Beef Chimichangas Recipes

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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

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

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

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

BEEF CHIMICHANGAS

We loved the filling in this recipe and plan to try it in tacos and on nachos as well! The chimis came out perfectly crisp. And while we had a tough time keeping them closed with toothpicks while frying, a little bit of butcher's twine did the trick just fine. Who's ready for a fiesta?!

Provided by Teresa Malkemus

Categories     Tacos & Burritos

Time 1h

Number Of Ingredients 13



Beef Chimichangas image

Steps:

  • 1. Remove and throw away chorizo casings. Heat large skillet over high heat until hot. Reduce heat to medium and crumble chorizo into skillet. Brown 6 to 8 minutes, stirring to separate meat.
  • 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 boil over high heat. Reduce heat to low and cover; simmer 15 minutes. After 15 minutes, uncover skillet; increase heat to medium. Cook and stir 5 minutes or until most of the liquid has evaporated and meat is moistly coated with sauce. Stir in olives.
  • 4. Open bag of tortillas, but do not take them out or wrap them in plastic wrap. Heat on high in microwave 30 seconds, turn them over and heat 30 seconds more. Place 1/4 cup meat mixture in center of 1 tortilla. Spread to within 1 1/2 inches of bottom and side edges. Sprinkle with slightly rounded tablespoon cheese.
  • 5. To form, fold bottom edge of tortilla up over filling; fold in side edges, then roll up to completely enclose filling. Secure top with wooden toothpicks.
  • 6. Preheat oven to 250 degrees. Preheat deep fryer to 375 degrees or heat 1 inch oil in deep, heavy skillet over medium-high heat to 375 degrees; adjust heat to maintain temperature. Line baking sheet with paper towels.
  • 7. Fry 2 to 3 chimichangas at a time in oil 2 to 3 minutes until golden on all sides, turning occasionally. Remove with tongs; drain on paper towels. Keep warm in oven on prepared baking sheet.
  • 8. Prepare a bed of shredded lettuce on serving plate. Place 2 chimichangas in lettuce. Spoon desired amount of your favorite salsa over top and add a dollop of sour cream. Enjoy!

6 oz chorizo (mexican sausage, mild or medium)
1 lb ground beef
1/2 c finely chopped white onion
1 clove garlic, minced
1/2 tsp ground cumin
1 can(s) (8-oz.) tomato sauce
1/4 c sliced pitted ripe olives
12 flour tortillas, (8-in diameter)
1 c (4-oz) shredded monterey jack cheese
vegetable oil
sour cream
shredded lettuce
your favorite salsa

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

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 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

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

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