiles to a blender and puree until smooth. Stir in drained green chiles. Pour sauce over meat in slow cooker, turn to fully coat meat in the sauce, then add bay leaves. Cover, and cook on LOW for 10 hours (or HIGH for 6 hours).
From thechunkychef.com


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Top Asked Questions

How to make beef and cheese chimichangas in the oven?
To make beef and cheese chimichangas in the oven, start by preheating your oven to 350 degrees F. Then, brown your beef in a skillet over medium heat until it’s cooked through. Drain any excess fat, and then add the cheese and green onions to the beef. Wrap the beef mixture up in a flour tortilla, and then place it seam-side down on a baking sheet.
How do you make chimichangas with tortillas?
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.
What is in a chimichanga?
What is a Chimichanga? Chimichanga is a baked or deep-fried burrito. Beef Chimichanga prepared by filling a flour tortilla with sauteed ground beef or carne asada, cheese, beans, lettuce or spinach, and folding it into a rectangular shape.
How to cook chimichanga in electric skillet?
In a large saucepan, combine the chiles, 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 1-1/2-2 minutes on each side or until browned. Drain on paper towels. Sprinkle with cheese. Serve with sauce. What is a chimichanga?

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