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
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
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
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.
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
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
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
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.
TOP NOTCH TOP ROUND CHIMICHANGAS
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.
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
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
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
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.
More about "favorite beef chimichangas recipes"
BEEF CHIMICHANGAS RECIPE - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
5/5 (7)Calories 717 per servingCategory Dinner, Main Dish
- Brown ground beef in a nonstick skillet. breaking it apart with a wooden spoon as it cooks. When it is about halfway cooked, add onion.
- Once onion is softened and beef is cooked, add garlic, chili powder, cumin, and oregano. Stir to mix and cook 30 seconds.
- Add refried beans and 1/2 cup tomato sauce from the 8-ounce can. Save leftover tomato sauce to add to sauce.
HOMEMADE BEEF CHIMICHANGAS - THE ANTHONY KITCHEN
From theanthonykitchen.com
COOKING MEXICAN FOOD AT HOME: EASY-TO-MAKE …
From 12tomatoes.com
10 BEST SHREDDED BEEF CHIMICHANGAS RECIPES | YUMMLY
From yummly.com
HOMEMADE CHIMICHANGA RECIPE - CHICKEN OR BEEF!
From therecipecritic.com
10 BEST MEXICAN CHIMICHANGA RECIPES | YUMMLY
From yummly.com
EASY BAKED BEEF CHIMICHANGA RECIPE [HOMEMADE!]
From beefsteakveg.com
BEEF CHIMICHANGA - BEYOND THE CHICKEN COOP
From beyondthechickencoop.com
BEEF AND CHEESE CHIMICHANGAS - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
BEEF CHIMICHANGA RECIPE - CREATE KIDS CLUB
From createkidsclub.com
BAKED CHEESY BEEF CHIMICHANGAS - BEST CRAFTS AND RECIPES
From bestcraftsandrecipes.com
HOW TO MAKE BEEF CHIMICHANGAS | CLASSIC BAKES
From classicbakes.com
SHREDDED BEEF CHIMICHANGAS - THE YUMMY BOWL
From theyummybowl.com
15 SHREDDED BEEF CHIMICHANGA RECIPE - SELECTED RECIPES
From selectedrecipe.com
HOW TO MAKE THE BEST BEEF AND CHEESE CHIMICHANGAS
From youtube.com
BEEF CHIMICHANGAS - PROVEN RECIPES
From proven-recipes.com
SHREDDED BEEF CHIMICHANGAS - SAVOR THE BEST
From savorthebest.com
BEEF AND CHEESE CHIMICHANGA RECIPE [SO SAVORY]
From beefsteakveg.com
FAVORITE BEEF CHIMICHANGAS RECIPE: HOW TO MAKE IT
BEEF CHIMICHANGA IS THE CRISPY FRIED VERSION OF THE BURRITO
From thechefscookingschool.com
BEEF AND CHEESE CHIMICHANGAS - CHEEKYKITCHEN
From cheekykitchen.com
BEEF CHIMICHANGA RECIPE - HISPANIC FOOD NETWORK
From hispanicfoodnetwork.com
FAVORITE BEEF CHIMICHANGAS RECIPE: HOW TO MAKE IT
CHIMICHANGAS WITH SHREDDED BEEF — BRENALOU BAKES.
From brenaloubakes.com
THE BEST BAKED CHIMICHANGAS RECIPE! - THE FLYING BAKER
From theflyingbaker.com
BEEF CHIMICHANGAS - A FAMILY FEAST®
From afamilyfeast.com
SHREDDED BEEF CHIMICHANGAS - HOUSE OF NASH EATS
From houseofnasheats.com
12 CHIMICHANGA RECIPES TO MAKE AT HOME | ALLRECIPES
From allrecipes.com
15 CHIMICHANGA RECIPE BEEF - SELECTED RECIPES
From selectedrecipe.com
15-MINUTE CHIMICHANGA RECIPE: USE YOUR LEFTOVERS! SHELF COOKING
From shelfcooking.com
BEEF AND CHEESE CHIMICHANGA - RECIPES AND KITCHEN
From recipesandkitchen.com
CHEESY BEEF CHIMICHANGAS - HAPPY HOMESCHOOL NEST
From happyhomeschoolnest.com
BEEF CHIMICHANGA RECIPE - BEEF AND BEAN CHIMICHANGAS
From eatingonadime.com
BEST TYPE OF BEEF FOR CHIMICHANGA RECIPE
From recipeschoice.com
QUESO-SMOTHERED BEEF CHIMICHANGAS - THE CHUNKY CHEF
From thechunkychef.com
HOMEMADE BEEF CHIMICHANGA RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
SAVORY BAKED BEEF CHIMICHANGAS - SAVVY SAVING COUPLE
From savvysavingcouple.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love