Shredded Beef Chimichangas Recipe

Cooking Directions

• STEP 1.In a slow cooker, combine beef, onions, garlic, cumin, chili powder, salt, and pepper. Cook on low for 8 hours or until beef is tender and easily shredded.
• STEP 2.Remove the beef from the slow cooker and shred it using two forks. Set aside.
• STEP 3.Heat oil in a large skillet over medium heat. Place a tortilla in the skillet and spoon some shredded beef onto one side. Fold the tortilla in half and press down gently with a spatula to seal.
• STEP 4.Cook the chimichanga for 2-3 minutes on each side, or until golden and crispy. Repeat with the remaining tortillas and beef.
• STEP 5.Serve the shredded beef chimichangas with salsa, guacamole, and sour cream for dipping. Enjoy!

Cooking Tips

• For extra flavor, you can add diced green chilies or jalapenos to the slow cooker along with the beef.
• If you prefer a healthier option, you can bake the chimichangas in the oven instead of deep-frying them. Simply brush them with oil and bake at 400°F for about 15-20 minutes, or until crispy.
• To make the shredded beef ahead of time, you can cook it in the slow cooker and then refrigerate or freeze it until ready to use. Just reheat it before assembling the chimichangas.

Storage and Serving

• Leftover shredded beef chimichangas can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat the chimichangas, place them on a baking sheet and bake in a preheated oven at 350°F for about 10-15 minutes, or until heated through.
• Serve the chimichangas with your favorite toppings, such as shredded cheese, diced tomatoes, or chopped cilantro.