These Shredded Beef chimichangas are filled with moist and delicious Slow Cooker Pulled Beef, veggies, and melted cheese, then baked until perfectly crisp and golden on the outside.
This is my favorite idea of Mexican comfort food!
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If you love Mexican food, or just want to impress someone for dinner, you must make these chimichangas!
Honestly, chimichangas have got to be in my top favorite foods. They are so full of flavor and texture, and everything you could ever want in food.
I love how simple it is to make these for dinner, require only minimal ingredients, and come together in minutes.
And if you have a bunch of these Shredded Beef Chimichangas ready and waiting for you in the freezer, it’s even easier!
Ok let's dive in!
If you love beef recipes you should definitely try these readers' favorite recipes: Beef Enchilada Casserole, Old Fashioned Hamburger Casserole, Slow Cooker Massaman Beef Curry and Ground Beef And Cabbage.
What is a chimichanga?
Chimichanga is basically deep-fried burritos that is common in Tex-Mex and other Southwestern U.S. cuisine. Chimichangas are usually meat-filled, whereas burritos can often be vegetarian-style with beans.
Shredded Beef Chimichanga Recipe
You'll need just a few ingredients for this recipe.
- Make this chimis' with my Slow Cooker Beef Recipe.
- Shredded cheese (Monterey, Cheddar are perfect for this!)
- Large burrito size tortillas
- Taco sauce or any of your favorite sauce
Garnish with Pico De Gayo, chopped cilantro or parsley, lime, sour cream or yogurt and basically anything you desire! The choice is yours!
How do you make a chimichanga from scratch?
- Preheat oven to 425 F.
- Fill the center of each tortilla with warmed Slow Cooker Pulled Beef, taco sauce, chopped tomatoes, sweet corn and cheese.
- Once done fold two sides in and then fold the bottom piece over and then the top. You can also secure the chimichanga closed by using a toothpick if you need to.
- Brush the chimichangas with oil, transfer to oven, and bake for 15 minutes or until they’ve become golden brown on the outside. This will make the chimichanga crunchy and add a little more texture to the tortilla. It creates the perfect amount of crunch.
- At about 10 minutes mark, take them out of the oven and add some shredded cheese on top (optional). Bake more until cheese is melted.
- Garnish with fresh chopped parsley, fresh or canned jalapeños, chilis, yogurt sauce, Pico de Gayo.
Can you freeze A CHIMICHANGA
If you want to make a bunch upfront to have it ready for a busy weeknight, then simply bake them ready, individually wrap them in cling film/foil, and place in a secured container into the freezer.
Also, I’d recommend skipping adding the cheese in the middle of baking if you’re planning to freeze these (just add the cheese inside, as instructed). Frozen chimi’s will be good in the freezer for up to 2 months.
When ready, simply take them out, unwrap, let them thaw and place in the oven for 15-20 minutes.
WHAT COULD I SERVE WITH Chimichangas?
I usually just have my Shredded beef Chimichangas on their own with some delicious toppings. But you can also prepare cooked rice or black beans on the side or simply serve with fresh salad.
Easy Beef Recipes
- Slow Cooker Massaman Beef Curry
- Slow Cooker Pulled Beef
- Beef Enchilada Casserole
- Easy Taco Dinner Party Board (with 2 different taco recipes)
Shredded Beef Chimichangas (Baked)
INGREDIENTS
- 1 lb. Slow Cooker Pulled Beef see notes
- 6 Large burrito size tortillas
- 8 oz. shredded cheese
- 1 can (15 oz.) corn drained
- 1 cup taco sauce or homemade guacamole optional
- Oil for brushing chimichangas
- Salt and pepper to taste
Garnish
- Sour cream or yogurt
- Fresh chopped cilantro or parsley
- Pico de Gayo, fresh chilis, lettuce
INSTRUCTIONS
- Preheat oven to 425 F.
- Fill the center of each tortilla with warmed Slow Cooker Pulled Beef, taco sauce, chopped tomatoes, sweet corn, and cheese.
- Once done fold two sides in and then fold the bottom piece over and then the top. You can also secure the chimichanga closed by using a toothpick if you need to.
- Brush the chimi's with oil, transfer to the oven, and bake for 15 minutes or until they’ve become golden brown on the outside. This will make the chimichanga crunchy and add a little more texture to the tortilla. It creates the perfect amount of crunch.
- At about 10 minutes mark, take them out of the oven and add some shredded cheese on top (optional). Bake more until cheese is melted.
- Garnish with fresh chopped parsley, fresh or canned jalapeños, chilis, yogurt sauce pico de gayo.
NOTES
PRIVATE NOTES
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