Baked Shredded Beef Chimichangas Recipes

Steps:

• Heat oven to 350 degrees.
• In a medium sized mixing bowl add the cooked beef, salsa verde, and refried beans. Stir together.
• Spread 1/2 cup filling down the center of the tortilla. Fold each tortilla into a rectangular packet around the filling and place folded side down in a 9 x 13 inch dish.
• Spray each tortilla generously with nonstick cooking spray and bake for 15 minutes.
• Then turn over and cook for another 15 minutes.
• Top with cheese, tomatoes, sour cream, guacamole, and salsa.

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.

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.

Steps:

• Put the steak, cumin seeds, cinnamon stick, and bullion in a saucepan and cover with water.
• Bring to a boil and allow to simmer until the meat shreds easily with a fork.
• (this takes longer with tough cuts of meat) Remove meat from liquid, shred and put aside.
• Strain liquid and set aside.
• Spray a large skillet with non-stick spray and add onions and garlic.
• Cook until the onions are translucent.
• Add chili powder, cumin, cinnamon, and cayenne and mix in well.
• Add salsa, chilies, and shredded meat and combine.
• Measure 1/2 cup of the meat cooking liquid and add to the mixture-- allow to simmer until the liquid is almost all absorbed.
• Spray a 13x9-inch glass baking dish with non-stick spray--give it a fairly heavy coating of spray.
• Preheat oven to 450°F.
• Warm your tortillas.
• Lay out one tortilla put 1/6 of the mixture in the center and fold up the bottom end.
• Top with 1/6 of the shredded cheese.
• Fold the right side and then the left and roll up the chimichanga.
• Put seam side down in the glass dish-- fold remaining 5 chimichangas.
• Coat all the chimichangas with a very liberal coating of spray, and put dish into oven.
• Bake for 10 minutes and then carefully turn the chimichangas, spray again, and return the dish to the oven.
• After 5 more minutes turn the chimichangas once more, give them a good spray and return to the oven for 5 more minutes.
• When the chimichangas are crisp and golden brown they are ready for eating.
• Put them on plates and top with lettuce, tomato, beans, sour cream, guacamole, or salsa.