CROCK-POT SHREDDED BEEF CHIMICHANGAS RECIPE

Crock-Pot Shredded Beef Chimichangas Recipe image

This quick and easy recipe for Crock-Pot Shredded Beef Chimichangas is super simple. Just 5 ingredients thrown in the slow cooker and let it cook away all day on low for super moist shredded Mexican beef.

Provided by @MakeItYours

Number Of Ingredients 13

Ingredients

3 pounds boneless beef chuck roast (excess fat trimmed away)
3 tablespoons low sodium taco seasoning mix (I used our homemade taco seasoning mix)
10 ounces canned diced tomatoes with green chiles (with the juice (such as Rotel brand))
6 ounces canned diced green chilies (with the juice)
3 cloves garlic (minced)
16 medium flour tortillas (or use gluten free tortillas such as Mission brand)
Refried Beans (see our recipe for Crock-Pot Refried Beans!)
Mexican rice
sour cream
cheddar cheese
guacamole
salsa
lettuce

Steps:

Trim the excess fat (if any) on the boneless beef chuck roast and add it to the bottom of a 5 quart or larger slow cooker.
Sprinkle half of the taco seasoning on one side of the meat. Flip the meat over and sprinkle the other half of the taco seasoning on the meat.
Add the diced tomatoes with green chilies (Rotel), diced green chiles and minced garlic on top of the meat.
Cover and cook on LOW for 10 to 12 hours or until the meat is nice and tender.
Remove just the beef roast from the slow cooker and place it in a bowl or food storage container and let it rest for 5 minutes.
Shred the beef using 2 forks.
Add as much or as little of the cooking liquid that contains the tomatoes, chilies and garlic back to your shredded beef. This is a personal preference. I scooped out as much of the tomatoes and green chili chunks as I could with a slotted spoon and then poured about 3/4 of a cup of the liquid and mixed it back into the shredded beef to keep things moist but not too wet.
Make burritos out of the shredded beef adding your favorite burrito fillings such as refried beans, Mexican rice and cheese. Roll the burritos up with both sides closed.
To bake (healthier): preheat the oven at 350° F. Place rolled burritos on a baking sheet seam side down and spray or lightly brush the top of the burrito with vegetable oil. Bake for 10 minutes. Flip burrito over, spray or lightly brush with oil and return to the oven for another 10 minutes. Both sides should be crispy and lightly browned.
To fry: Fill a large skillet (cast iron preferred) with about 1 inch of vegetable oil. Heat oil over medium heat until it is nice and hot but not smoking (I test my oil by adding a piece of tortilla to the oil. If it sizzles, sinks really quick and then floats up to the surface pretty quickly the oil is ready). Add rolled burritos 2 at a time seam side down carefully into the hot oil and fry for 2 - 3 minutes per side or until the tortilla is nice and crispy. Drain chimichangas on paper towels to absorb excess oil.
Eat your chimichanga as is, or top with sour cream, guacamole, shredded lettuce, hot sauce, salsa, or whatever makes you smile!