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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
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@gingerkitten D
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@gingerkitten D
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"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."
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  1. airlink diva
    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!
    Reply
  2. SPrins
    Very Yummy! This is definitely a keeper. Thanks for sharing! :O)
    Reply
  3. wildkatkathy
    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
    Reply
  4. m_peaches07
    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.
    Reply
  5. al-myster
    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.
    Reply
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