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Tuesday, January 18, 2011

Roast Beef Chimichangas

Mexican food is one of my families favorite. I don't usually get any complaints when I serve up a tasty dish of something smothered in cheese and enchilada sauce. This Chimichanga was no exception. It was something that everyone loved. Depending on the enchilada sauce that you use, it adds a little "ZIP" as well. I love that I now have one more way to use up my leftover roast beef.

Roast Beef Chimichangas

2 lbs. leftover cooked roast beef, shredded (you could use any leftover roast, beef or pork,
venison or elk...whatever)
2 c. enchilada sauce (any brand you like, mild or medium...whatever your family likes)
2 t. chili chili powder
1/2 t. garlic powder
1/2 t. cumin

Combine all ingredient in Crock Pot. Stir until well mixed. Cook on LOW or WARM for 2-4 hours (remember, its actually already cooked, all you're doing is heating it up and keeping it warm...but slow cooking it will thicken the sauce so it's not so thin). If it starts to dry out, add more enchilada sauce or a small amount of water.

12 flour shells
2 c. shredded cheese (we've used cheddar or Monterey jack...both are yummy)
1 can black beans, drained and rinsed
Oil for deep frying

Topping suggestions: shredded lettuce, diced tomato, diced avocado, dice onion, sour cream, guacamole

Spoon 1/3 c. meat mixture on each tortilla, add beans and cheese (amount is personal preference). Fold edge nearest filling up and over to cover. Fold in both sides and roll up. Fasten with a toothpick (don't forget to take toothpick out before eating). In a deep fryer or electric skillet heat 1" oil to 375 degrees. Fry chimichangas 1-2 minutes on each side or until browned. Drain on paper towel. Top with shredded cheese and toppings. Enjoy!

Happy Cooking~

1 comment:

  1. I always use my left over roast beef to make enchiladas.