Thursday, February 4, 2010

Recipe : $7 Beef Chimichangas

The $7 a Meal Slow Cooker Cookbook: 301 Delicious, Nutritious Recipes the Whole Family Will Love!These beef chimichangas were SO tasty and super easy! Instead of frying them, I brushed them with some veggie oil and stuck them in the oven for a few minutes. It's less of a frying mess and I guess a little healthier since it's not fried. Here you go!


3/4 pound beef top round steak
1 onion, chopped
3 cloves garlic, minced
1/2 cup beef stock
1 tablespoon chili powder
1/2 teaspoon salt
3/4 cup salsa
1/2 (16 oz) can refried beans
1 cup shredded cheddar cheese
6 (8 inch) flour tortillas
Vegetable oil

1. Cut beef into 2" cubes and place in a 3-qt crock pot along with onion, garlic, and stock. Cover and cook on low for 7-9 hours until beef is very tender. Using slotted spoon, remove beef and vegetables from stock. Shred meat, using 2 forks.


2. In large bowl, combine shredded beef and vegetables with chili powder, salt, and salsa. Open can of refried and mash slightly.

3. Spread refried beans onto each tortilla. Top each with about 1/4 cup of beef mixture, then 1 tablespoon cheese. Fold tortillas around filling, tucking in sides; use toothpicks if necessary to hold together. Freeze any remaining filling.

4. Heat 1" of vegetable oil in heavy deep skillet to 375 defrees. Fry chimichangas, two at a time, for 2-4 minutes on each side, removing from oil when brown and crisp. Drain well on paper towels before serving. If necessary, keep warm in
250 degree oven until all are cooked.
Serving suggestions:
Serve these spicy and crisp chimichangas with sour cream, tomatillo salsa, red tomato salsa, and fresh guacamole for dipping.

Of course mine look retarded, but they tasted delicious! I think this was one of Hubby's favorite dinners I've made. The next day, he took some of the leftover beef, put it on a hamburger bun with sour cream, jalapenos, cheese, and some hot sauce. It was so tasty!

1 comment:

  1. HAHA!! Looks delish and LOVE the cutting mat!

    ReplyDelete

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