Easy Chimichangas


Easy Chimichangas


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!

Easy Chimichangas


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

shredded lettuce

sour cream


vegetable oil for frying

Cooking Directions:

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!



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