Best 2 Crock Pot Shredded Beef For Chimichangas Recipes

Indulge in the tantalizing flavors of Mexican cuisine with our delectable crock-pot shredded beef chimichangas. These crispy burritos, bursting with tender beef, melted cheese, and a symphony of zesty spices, are sure to tantalize your taste buds. With three irresistible recipes to choose from, our crock-pot shredded beef chimichangas offer a versatile culinary experience. Dive into the classic Beef Chimichangas recipe, featuring a savory filling of shredded beef, gooey cheese, and a delightful blend of spices. Embark on a flavor adventure with our unique Sweet Potato and Black Bean Chimichangas, where the sweetness of roasted sweet potatoes harmonizes with the earthy richness of black beans. And for a vegetarian delight, our Veggie Chimichangas offer a vibrant filling of crisp vegetables, aromatic herbs, and melted cheese. Each recipe is meticulously crafted to deliver a perfect balance of textures and flavors, making these crock-pot shredded beef chimichangas a culinary delight that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

SHREDDED BEEF CHIMICHANGAS

Shredded Beef Chimichangas image

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

Ingredients

2 pounds boneless beef chuck roast, trimmed of fat
¼ cup water
1 ½ cups beef broth
3 tablespoons red wine vinegar
2 tablespoons chili powder
1 teaspoon ground cumin
4 (8 inch) flour tortilla
3 tablespoons butter, melted
1 cup salsa
½ cup shredded Monterey Jack cheese
½ cup sour cream

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

CROCK POT SHREDDED BEEF FOR CHIMICHANGAS

Crock Pot Shredded Beef for Chimichangas image

I cooked Recipe #28148 and loved it. But...I have a father who is allergic to chicken. So I wanted to keep along the same lines of the chicken recipe, but make it beef. So one day I threw this together in a crock pot and it came out great. This meat can be used for tacos, enchiladas, etc as well. If you are wanting great baked beef chimichangas, please take this meat, and then follow Recipe #28148 remaining directions. (Including the other ingredients: oregano, cumin, cheese and green onions) It turns out tasty! Hope you like it as much as my family does.

Provided by Bittersweetened

Categories Meat

Time 6h10m

Yield 8 Chimichangas, 4-5 serving(s)

Number Of Ingredients 4

Ingredients

1 -2 lb boneless beef chuck roast
1 medium diced onion
1 cup beef broth
10 ounces diced tomatoes with lime and cilantro

Steps:

Place meat, diced onions, Rotel and beef broth in crock pot.
Cook on low for 6-8 hours.
When meat is cook, shred it.
If continuing on to make chimichangas, follow recipe #28148.
Enjoy!

Nutrition Facts : Calories 304.1, Fat 22.4, SaturatedFat 9, Cholesterol 78.4, Sodium 211, Carbohydrate 2.8, Fiber 0.4, Sugar 1.2, Protein 21.6

Tips:

To save time, use pre-cooked or rotisserie chicken.
If you don't have a slow cooker, you can cook the chicken in a Dutch oven over low heat for 4-5 hours.
You can use any type of tortillas you like, but flour tortillas are the most common.
Be sure to heat the tortillas thoroughly before filling them, or they will tear.
You can add other ingredients to the filling, such as cheese, beans, or rice.
Serve the chimichangas with your favorite dipping sauce, such as salsa, guacamole, or sour cream.

Conclusion:

Chimichangas are a delicious and versatile dish that can be enjoyed by people of all ages. They are perfect for parties or potlucks, and they can also be made ahead of time and frozen for later. Whether you are looking for a quick and easy meal or a special occasion dish, chimichangas are a great option.

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