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Beef Chimichangas

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“I love the chimichangas at a local Mexican restaurant and this is my attempt to duplicate them. They really turned out good and the whole family loved them!”
READY IN:
6hrs 20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In small saucepan, bring broth, vinegar, chili powder and cumin to a boil. Reduce heat; simmer and stir for 2 minutes. Set aside.
  2. Place beef roast in slow cooker set on low. Pour broth mixture over roast; cook for 6 to 8 hours. Shred beef.
  3. Preheat oven to 5oo degrees.
  4. Brush both sides of each tortilla with melted butter. With slotted spoon, fill center third of each tortilla with shredded beef; fold sides up over filling and secure with toothpick, leaving ends open. Place chimichangas folded side up in 9 x 13 inch baking pan (to avoid crowding chimichangas, you may want to use two baking pans).
  5. Bake in preheated oven for 7-8 minutes or until golden brown.
  6. Drizzle white cheese dip over chimichangas; serve with salsa, sour cream and guacamole, if desired.

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