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Chimichangas – aka my families all time favorite meal!

Shredded beef chimichanga served with chips, guacamole

Deep Fried, Baked, or Air Fried, no matter which way you cook them they’re delicious! Flour tortilla filled with seasoned tender roast beef and cheese & cooked for a crisp outside shell. Top with your favorite taco toppings.

Ingredients

Scale

3 lb chuck roast

1 packet onion soup mix

23 cups water

2 cups Picante Sauce (we like Pace) not a fresh salsa

Flour Tortillas 68 large

23 cups Grated Cheese

Taco toppings (lettuce, salsa, sour cream, guacamole, lime

Instructions

Slow cook chuck roast (see post) for 10-12 hours.

Place roast in crock pot and sprinkle onion soup mix on top. Add water to crock pot to half thickness of roast (2-3 cups). Cook on low for 10-12 hours until meat falls apart when shredded.

Shred roast removing any fat and straining juice.

Add picante sauce to shredded roast and mix.

***Meat mixture can be frozen at this point to be finished for a later meal.

If flour tortillas are not soft and bendable without cracking, place in plastic bag and microwave for 15-20 seconds 2-3 at a time.

Add 1/3-1/2 cup meat mixture to tortilla, and spread in a rectangular shape. Top with grated cheese, and fold burrito style (see picture). Secure with toothpick while cooking.

Continue until all meat is gone.

Bake, Air Fry, or Deep Fry til golden brown (see post)

Top with your favorite taco toppings, Sour Cream, Guacamole, Salsa, Tomatoes, Lettuce

Notes

See Freezer Meal options in post

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