Baked Shredded Beef Chimichangas
"My husband LOVES these. I came up with these with what I had on hand. I think they would be even better fried, but I am trying to be good. This is one of the best dinners I have made."
- Ready In:
- 1hr 25mins
- Ingredients:
- 21
- Serves:
-
6
ingredients
- 1 1⁄2 lbs steak (a lean cut)
- 2 tablespoons cumin seeds
- 6 inches cinnamon sticks, broken into thirds
- 1 knorr beef bouillon cube
- 1⁄2 onion, chopped
- 2 garlic cloves
- 1 tablespoon chili powder
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon ground cinnamon
- 1⁄8 teaspoon ground cayenne pepper (or more)
- 1⁄4 cup salsa
- 1 (4 ounce) can chopped green chilies
- 1 cup colby-monterey jack cheese, grated
- 6 (10 inch) flour tortillas
- nonstick cooking spray
-
For Topping
- shredded lettuce
- chopped tomato
- sour cream
- guacamole
- salsa
- refried beans
directions
- 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.
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Reviews
-
I love chimichangas! I love fried foods,but trying to cut back. This appealed to me because you bake them and it ends with a fried taste!<br/>I had an eye of round roast and cooked it in a crock pot with cumin,rotel tomatoes, garlic and onions. I used rotel tomatoes, green chilies, mexican cheese, onions from the cooking, and rice.<br/>They came out so good! They even taste great two days later at lunch.<br/>In fact, I'm cooking another batch right now for my lunch! -
We used our handy dandy crockpot to cook the meat during the day and assembled right before dinner. My 9 & 10 yr old boys declared the chimichangas delicious, just like a bean burrito, with meat. My husband thought it was great as well. I omitted the cayenne and wished I had picked up avocados to make some guac. Yummy! -
Very Yummy! This is definitely a keeper. Thanks for sharing! :O) -
I was optimistic, But I got to tell ya I loved this recipe!!! I will of course love to change it for our taste, but this is an awesome recipe!!! Thank you for sharing it. Kathy Graber,NM -
This was WONDERFUL!To make things easier on me i used precooked Hormel roast beef which cut prep time in half. I also substituted green chiles w/jalapeno's for extra spiciness. The cinnamon really enhances the flavor of the meat.
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Tweaks
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This was a very simple meal and it tasted great. I boiled a whole chicken instead of steak and used a chicken bouillon cube. The broth leftover was great, too for a chicken tortilla soup.
RECIPE SUBMITTED BY
gingerkitten D
United States
