Easy Chimichangas
Sometimes I have leftover roast beef and I almost always use it to make chimichangas. This is a super delicious way to have shredded beef and they are pretty darn easy to make.
Servings: 8
Calories: 1321kcal
Ingredients
- 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
- salsa
- vegetable oil for frying
Instructions
- 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.
Nutrition
Serving: 1g | Calories: 1321kcal | Carbohydrates: 135g | Protein: 59g | Fat: 60g | Saturated Fat: 19g | Polyunsaturated Fat: 36g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 2056mg | Fiber: 16g | Sugar: 8g