Sometimes I have leftover roast beef and I almost always use it to make chimichangas. Of course I love everything fried and I am not known for having a calorie conscience whatsoever. This is a super delicious way to have shredded beef and they are pretty darn easy to make. Give ’em a try!
roast beef, cooked and shredded somewhere between a pound and pound in a half will make about 8 chimichangas
2 tablespoons Tex-Mex spice mix
2 tablespoons water
8 oz colby jack cheese, shredded
8 burrito style flour tortillas
3 green onions, chopped
vegetable oil for frying
In a skillet over medium-high heat, stir together beef, Tex-Mex spice mix and water. Cook just until meat is heated through and turn off heat. Heat flour tortillas for about a minute in the microwave to soften them up. On the center of each tortilla, spoon about 2 tablespoons of meat and about 1 tablespoon cheese and roll up, folding sides in to form a closed roll. Secure with a wooden pick. Heat vegetable oil to 350 degrees and fry chimichangas a few at a time, placing seam side down first, in oil. Watch chimichangas carefully, turning as they start to brown. It will only take a few minutes per side. When they are browned on all sides, remove to paper towel lined plate to drain. Serve with shredded lettuce, green onions, sour cream and salsa. Delicious!