Beef Chimichanga
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 medium (2-1/2" dia) Onions, raw 32 oz Beef chuck, arm pot roast 8 serving Tortillas, MISSION, flour tortilla, 8 inch, 49g 3 tsp Lawry's Taco Seasoning 0.50 cup Pacific Natural Foods Organic Beef Broth, 1 cup 1 serving 1 Med. Green Bell Pepper 74 gram(s) bell pepper, red, sweet, raw 5 serving Shitake Mushrooms (4 mushrooms, 72 grams)
Coat roast with taco seasoning
Put meat in crockpot. Cover with veggies. Add broth.
Cook on low for 6-8 hours until meat shreds easily.
Shred meat and mix back in with veggies.
Divide the meat mixture between the 8 tortillas
Fold up tortillas and lay seam-side down on a tray.
Bake at 300* for 15 minutes
Serving Size: Makes approx 8 Chimichanga's
Put meat in crockpot. Cover with veggies. Add broth.
Cook on low for 6-8 hours until meat shreds easily.
Shred meat and mix back in with veggies.
Divide the meat mixture between the 8 tortillas
Fold up tortillas and lay seam-side down on a tray.
Bake at 300* for 15 minutes
Serving Size: Makes approx 8 Chimichanga's
Nutritional Info Amount Per Serving
- Calories: 526.7
- Total Fat: 25.6 g
- Cholesterol: 68.3 mg
- Sodium: 610.4 mg
- Total Carbs: 33.6 g
- Dietary Fiber: 2.9 g
- Protein: 37.2 g
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