Reviewed: May 16, 2012

the bomb!

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Reviewer:

jacobeddy1984

Cooking Level: Intermediate

Home Town: Huntington, West Virginia, USA

Living In: Oklahoma City, Oklahoma, USA

Reviewed: May 13, 2012

Turned out great! My family absolutely loves them and can't wait for me to make more!

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Reviewer:

David&Andrea

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Cooking Level: Intermediate

Home Town: Roseburg, Oregon, USA

Living In: Sutherlin, Oregon, USA

Reviewed: May 6, 2012

This was easy to make and was quite tasty! I ended up modifying the beef slightly. I sauteed some onion and garlic, and added a can of green chilies. Then I added the already cooked beef and mixed it all together to put into the tortillas. I think without the addition, I wouldn't have enjoyed them as much. I also took someone else's advice and put cheese in the tortillas. Yum. Thanks for the recipe!

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Reviewer:

irisheyes_14

Cooking Level: Intermediate

Home Town: Lafayette, Indiana, USA

Living In: Naples, Campania, Italy

Reviewed: May 3, 2012

It was good. Did it in a crock pot. The meat, I thought, was a little bland so I seasoned it before wrapping it. Glad I made guacamole because the sour cream and tomatoes didn't do it for me. The guacamole made it great!!

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Reviewer:

mjstalfa

Reviewed: May 1, 2012

This recipe is simple delicious and not very time consuming. Chimichangas are my girls favorite food and this recipe taste fabulous.

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Reviewer:

Areya

Reviewed: Apr. 23, 2012

cook beef in the slowcooker for 8 hours.

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Reviewer:

mamaison

Living In: Norfolk, Virginia, USA

Reviewed: Apr. 22, 2012

These came out exactly as I had hoped. The water had evaporated in my Dutch oven after about twenty minutes, and I turned the heat down to low a few minutes after I added the beef stock mixture because it was boiling. It only took about ninety minutes for the meat to be ready to be shredded. I put some refried beans, rice and cheese inside before I baked them.

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Reviewer:

ALLYSONJANE

Cooking Level: Intermediate

Home Town: Groveland, Massachusetts, USA

Living In: Haverhill, Massachusetts, USA

Reviewed: Apr. 15, 2012

I found this recipe to be very tasty! I had never had chimichangas before, so I'm not sure how this compares to the restaurant version. I followed what someone else said and added an onion and 3 garlic cloves to the seasoning, and I cooked it in the crock pot for about 5 hours, shredded it, then cooked it for another 45 minutes. I also substituted chicken broth for the beef broth, since that's what I had, and I added more salt. Final verdict: I would make this again :)

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Reviewer:

PseudoSheaGirl

Reviewed: Mar. 18, 2012

I typically don't dutch oven unless I'm camping, but instead we put the roast in a slow cooker, still following the recipe, for about 8 hours. It is a fantastic base. I also find I need a bit higher of a temperature on the baking to get the tortillas crispy enough to make a difference. It's oddly a little different every time. The two tweaks are the only reason I dropped this down because otherwise it's fantastic and we make these quite often.

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Reviewer:

pandaface

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

Reviewed: Mar. 16, 2012

I added salt, pepper, garlic, onion, & cayenne. I felt it was still missing something but not sure what. My whole family ate this up so I'll be making this again.

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