Favorite Beef Chimichangas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Feeding a hungry crowd? Turn to these mouthwatering chimichangas, which feature slow-roasted beef and melted cheese inside a crispy tortilla. Everyone will want the recipe! Ingredients:
1 boneless beef chuck roast (3-1/2 pounds) |
2 cups chopped peeled potatoes |
1-1/2 cups water |
1 tablespoon reduced-sodium soy sauce |
2 teaspoons garlic salt with parsley |
3/4 teaspoon pepper |
2 cans (4 ounces each) chopped green chilies |
2 tablespoons king arthur unbleached all-purpose flour |
2 tablespoons taco seasoning |
16 flour tortillas (10 inches), warmed |
4 cups (16 ounces) shredded cheddar cheese |
1/3 cup canola oil |
optional toppings: guacamole, salsa or sour cream |
Directions:
1. Cut roast in half; place in a 4- or 5-qt. slow cooker. Arrange potatoes around the roast; pour water over potatoes. Drizzle meat with soy sauce. Sprinkle with garlic salt and pepper. Top with green chilies. Cover and cook on low for 7-9 hours or until meat is very tender.
2. Remove roast to a platter. Shred meat with two forks and return to the slow cooker. Combine flour and taco seasoning; stir into meat mixture. Cover and cook 30 minutes longer or until juices are thickened.
3. To assemble chimichangas, using a slotted spoon, spoon 1/2 cup meat mixture off-center on each tortilla. Sprinkle with 1/4 cup cheese. Fold up edge nearest filling; fold in both sides and roll up.
4. In a large skillet, fry chimichangas, folded side down, in oil in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels. Serve with toppings if desired. Yield: 16 servings.
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