Beef Chimichangas
photo by NannetteLa
- Ready In:
- 1hr 10mins
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
- 1 -2 lb of slow cooked beef, shredded (roast or steak)
- 1 (14 ounce) can Mexican-style diced tomatoes
- 4 -6 large flour tortillas
- 1⁄3 cup oil
- 1⁄4 cup margarine
- 1 tablespoon minced onion
- 1⁄4 cup flour
- 2 cups milk
- 1⁄4 lb Velveeta cheese, cubed
- 1 teaspoon salt
- 1 dash pepper
- 1⁄4 teaspoon dry mustard
- lettuce, shredded
- sour cream
directions
- cook meat till tender, then shred.
- Place meat in a sauce pan and mix in tomatoes.
- Cover and place on low heat.
- Cheese sauce: melt margarine in a sauce pan, add onions and saute till transparent.
- Stir in flour and allow to thicken.
- Slowly add milk.
- Stir in cheese cubes,salt, pepper, and dry mustard.
- Cook over medium heat, constantly stirring until thickened.
- pour in sauce bowl and set aside.
- In a large pan heat oil over med.
- heat till hot.
- wrap some shredded meat mixture in flour tortilla and close securing it with toothpicks.
- fry in oil on both sides till golden brown.
- Place on a plate, top with cheese sauce, shredded lettuce, and a dollop of sour cream.
- repeat till everyone is served.
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Reviews
-
I had some beef in the freezer leftover from when I made beef broth. I used that and added some extra seasoning (chili powder, cumin and some cayenne). We really liked this. I also had some enchilada sauce in my freezer that I heated up to serve on top also. We really loved these, so simple. My kids did a half and half.....half covered with cheese sauce and half with the enchilada sauce. I served these with spanish rice, guacamole, sour cream, lettuce, black olives, onions, tomatoes and salsa. This was a great Cinco de Mayo meal. Thank you so much for sharing with us.
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Tweaks
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I made these for dinner tonight. I cooked the roast in the crockpot WITH the tomatoes, the tomatoes made the meat incredibly tender. I added some finely minced jalepenos to the cheese sauce, using Mexican White Ranchero cheese instead of the Velveeta and served with Spanish rice (using the tomatoes from the crockpot), and refried beans seasoned with fresh cilantro. Very tasty chimichangas!
RECIPE SUBMITTED BY
pickypeanut davis
Kennesaw, Georgia
I am from Kennesaw, Georgia
Am a 31 year old house wife with 2 beautiful children. I love to creat recipes and love making cookies because they are my biggest challenge in a kitchen. I like old cookbooks of southern cooking.
My favorite things besides cooking is reading, writing stories, and spending time with my family.
My pet peeves are annoying, self indulged people.
In my spare time I am writing.