Beef Chimichangas

If you are anything like me and my house Mexican style food is on repeat in our weekly meal plans! This recipe is going to…

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If you are anything like me and my house Mexican style food is on repeat in our weekly meal plans!

This recipe is going to definitely be a winning recipe and will be highly requested!!!

The Secret Ingredient

Would you believe me if I told you this has left over shredded roast as the main ingredient???? You can’t even tell you didn’t cook the meat specifically for this dish!

I have a chicken version of this and you can find that here

Ready for the recipe?

Beef Chimichangas

Recipe by The Closet CookCourse: Main dishes, Recipe
Servings

5

servings
Prep time

30

minutes
Cooking time

20

minutes

Shredded Beef Chimichangas made using leftover Sunday Roast

Ingredients

  • 3 cups shredded roast (left over)

  • 1 cup picante sauce

  • 1/2 cup enchilada sauce(red)

  • 1 tbsp taco seasoning

  • salt to taste

  • 1 medium onion diced

  • 1 clove garlic minced

  • 1 tbsp olive oil

  • flour tortillas (10 soft taco size or 5 burrito size)

Directions

  • In a nonstick skillet add olive oil and heat to medium heat adding garlic and onion cooking until tender and translucent
  • To the skillet add the roast, enchilada sauce, salsa, salt, taco seasoning
  • Cook over medium heat stirring occasionally until boils, simmer for 5 minutes
  • Place a spoonful on a tortilla Sprinkle cheese on top and wrap up burrito style tucking ends
  • Arrange chimichsngas on a cookie sheet covered with foil and bake in a preheated 375⁰ oven, keep a watch on them bake until chimichangas turn golden brown
  • Remove and drizzle white queso cheese on top

Notes

  • serve over lettuce, refried beans, rice
  • Serve with salsa, extra cheese, green onions, guacamole, sour cream

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