Beef Chimichanga
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Beef, top sirloin, 3 lbsSour Cream, 1 cup Kraft Shredded 2% Mexican Four Cheese blend, 2 cupPace Chunky Salsa - Mild, 1 cupOld El Paso Taco Seasoning, 1/4 cup Extra Virgin Olive Oil, 4 tbsp flour tortillas-12Cooking spray
Place Beef in crockpot on high with whatever seasonings you decide on and water/stock. Cook on high for 4 hours till beef shreds easy (left over roast would work well for this to.) Preheat oven to 350 when ready to put them together. After beef has shredded, put olive oil in pan to heat add beef, taco seasoning, and water to meat and let it cook till most of liquid has boiled off. Remove from heat and add salsa, sour cream, and cheese. Fill each tortilla with 1/2 cup mixture and roll shut like a burrito. Place edge down in 10x13 pan. When you complete all 12 spray cooking spray over the tortilla. Bake at 350 for 20 minute or until shell starts to brown.
Serving Size: Makes 12 chimichanga
Number of Servings: 12
Recipe submitted by SparkPeople user HELLFIGHTER1980.
Serving Size: Makes 12 chimichanga
Number of Servings: 12
Recipe submitted by SparkPeople user HELLFIGHTER1980.
Nutritional Info Amount Per Serving
- Calories: 552.5
- Total Fat: 26.1 g
- Cholesterol: 119.3 mg
- Sodium: 1,018.7 mg
- Total Carbs: 32.8 g
- Dietary Fiber: 4.7 g
- Protein: 44.7 g
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