Reviewed: Mar. 11, 2011

I noticed after putting the chimichangas in the oven that I was supposed to use corn tortillas. Woops, I used flour. I Cooked the recipe the exact same way, but I did have to take them out around 8 or 9 minutes because of the flour tortillas. Turned out fabulous. I also had no green chilis so I used part of a can of Rotel. Love the ground beef mixture. Tastes great!

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Reviewer:

musicmama

Reviewed: Mar. 20, 2011

Excellent. Maybe throw some salsa into meat?

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Reviewer:

Essbee

Cooking Level: Expert

Living In: Beaumont, Alberta, Canada

Reviewed: Mar. 21, 2011

I really enjoyed tonights supper of Beef Chimichanga's and so did my husband! Plus is was super easy and fast! Thanks for sharing this awesome recipe!

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Reviewer:

PseudoMennonite

Cooking Level: Intermediate

Home Town: Emo, Ontario, Canada

Reviewed: Mar. 23, 2011

Sooooooooo easy and good for the tummy. Will definitely make this again and again. Thanks so much for sharing.

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6 users found this review helpful

Reviewer:

Lil Leece

Reviewed: Mar. 26, 2011

Man o' man these were so yummy! I made adjustments based on what I had on hand: used ground turkey, 1T homemade taco seasoning (chili pwdr, dry mince onion, cumin, oregano, paprika, salt, pepper), couple ounces green chile enchilada sauce, 1 tsp vinegar, only bout 1/2C cheese, about 3T of butter. Served with salsa and sour cream over a bed of lettuce. So so so good!

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3 users found this review helpful

Reviewer:

katiekat1180

Cooking Level: Beginning

Home Town: Mesa, Arizona, USA

Reviewed: Mar. 28, 2011

I wasn't impressed at all. Mine ended up being super hard and I followed the recipe exactly.

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6 users found this review helpful

Reviewer:

heddomarie

Reviewed: Mar. 31, 2011

I was skeptical at first, but I can see how these would easily become a family favorite. They are wonderful with a flavor that leans more on the authentic side. I couldn’t get enough! Unfortunately, all I could find were small tortillas and all they wanted to do was fall apart. I ended up microwaving them for a few seconds to help soften them and then I dipped in margarine. It helped a little, but I guess I should just learn how to make my own.

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Reviewer:

DIZ♥

Cooking Level: Expert

Reviewed: Apr. 2, 2011

These were really good. I love oregano, but my husband, not so much, so next time I will have to use much less. I substituted butter for the margarine because that was all I had. Hubby also thought the filling was dry, so I might add some of his favorite "jar salsa" next time also. But personally, I liked them just the way they are. Mine were browned/done in considerably less time than is written. Thanks for the recipe.

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Reviewer:

Francesca

Cooking Level: Intermediate

Home Town: Fresno, California, USA

Living In: Tollhouse, California, USA

Reviewed: Apr. 3, 2011

I just added a little cumin and this receipe turned out great!! Awesome thank you my family loved it!!

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Reviewer:

sue

Cooking Level: Expert

Home Town: Highlandville, Missouri, USA

Reviewed: Apr. 5, 2011

The ingredients go well together. However, the tortillas need to be either hard-fried and soaked to soft or soft and soaked well. It took two packages of corn tortillas to figure this out! Otherwise, the torts end up broken and in pieces. Because I goofed up the torts the first time, my kids made super nachos with the meat mixture...not all bad!

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6 users found this review helpful