OVEN-FRIED BEEF CHIMICHANGAS
A good, simple alternative to deep-frying. I think I got this from OAM Cookbook years ago. Make sure the tortillas are room temperature or they will crack when you roll them. You can microwave the whole package for about 20 seconds to speed things up.
Provided by AuntMare
Categories Beans
Time 45m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Brown beef in large skillet; drain, if necessary.
- Add onions, garlic and salt, and cook until onions are soft.
- Stir in refried beans and spices. Remove from heat.
- Scoop 1/3 cup of meat filling a little off center on the tortilla.
- Fold up edge closest to you over the filling.
- Fold in each side and roll all the way.
- Place on cookie sheet and repeat with all the tortillas.
- Brush melted butter over the chimichangas making sure to get some on the bottom side as well.
- Bake at 350 degrees for 25 to 30 minutes until golden brown.
- While the chimichangas are baking, heat the sauce ingredients in a small sauce pan. Keep warm.
- Serve the chimichanga with the sauce drizzled over the top and sprinkle with cheese, if desired.
- These can be frozen before baking and kept in a zip top bag. To reheat, let thaw in refrigerator overnight and bake as usual.
ALMOST-FAMOUS CHIMICHANGAS
It has happened to all of us: A restaurant closes and just like that, a favorite dish is gone forever. For thousands of fans of the Tex-Mex chain Chi-Chi's, which shuttered its last 65 restaurants in 2004, that dish was the chimichanga: a big tortilla stuffed with beef, seafood or chicken, lettuce, jack cheese and salsa, and topped with a secret "zesty Mexi-sauce." We've seen endless message- board posts from fans pondering the recipe and reminiscing about that unforgettable topping. Now they can taste it again: Chefs in Food Network Kitchens re-created the old favorite from memory.
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.
- Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up.
- Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.
- Saute onions and garlic cloves in a skillet with vegetable oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in green chiles; cook 2 minutes. Add chicken broth and simmer until thickened, then puree. Stir in cilantro.
BEEF CHIMICHANGAS
The family requests this all the time. It is easy for my husband to make when I have to work late. Top with shredded cheese, lettuce, tomato, salsa, and sour cream.
Provided by Linda Peterson
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Brown the ground beef, onion, garlic, taco seasoning, and oregano in a skillet over medium heat, breaking the meat up into crumbles as it cooks, about 8 minutes. Drain off excess fat. Stir in sour cream, chilies, and vinegar until well mixed. Remove from heat, and mix in the Cheddar cheese.
- Melt margarine in a small skillet over low heat. When melted, dip each tortilla into the margarine for about 30 seconds, or until soft. Place the softened tortilla onto a baking sheet, and fill with about 1/3 cup of the meat mixture. Fold the right and left sides of the tortilla over the filling, then the top and bottom, making an envelope that completely encloses the filling. Flip the tortilla seam side down on the baking sheet. Repeat with remaining tortillas and filling.
- Bake in the preheated oven until the tortilla is crisp, about 15 minutes.
Nutrition Facts : Calories 369.2 calories, Carbohydrate 15.8 g, Cholesterol 69.9 mg, Fat 25.4 g, Fiber 2.3 g, Protein 19.7 g, SaturatedFat 10.1 g, Sodium 503.6 mg, Sugar 1.6 g
BEEF CHIMICHANGAS
My husband loves this beef chimichanga recipe! I often double the recipe and freeze the chimichangas individually to take out as needed. I serve them with shredded lettuce and sour cream. -Schelby Thompson, Camden Wyoming, Delaware
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, onion, 1/2 cup tomato sauce, chili powder, garlic and cumin. , Spoon about 1/3 cup of beef mixture off-center on each tortilla. Fold edge nearest filling up and over to cover. Fold in both sides and roll up. Fasten with toothpicks. In a large saucepan, combine the chilies, peppers and remaining tomato sauce; heat through., In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry the chimichangas for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels. Sprinkle with cheese. Serve with sauce.
Nutrition Facts : Calories 626 calories, Fat 41g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 1094mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 6g fiber), Protein 19g protein.
SHREDDED BEEF CHIMICHANGAS
Usually deep fried, chimichangas can also be oven-fried with less mess, fuss, and fat. Use the filling in burritos as well. You may also deep fry, if desired.
Provided by VARISSUL
Categories World Cuisine Recipes Latin American Mexican
Time 3h10m
Yield 4
Number Of Ingredients 11
Steps:
- Place beef in a Dutch oven over medium heat. Pour in water. Cover, and cook for 30 minutes. Remove cover, and cook until liquid has evaporated, and beef is well browned, about 10 minutes. In a medium bowl, combine beef broth, red wine vinegar, chili powder and cumin. Pour over beef. Cover, and cook until meat is very tender, and pulls apart easily, about 2 hours. Allow to cool, then shred and mix with pan juices.
- Preheat oven to 500 degrees F (260 degrees C).
- Brush both sides of each tortilla with melted butter. Spoon shredded beef filling down center of each tortilla. Fold ends over filling, then fold sides to center to make a packet. Place chimichangas, seam side down, in a 9- by 13-inch baking pan.
- Bake in preheated oven for 8 to 10 minutes, or until golden brown. Serve with shredded cheese, sour cream and salsa.
Nutrition Facts : Calories 714 calories, Carbohydrate 35.9 g, Cholesterol 151.1 mg, Fat 46.6 g, Fiber 4.1 g, Protein 38 g, SaturatedFat 22.2 g, Sodium 1176.2 mg, Sugar 2.4 g
BEEF AND BEAN CHIMICHANGAS
This is an awesome recipe, if you like Mexican food! These tasty beef and bean treats are baked instead of fried.
Provided by Nicole
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Brown the ground beef in a skillet over medium-high heat. Drain excess grease, and add the onion, bell pepper, and corn. Cook for about 5 more minutes, or until vegetables are tender. Stir in the taco sauce, and season with chili powder, garlic salt and cumin, stirring until blended. Cook until heated through, then remove from heat, and set aside.
- Open the can of beans, and spread a thin layer of beans onto each of the tortillas. Spoon the beef mixture down the center, and then top with as much shredded cheese as you like. Roll up the tortillas, and place them seam-side down onto a baking sheet. Brush the tortillas with melted butter.
- Bake for 30 to 35 minutes in the preheated oven, or until golden brown. Serve with lettuce and tomato.
Nutrition Facts : Calories 821.3 calories, Carbohydrate 83.6 g, Cholesterol 96.9 mg, Fat 36 g, Fiber 8.9 g, Protein 40.1 g, SaturatedFat 17 g, Sodium 1855 mg, Sugar 6.1 g
BEEF CHIMICHANGAS
This recipe came from my favorite cookbook. It's called Step by Step cooking; Italian, Mexican and Chinese recipes. Hope you enjoy this as much as we do.
Provided by Miss Meliss
Categories Meat
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Remove casing from chorizo. Heat large skillet over high heat until hot. Reduce heat to medium. Brown chorizo 6 to 8 minute.
- Add beef. brown 6 to 8 minute
- Add onion, garlic, and cumin. Cook 4 minute or until onion is soft. Discard fat.
- Stir in tomato sauce. Reduce heat to low, cover and simmer 15 minute.
- Uncover, increase heat to med. Cook until liquid has evaporated.
- Warm tortillas.
- Place 1/4 cup meat mixture on bottom half of 1 tortilla. Sprinkle with 1 tbs. cheese. Roll up folding the sides inches Repeat with remaining tortillas.
- Heat 1 inches oil in skillet over medium high heat.
- Fry 2 or 3 chimichangas at a time for 2 or 3 minute until golden brown on all sides.
Nutrition Facts : Calories 565.1, Fat 32.7, SaturatedFat 13.3, Cholesterol 93.2, Sodium 1083.7, Carbohydrate 35, Fiber 2.7, Sugar 3.4, Protein 31.2
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.
Provided by gingerkitten D
Categories Steak
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- 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.
Nutrition Facts : Calories 521.1, Fat 18.6, SaturatedFat 7.6, Cholesterol 106.5, Sodium 877.3, Carbohydrate 41.8, Fiber 3.6, Sugar 3.5, Protein 45.2
BAKED BAJA BEEF CHIMICHANGAS
This is an authentic 40 year-old recipe, and the filling will not taste the same as fast food style chimichangas. The only thing Americanized here is that the chimichangas are baked instead of fried. Caution: If you use leanest ground beef, the filling will seem dry. Serve lots of lettuce, tomatoes and other garnishes listed below with each chimichanga - they are important to this dish's all around flavors and textures.
Provided by Northwest Lynnie
Categories One Dish Meal
Time 33m
Yield 5-6 serving(s)
Number Of Ingredients 15
Steps:
- Wrap tortillas in foil and warm in a 300* oven while making the filling.
- Brown ground beef and drain.
- Mix in vinegar and seasonings to the drained meat, but do not cook the mixture further.
- Remove tortillas from oven and increase oven temperature to 500*.
- Brush each side of tortilla with melted butter.
- Spoon about 1/4 cup ground beef filling onto center of each buttered tortilla.
- Fold in sides, then roll up tortilla from the bottom.
- Place seam-side down on a foil-lined and rimmed baking sheet.
- Bake at 500* for 8-10 minutes, until golden brown.
- Serve on a large bed of shredded lettuce and chopped tomatoes.
- Top with sour cream, shredded cheese, and salsa.
BAKED CHICKEN CHIMICHANGAS
Make and share this Baked Chicken Chimichangas recipe from Food.com.
Provided by McGelby
Categories Chicken Breast
Time 27m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 475.
- Combine chicken, picante sauce, onion, cumin, oregano and salt in saucepan.
- Simmer 5 minutes or until most of liquid is evaporated.
- Brush one side of tortillas with butter.
- Spoon about 1/3 cup of chicken mixture onto unbuttered sides.
- Top with 2 tablespoons cheese.
- Fold 2 sides over filling and fold ends down.
- Place seam side down in 13x9x2 inch baking dish.
- Bake in 475 degree oven about 13 minutes or until crisp and golden brown.
- Top with guacamole, sour cream and additional picante sauce.
Nutrition Facts : Calories 675.4, Fat 33.6, SaturatedFat 16.1, Cholesterol 121.3, Sodium 1493.5, Carbohydrate 54.2, Fiber 4.1, Sugar 3.6, Protein 38
BEEF CHIMICHANGAS
Make and share this Beef Chimichangas recipe from Food.com.
Provided by Satyne
Categories Meat
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a large pan and cook the onion over medium head for 10 minutes or until very soft and golden brown. Add the garlic, cumin, cinnamon & chilli and cook, stirring for another minute.
- Add the steak and turn to coat with the spices, then stir in the stock, scraping the bottom of the pan. Bring just to the boil, reduce the heat and gently simmer, covered, for 1 hour. Uncover and cook for a further 1-1 1/2 hours, or until the liquid has just about evaporated. Stir frequently towards the end of the cooking time to prevent burning on the bottom of the pan.
- Shred the meat, using two forks to pull it apart, then leave to cool.
- Preheat the oven to warm 160 degrees celcius/ 315 degrees farenheight. Wrap the tortillas in foil and place in the oven for 10 minutes to soften. Remove from the oven and leave wrapped for another 5 minutes. Working with one at a time (and leaving the other tortillas wrapped as you work), place a quarter of the meat on one tortilla and fold in the sides to enclose. Set aside, fold-side-down while you fill the remaining tortillas.
- Heat about 2cm of oil in a frying pan to moderately hot. Place a few chimichangas fold-side-down in the pan, then turn and cook the other side until golden and crisp. Repeat with the rest of the chimichangas.
- Drain on a paper towel and serve immediately.
- Serve with Mexican Rice!
BAKED CHIMICHANGAS
Yummy recipe from Paula Deen. I made these last night with chicken instead of ground beef (I cooked and shredded chicken first, then proceeded). They were delicious, and this recipe is a keeper!
Provided by Barenakedchef
Categories < 60 Mins
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- 1. In large skillet, brown ground beef and onions until beef is no longer pink. Drain well.
- 2. Stir in green chiles, tomato sauce, water, and taco seasoning packet. (If you are using your own taco seasoning, you probably won't need quite as much water. I used about 1/3 cup). Bring to a boil, then turn down heat and simmer for about 8 minutes, or until thickened. Stir in refried beans.
- 3. Preheat oven to 450 degrees. Line a rimmed baking pan with parchment paper or foil (spray foil with non stick spray). Spoon about 1/3 cup meat mixture onto tortilla. Top with 3 tablespoons of shredded cheese (it is slightly possible that I may have used more than that!), and 1 tablespoon of salsa verde. You could use red salsa here, whatever you prefer. Fold up the four sides of the tortilla (see pictures), and place seam side down on prepared baking sheet. Brush chimichangas lightly and evenly with oil (or spray them with canola cooking spray).
- 4. Bake for 15 to 20 minutes or until golden brown. Serve with your favorite toppings!
ROAST BEEF CHIMICHANGAS
Your family is sure to enjoy this fabulous homemade version of a restaurant favorite-and it's a terrific way to use up leftover roast beef. Writes Delia Kennedy from Deer Park, Washington, "These chimichangas are so good! They make a meal all by themselves."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute onion and garlic in oil for 1-2 minutes or until tender. Add the roast beef, olives, salsa and cumin. Cook and stir over medium heat for 4-6 minutes or until heated through. Stir in cheese. Remove from the heat., Spoon about 1/3 cup meat mixture off-center on each tortilla. Fold sides and ends over filling and roll up; secure with a toothpick. Repeat. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry chimichangas for 2-3 minutes on each side or until lightly browned. Drain on paper towels. Discard toothpicks.
Nutrition Facts : Calories 656 calories, Fat 45g fat (6g saturated fat), Cholesterol 42mg cholesterol, Sodium 639mg sodium, Carbohydrate 35g carbohydrate (1g sugars, Fiber 7g fiber), Protein 21g protein.
IMPOSSIBLE™ BAKED CHIMICHANGAS
A flour tortilla stuffed with a basic filling of spices, cheese, beans, Impossible™ Burger, salsa, and then baked for a healthier favorite.
Provided by sanzoe
Categories World Cuisine Latin American Mexican Main Dishes
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Cook and stir Impossible Burger in a large nonstick skillet over medium-high heat until browned and crumbly, 5 to 6 minutes.
- Mix crumbles, refried beans, cheese, salsa, chili powder, cumin, and oregano together until combined.
- Lay tortillas on a flat work surface and place about 1/3 cup of filling in the center of each tortilla.
- Fold tortilla sides up over filling and roll up like burritos.
- Place chimichangas on a foil-lined baking sheet and brush with oil.
- Bake until golden and crisp, about 20 minutes.
Nutrition Facts : Calories 436.8 calories, Carbohydrate 48.2 g, Cholesterol 16.2 mg, Fat 17.2 g, Fiber 6.2 g, Protein 12.8 g, SaturatedFat 5.6 g, Sodium 1126.6 mg, Sugar 2.8 g
FAVORITE BEEF CHIMICHANGAS
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!
Provided by Taste of Home
Categories Dinner
Time 8h30m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- 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., 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., 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., In a large skillet, fry chimichangas, folded side down, in oil in batches until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve with toppings if desired.
Nutrition Facts : Calories 509 calories, Fat 21g fat (11g saturated fat), Cholesterol 94mg cholesterol, Sodium 914mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 7g fiber), Protein 32g protein.
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