Description
Delectable beef chimichangas bring Mexican-inspired comfort straight to dinner tables. Crispy tortillas packed with seasoned beef and melted cheese promise a satisfying meal for friends and family.
Ingredients
Scale
- 2 lbs (907 g) beef roast
- 10 soft taco shells
- 1 package Colby Jack cheese, shredded
- 1 can refried beans
- 2 packages fajita seasoning
- 1 onion, chopped or sliced
- 2 tbsps (30 ml) minced garlic
- 1 can diced green chilis
- ¼ cup (4 tbsps) fresh cilantro, chopped
Instructions
- Meat Preparation: Sear beef roast in a hot skillet with olive oil until caramelized, developing deep, rich exterior color.
- Slow Cooking: Transfer seared beef to slow cooker, incorporating onions, garlic, and fajita seasoning. Add water to maintain moisture, then cook on high for 4 hours until meat becomes fork-tender.
- Meat Enhancement: Shred beef and fold in green chilis and cilantro, ensuring even distribution of flavors and textures.
- Chimichanga Assembly: Preheat oven to 204 degrees Celsius. Warm refried beans and taco shells for optimal flexibility. Layer beans, cheese, and beef mixture onto shells, folding carefully to secure filling.
- Baking Process: Arrange chimichangas seam-side down on lightly sprayed baking sheet. Brush with olive oil to encourage crispy golden exterior. Bake for 15 minutes until shells turn golden and crisp.
- Finishing Touch: Sprinkle additional cheese on top and broil for 2-5 minutes, monitoring closely to achieve melted, slightly browned cheese without burning.
Notes
- Optimize Meat Tenderness: Sear beef before slow cooking to lock in rich flavors and create a caramelized exterior, enhancing overall meat texture and taste.
- Master Moisture Balance: Add water to slow cooker to prevent meat from drying out, ensuring juicy, succulent shredded beef throughout cooking process.
- Prevent Shell Cracking: Warm taco shells and refried beans before assembly to increase flexibility and reduce chances of breaking during folding and baking.
- Achieve Perfect Crispy Texture: Brush chimichangas with olive oil and monitor broiling time closely to create a golden, crisp exterior without burning.
- Prep Time: 20 minutes
- Cook Time: 4 hours 20 minutes
- Category: Dinner, Snacks
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 11
- Calories: 360
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 60 mg