Reviewed: Nov. 5, 2009

Very easy and yummy! I used hamburger and added about 3/4 cup diced onion and 2 cloves of garlic to the meat. Great!! Thanks! :)

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coolest auntie

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Reviewed: Oct. 20, 2009

I feel bad even reviewing this because I pretty much changed everything. BUT the idea of a non fried shredded beef chimi was great! I pressure cooked my meat with jalapenos, poblanos, onion, garlic, beef broth, a little canola oil and red wine. I also added very small diced potatos after the meat was cooked. Instead of baking these, I just pan fried them in a little butter like you would a quesidilla. Thanks for the inspiration, great recipe, will make again and again.

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yellowpairs ♥

Cooking Level: Intermediate

Living In: Meridian, Idaho, USA

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Reviewed: Oct. 14, 2009

I especially like baking these as opposed to frying them. Be careful they cook fast.

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Craig

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Fort Myers, Florida, USA

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Reviewed: Sep. 29, 2009

We liked these! I had some left over beef roast that was way too salty, so I mixed in a can of beer, 1/2 pkg of taco seasoning, and some tomato sauce. Spooned into whole wheat tortillas, sprinkled about 1 Tbsp cheese, and then folded into pockets. I placed mine seam down on a greased jelly roll pan. I spooned melted butter only over the tops of the tortillas. It worked great! They baked at 500 degrees for more like 13-14 minutes.

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4kidsinthehouse

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Reviewed: Sep. 13, 2009

Very good. Added green chili's, garlic and onion for a little more flavor. Turned out nice and crunchy after baking, which is a better alternative to frying.

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robwhitehead

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Reviewed: May 30, 2009

Enjoyed these very much. I had leftover shredded beef from ropa vieja recipe so the hardest part was brushing the butter on both sides of the tortilla. Which of course was not hard at all. Baked in the oven and turned over when bottom side browned to evenly brown both sides. I also put a tbs. or two of refried blackbeans in with the beef. Thanks for the great recipe.

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CookinArgentina

Cooking Level: Intermediate

Home Town: Allentown, Pennsylvania, USA

Living In: Aluminé, Neuquén, Argentina

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Reviewed: May 19, 2009

Was tender but extremely bland. Sorry I won't be making this again.

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~Susakins~

Cooking Level: Intermediate

Living In: Killeen, Texas, USA

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Reviewed: Apr. 20, 2009

AWESOME! It was not as spicey as I suspected it would be and it was incredibly easy to make. So sad I only made half the recipe...

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leetl

Cooking Level: Intermediate

Home Town: Easton, Pennsylvania, USA

Living In: Blandon, Pennsylvania, USA

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Reviewed: Apr. 16, 2009

This was good a bit on the dry side. I made this for a group of ninety last night. I had no complaints my personal opinion there was not very much zip to it

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Pswan

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Reviewed: Mar. 16, 2009

This is a great base recipe for chimis. You can also add green chilis, jalapenos, or even potatoes cubes really small. Thank you for the recipe!

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Katrina Bodkin

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Living In: Roosevelt, Utah, USA

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Reviewed: Feb. 26, 2009

Very tasty. I found that cooking them with a bit of butter left them a bit dry. So, I put about a 1/4 inch of oil in the bottom of my baking pan, put that in the 450 degree oven to heat up. Then I placed the Chimichangas in the oil to cook. The result was much closer to a restaurant version of crispy deep fried chimis

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CLLB

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Reviewed: Feb. 26, 2009

Easy and good. I made just as stated, and it turned out just right on the spices. Update: I made this with a cheap bone-in pork roast and that was just as good as the beef with no changes to the spices.

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LADYSLEW

Cooking Level: Expert

Home Town: Newark, Delaware, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Feb. 21, 2009

Wow this is soooo delicious! I took the advice of other reviewers and added garlic and onion to the meat. I also cooked the meat in the slow cooker and added a bit of extra beef broth. I shredded the beef after about 6 hours on low, put it back in the juice, and let it soak it up for another few hours. I used 6 soft taco size shells and added cheese to the inside of each. I took the advice of another reviewer and made her recipe for brown chipotle sauce which was the magic touch on this recipe! Here it is: 2 T butter 2 T flour 1 c beef broth 1 c water 1 t cumin 3 cloves garlic -- minced 1 t oregano 3 canned chipotle chiles -- seeded and minced (3 to 4) (These are not all that hot) 2 T adobo sauce from can 2 T sour cream.

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Andrea

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Reviewed: Feb. 10, 2009

Great flavor!!!! I put a London Broil in the crockpot with onion soup mix while I was at work and then added the ingredients in the recipe. VERY YUMMY!!!!

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Brigette

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Reviewed: Jan. 28, 2009

These were really tasty, and I loved that they were lower fat than fried chimichangas! They had plenty of crunch without being tough. I used leftover beef, chopped and mixed with salsa for the filling, but other than that I followed the recipe.

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Shauna

Cooking Level: Expert

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Reviewed: Jan. 25, 2009

We tried this recipe with some taco seasoned ground beef only because we were short on time. It was much quicker and very delicious! (We look forward to trying the recipe as it reads another day because if our quick fix was good: The shredded beef with only make it sooo much better!)

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Jeanna

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Reviewed: Jan. 6, 2009

Good oven Chimichanga. I used leftover "Salsa Chicken" as filling.

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annc

Living In: Murphysboro, Illinois, USA

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Reviewed: Dec. 25, 2008

Good recipe, makes a ton. Don't make too much because if you premake the whole thing and don't eat it then the left overs are horrible. No one ate the leftovers. Fresh out of the oven is great. Don't make what you can't eat that night.

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Sparkmanr

Cooking Level: Expert

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Reviewed: Dec. 24, 2008

This was so good and so much fun to make. I had a cheap beef roast and just decided to try this recipe. I added a little more chili powder (just to taste). I figure everyone needs to adjust this to their tastes. Also, I put shredded cheese inside before I rolled them up. Served with some refried beans and cheese. Wow! Throw in some tortilla chips and salse and it makes for a wonderful movie night with the kids. Thanks so much for submitting.

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MomOf6

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Reviewed: Dec. 17, 2008

My husband really liked this recipe, whereas I thought it was ok. However, I didn't follow the recipe exactly. I had already cooked my roast in the crock pot and just put it on the stovetop with the seasonings and broth. I didn't have cumin on hand, so I added some southwest seasoning. I also added a little garlic and onion powder as I thought it needed something extra. I put cheese in the beef mixture and put in a skillet on the stovetop to brown. Then added cheese on top and put under the broiler for a few minutes. It was a nice change from italian beef or roast, but not sure I will do again as it wasn't a wow recipe to me.

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ccreations

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Shredded Beef Chimichangas

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