BAKED BEEF CHIMICHANGAS

Baked Beef Chimichangas image

Perfect for a crowd! We just loved this baked take on our Mexican restaurant faves. The meat is fall-apart tender. Mixing chilis and cilantro with the meat adds a lot of flavor. Brushing the chimichangas with a bit of oil makes the tortillas very crispy out of the oven. It's the taste of being fried, but it's baked with fewer...

Provided by Beth Colon

Time 4h50m

Number Of Ingredients 11

Ingredients

2 lb beef roast
2 pkg fajita seasoning
2 Tbsp garlic, diced
1 large onion
1 can(s) diced green chilis
1/4 c cilantro, fresh
1 can(s) refried beans
1 pkg Colby Jack cheese
2 pkg soft taco shells (10 count)
sour cream, for garnish
vegetable oil or cooking spray

Steps:

1. Heat skillet on stovetop on high heat with a drizzle of olive oil.
2. Place roast in pan.
3. Sear on both sides.
4. Place in slow cooker on high heat.
5. Slice onion and place on top of roast with garlic, the two packets of fajita seasoning and 1/2 cup water. Let cook for 4 hours or until you can shred the beef with a fork.
6. At that point, shred the beef. I find using two forks work the best.
7. Add the green chili and the chopped cilantro to a bowl.
8. Mix together with the beef.
9. Preheat oven to 400. Heat refried beans on the stove until they are heated and creamy and easily spreadable.
10. Warm soft taco shells in the microwave (about 30 sec, just until warm so the can be rolled).
11. Spray baking sheets with cooking spray.
12. Assemble chimis by spreading beans, cheese, beef mixture on tortilla shells then fold.
13. I fold them by folding the shell by a third.
14. Tuck in the sides.
15. Then folding them the rest of the way over. Eyeball how much of each to put on one shell, depending on how big your shells are.
16. Place on baking sheet seam side down. Using a pastry brush, brush the finished chimis with vegetable oil if you are using that or spray them with cooking spray if that is what you are using.
17. Place them in oven for about 15 minutes. Keep an eye on the bottom of the chimis. You don't want them to burn (depends on what kind of baking sheet you are using).
18. Take the chimis out of oven. Turn on the oven broiler. Top chimis with cheese.
19. Place them under the broiler for 2-5 minutes until cheese is bubbly. (Keep a close watch!! You don't want them to burn!)