You could also use these flour tortillas to make these steak or pork quesadillas! Thank you for supporting my blog! How have I been making burritos, but not chimichangas?! (Have you  tried these zesty, Chimichanga:  Flour tortilla is fried (baked for this recipe), Enchilada:  Uses a corn tortilla and covered in enchilada sauce. To make the best Beef Chimichangas, you’ll need a full-flavored beef filling, cheese, and flour tortillas. Divide the beef mixture evenly among the tortillas (slightly less than 1/2 cup of the mixture per tortilla) then top each with two tablespoons of cheese. Basically it’s sautéing, filling, assembling, and baking. Yum!!! Want recipes from scratch & restaurant reviews in your inbox weekly? Add the shredded beef and cook until heated through. These were FANTASTIC! I don’t mean that they never have leftovers and therefore never have the opportunity to eat leftovers…I mean that they dislike leftovers, so much so that anything that doesn’t get eaten in their house the first go-round gets tossed. I decided that my slow cooker pot roast deserved to be remade into chimichangas, and since I’m not a huge fan of frying, baked chimichangas seemed like the way to go. Beef Chimichangas filled with a ground beef/refried bean mixture seasoned with chili powder, cumin, and oregano, rolled up and fried until crispy, and covered with cheese and jalapeno tomato sauce tastes so much better than restaurant chimichangas. Made these for the family and they were a hit! Top with 1 cup chicken mixture and 1/4 cup cheese. Great recipe that will be worked into the weekly rotation. This allows for the excess grease to drip off and keeps our tortillas from getting soggy. Thank you for this tasty recipe!! Allow the mixture to come to a simmer. In a medium-sized saucepan, combine the canola oil and flour over medium heat. For those of you who are new to the world of chimichangas, brace yourself because you are going to find a new love. Omit the chicken for a vegetarian option and perhaps add more veggies and/or more beans for protein. ;))Much healthier and easier than frying! Because I goofed up the torts the first time my kids made super nachos with the meat mixture...not all bad! I will say I have also used this recipe with chicken instead of beef, great results, as well! Bake 8 to 10 minute, then remove from oven, flip the chimichangas over and brush them with the oil and butter mixture again. Vegetarian, chicken, or beef chimichangas are all great choices. Turned out fabulous. Brown ground beef in a skillet, crumbling it as it cooks until it is cooked through. Set aside on a plate lined with paper towels, and repeat with remaining chimichangas. Instead of taco seasoning mix I just used some ancho chile powder, cumin, garlic & onion powders, and black pepper. There are topping options galore for this dish. We won't send you spam. I use the Hunt's Canned Tomato Sauce. I brushed the seam side with vegetable oil, placed them seam side down, brushed the tops with vegetable oil & cooked 6 at a time at 350 degrees for 5 minutes. So don’t be overwhelmed. Melt margarine in a small skillet over low heat. Brush melted butter over the chimichangas making sure to get some on the bottom side as well. Place on the baking sheet with the folded side down. So excited that I can make them at home! https://chattavore.com/baked-chimichangas-with-shredded-beef/, Slow Cooker Pot Roast with Homemade “Onion Soup”, Reuben Sandwiches from Leftover Corned Beef, 2 tablespoons canola or vegetable oil, divided, 1 red bell pepper, seeded and thinly sliced, 1 poblano pepper, seeded and thinly sliced, 2 cups shredded leftover beef roast (you could also use chicken or pork), 1 cup (4 ounces) shredded pepper jack, Monterey jack, or cheddar cheese, sour cream, guacamole, and salsa, for serving (optional). Just like with a burrito, a flour tortilla is rolled and sealed. Scoop 1/3 cup of meat filling a little off center on the tortilla. A crispy baked tortilla filled with cheese, the perfect blend of spices, sour cream, tomato sauce, and chicken, the list of great ingredients makes for the perfect Baked Chimichanga recipe. You can leave it out, but it helps make it creamier. Comfort food is my specialty, and it is truly my pleasure to share these recipes with you. Total Carbohydrate Your email address will not be published. Scatter the ground beef across the skillet. Every day that I have leftovers is a day that I don’t have to start from scratch with my meal prep, and that’s a good day, my friends. NOw I can make them at home thanks! I think I got this from OAM Cookbook years ago. Also since I doubled the recipe I made half of the chimichangas with flour tortillas and half with corn tortillas. Be sure to check out the recipe index where you can browse recipes by meal type and category! I’m Kelly Anthony — a baker, home chef, and mom with a passion for food and an adoration for entertaining. They are sure to be a family favorite. The book Make Ahead Cook (⬅️that’s an affiliate link) from America’s Test Kitchen is a great resource for coming up ideas for make-ahead meals, using up leftovers, etc. Hi, I'm Mary! Bake for six to eight minutes then turn over and bake for another six to eight minutes, until lightly browned on both sides. That is a great tip about the tongs holding this chimichanga together. Just like with enchiladas, when you place them in the pan you want them seam side down. Yes, please. Stir in refried beans and spices. I didn't do the whole dipping in margarine thing - just heated the tortillas in the microwave to make them pliable, wrapped them up, then sprayed with cooking spray before popping them in the oven. Must try the queso too! Ditch the guilt and enjoy some Baked Chimichangas. Baked chimichangas with shredded beef are an easy and delicious way to use up any leftover slow cooker pot roast you might have! Drain off excess fat. In a large skillet, brown the ground beef with the onion over medium-high heat. Add comma separated list of ingredients to include in recipe. Enchilada: This dish contains a corn tortilla filled with meat that is rolled up and sealed. Now I have to be a little more careful, which is why I am so excited to share this recipe with you all. This is such a great meal that’s easy to make and so delicious! Fry for 30 seconds to 1 minute on each side, or until the chimichanga is golden in color. We make these at least a couple of times a month! Otherwise the torts end up broken and in pieces. To achieve this on the very first try, a thermometer really comes in handy. You are going to love them! It only takes 10 minutes of prep and this recipe works great with both beef and chicken. Carefully transfer the beef mixture to the colander and allow the excess grease to drip down into the mixing bowl. Filed Under: Beef Recipes, Comfort Food Recipes, Dinner, Dinner Ideas for Kids, Dinner Recipes, Dinners for Entertaining, Entertaining at Home, Fall Recipes, Food for Kids, Game Day Food, Ground Beef Recipes, Mexican and Tex-Mex Recipes. I’m here to tell you, there’s no reason to fear. If the oil is too cold, you’ll end up with a soggy Chimichanga. Try PrePear, my FREE Meal Planning App that allows you to save your recipes, plan meals, shop for groceries, and cook simply in one place. Think burrito but better. While this chimichanga recipe uses shredded rotisserie chicken, you could easily make beef chimichangas too. Chimichangas are always such a nice treat, perfect for a party too. First, you have to know the right way to reheat them, like I do in this YouTube video that has changed my life when it comes to eating leftover pizza, fried foods, and, well, just about anything else. Prepared as directed with the exception of omitting the chilies for my children and cutting the vinegar in half. I can work with you to develop, test and create original recipes and content using YOUR products, and share it across Eazy Peazy Mealz blog and social channels, reaching thousands of dedicated readers. Then other fillings may include beans, cheese and rice. You Have To Try These Baked Chimichangas! Add tomato source and cilantro and cook until bubbling. Notify me of follow-up comments by email. I’m grabbing this recipe for when I need comforting food! Add onions, garlic and salt, and cook until onions are soft. If you’re wondering how exactly this magical Mexican burrito comes together, stick around and let’s talk about how to make the absolute best homemade Beef Chimichangas. You know, I’ve never made chimichangas (though have eaten them) – they really are so comforting, as you say. Allrecipes is part of the Meredith Food Group. Yummy! Where a burrito is stuffed and rolled, an enchilada is as well, but it is smaller, and slathered in sauce and cheese and baked. Great questions: Just use the standard-sized, flour tortillas. It is perfect. The family requests this all the time. All Rights Reserved. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Add the jalapeño and onion, and sauté until softened, 6-8 minutes. Plus, they're baked, not fried, so they're a lot better for you. You can have a delicious, crunchy, fun filled chimichanga with fewer calories. That way you will feel fine about making chimichangas again and again. I know what I’m making my family tonight for dinner! 45 min Total Time . Your daily values may be higher or lower depending on your calorie needs. )and then place them on a paper towel to drain. That means that I take one food and turn it into something else. They are so festive. * Percent Daily Values are based on a 2000 calorie diet. Set aside until ready to use. Roll the remaining unfolded end over the folded portion of the tortilla. Ingredients. Tacos, burritos, tostadas, nachos, enchiladas, chimichangas…I could keep going. Will it still work well without sour cream in the middle? However, if you’re serving up Chimichangas for a crowd, I’d suggest serving the queso sauce on the side, perhaps in a mini crockpot to keep it warm if you have one. Unsubscribe at any time. The ingredients go well together. https://www.food.com/recipe/oven-fried-beef-chimichangas-299628 I grew up in Souther California, where chimichangas are a dietary staple. Leftovers are great for making tacos, soups, quiches, etc. Serve the chimichanga with the sauce drizzled over the top and sprinkle with cheese, if desired. Remove from the heat, add the Cheddar cheese and stir until melted. Or, go in a totally different direction and make it vegetarian.

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