Best Crock Pot Shredded Beef For Chimichangas Recipes

CROCK POT SHREDDED BEEF FOR CHIMICHANGAS

Crock Pot Shredded Beef for Chimichangas image

I cooked Recipe #28148 and loved it. But...I have a father who is allergic to chicken. So I wanted to keep along the same lines of the chicken recipe, but make it beef. So one day I threw this together in a crock pot and it came out great. This meat can be used for tacos, enchiladas, etc as well. If you are wanting great baked beef chimichangas, please take this meat, and then follow Recipe #28148 remaining directions. (Including the other ingredients: oregano, cumin, cheese and green onions) It turns out tasty! Hope you like it as much as my family does.

Provided by Bittersweetened

Categories Meat

Time 6h10m

Yield 8 Chimichangas, 4-5 serving(s)

Number Of Ingredients 4

Ingredients

1 -2 lb boneless beef chuck roast
1 medium diced onion
1 cup beef broth
10 ounces diced tomatoes with lime and cilantro

Steps:

Place meat, diced onions, Rotel and beef broth in crock pot.
Cook on low for 6-8 hours.
When meat is cook, shred it.
If continuing on to make chimichangas, follow recipe #28148.
Enjoy!

Nutrition Facts : Calories 304.1, Fat 22.4, SaturatedFat 9, Cholesterol 78.4, Sodium 211, Carbohydrate 2.8, Fiber 0.4, Sugar 1.2, Protein 21.6

SHREDDED BEEF CHIMICHANGAS

Shredded Beef Chimichangas image

Usually deep fried, chimichangas can also be oven-fried with less mess, fuss, and fat. Use the filling in burritos as well. You may also deep fry, if desired.

Provided by VARISSUL

Categories World Cuisine Recipes Latin American Mexican

Time 3h10m

Yield 4

Number Of Ingredients 11

Ingredients

2 pounds boneless beef chuck roast, trimmed of fat
¼ cup water
1 ½ cups beef broth
3 tablespoons red wine vinegar
2 tablespoons chili powder
1 teaspoon ground cumin
4 (8 inch) flour tortilla
3 tablespoons butter, melted
1 cup salsa
½ cup shredded Monterey Jack cheese
½ cup sour cream

Steps:

Place beef in a Dutch oven over medium heat. Pour in water. Cover, and cook for 30 minutes. Remove cover, and cook until liquid has evaporated, and beef is well browned, about 10 minutes. In a medium bowl, combine beef broth, red wine vinegar, chili powder and cumin. Pour over beef. Cover, and cook until meat is very tender, and pulls apart easily, about 2 hours. Allow to cool, then shred and mix with pan juices.
Preheat oven to 500 degrees F (260 degrees C).
Brush both sides of each tortilla with melted butter. Spoon shredded beef filling down center of each tortilla. Fold ends over filling, then fold sides to center to make a packet. Place chimichangas, seam side down, in a 9- by 13-inch baking pan.
Bake in preheated oven for 8 to 10 minutes, or until golden brown. Serve with shredded cheese, sour cream and salsa.

Nutrition Facts : Calories 714 calories, Carbohydrate 35.9 g, Cholesterol 151.1 mg, Fat 46.6 g, Fiber 4.1 g, Protein 38 g, SaturatedFat 22.2 g, Sodium 1176.2 mg, Sugar 2.4 g

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