My husband and I were not fans of these shredded beef chimichangas. He'll typically eat just about anything I make, and we both love tex-mex, but he specifically requested that this recipe get thrown out. The flavor of the beef was decent, but the recipe is just missing something. Baking the chimichangas left them tough and chewy, not crispy and crunchy. Perhaps with some cheese melted in with the beef they could be better, but I don't see myself ever using this recipe again and finding out.

My husband's actual quote was, "best new recipe of the year." I cooked my meat in a crockpot on high for 7 hours and put cheese inside the chimis before I put in the oven.

Excellent Recipe. It is alot of work though. I cooked the beef in a slow cooker and it was nice and tender.

Not too bad. The meat didn't have as much flavor as I had anticipated. I used my pressure cooker to brown the meat and cooked it in the juices. If I make this again after cooking in the pressure cooker & shredding the meat I'd put everything in a pan and boil down the juices for a more concentrated flavor. I may use taco seasoning as some others had suggested along with mixing some of the cheese in with the meat before putting in the tortillas. Definately a work in process, but it does give you something to work with.

I really liked this recipe, the only reason I am giving it 4 stars instead of 5 is because I will probably make some adjustments next time. When I made it this time I didn't add the vinegar at all. The next time I make this, I may be tempted to saute some green peppers and onions (from my garden) and throw that into the shredded beef. Also, next time I thought about adding the cheese to the shredded beef just before filling the burrito shell. I will probably use more cheese than I did this time. Other than that, it had an excellent flavor and my family devoured it. I will be making this again!

This was just ok; don't think I would make it again. It is missing something but I'm not sure what. I ended up adding 1/2 of a burrito seasoning packet before serving to add a little flavor.

This beef comes out so moist and tender, it just falls apart. YUMMY!

My family loves these and their so easy. But I cook the beef in a presure cooker It just falls apart in less then half the time.

So easy and so delicious!!

I can't say how good the meat portion of this recipe was:because I used leftover roast beef. But, I sure am glad someone recommended (on the Recipe Exchange), because I loved the mechanics of the recipe. I would have never thought of brushing tortillas w/ butter and cooking at a high temp to produce a crisp "wrapping"! I added Provolone to the inside and they turned out delicious.

I made this with whole grain wheat tortillas, and yes, they were a little dry, but the beef in this was so tender and yummy! We all just loved it and my kids even gobbled it up. My hubby liked enjoying an 'authentic mexican dish' at home.

The story here is the cooking method, not the ingredients. I put a 4-lb roast, one packet of taco seasoning, and the vinegar and beef broth in the slow cooker for 8 hours. I collected and shredded the meat and added another packet of taco seasoning. I put the juices in another container. Both went in the 'fridge overnight. I skimmed off the fat from the juice and added maybe a cup to the shredded meat. Then I made the chimis in the oven as the recipe directs. My picky daughter, 12, said it's the best thing I've ever made. My husband loved it, told me it's better than our favorite restaurant's chimis, and wants to take a pan of it to work. Fabulous, recipe! Thanks!

These are delicious, thanks! I liked that they are baked instead of fried yet you still get that crunchy outer shell. Used leftover shredded beef which added a great flavor. Thanks!

Excellent -- No Left Overs!! Took the advice of others and used the crockpot. It is great how they came out so crispy. We will make again!! Thanks for the recipe.

The flavor was great and I am thrilled that I did not have to fry these. The only room for improvement would be in the tenderness of the meat. I'm going to try to make these again with exactly the same ingredients, but cook the meat in a slow cooker for increased tenderness and moisture. Thanks for the recipe!

This was a great starter for me. I tweaked it for my own needs, and it works well for many different things! I use the crock pot from start to finish on this one, love the smell throughout the day, and less work for me!