Loved this with the changes I got from other reviewers. Browned the meat as directed, then placed in crock pot. Deglazed the brown bits with a splash of beef broth, then cooked some diced onions and garlic in canola oil in that same pot. Added a can of Rotel to this and heated, then added it all to the crock pot with the recommended broth mixture. 5 hours later, used a slotted spoon to remove the meat, tomatoes, onions, etc, allowed to cool, and shredded it all together. So flavorful! Didn't really need any pan juices to keep it moist. I did add a little cheese to the filling before rolling up the chimichangas. Loved how fluffy and crisp the tortillas got baking in the oven. Served with Mexican Rice II. Deelish. Will definitely make again!
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Loved this with the changes I got from other reviewers. Browned the meat as directed, then...