Beef Chimichanga

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Nutritional Info

Servings Per Recipe: 12
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

View full nutritional breakdown of Beef Chimichanga calories by ingredient

Introduction

I added spices and stock when I boiled my beef for shredding. I did not include them in ingredients because everyone has their own taste in spices so that you are on your own with. I added spices and stock when I boiled my beef for shredding. I did not include them in ingredients because everyone has their own taste in spices so that you are on your own with.

Minutes to Prepare: 270

Minutes to Cook: 20

Number of Servings: 12

Ingredients

Beef, top sirloin, 3 lbs

Sour Cream, 1 cup

Kraft Shredded 2% Mexican Four Cheese blend, 2 cup

Pace Chunky Salsa - Mild, 1 cup

Old El Paso Taco Seasoning, 1/4 cup

Extra Virgin Olive Oil, 4 tbsp

flour tortillas-12

Cooking spray

Directions

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.