Shannon’s Shredded Beef Chimichanga

Shannon’s Shredded Beef Chimichanga

By January 4, 2012



  • Preheat oven to 275. Heat olive oil in a cast iron dutch oven (or baking dish).
  • Combine seasonings and rub onto the meat thoroughly. Sear the meat in the olive oil on all sides.
  • Spread the green chillies over the roast. Add beef broth, reserved green chile juice and chopped garlic.
  • Cover pan and place in oven. Cook 4-5 hours until shreds easily.
  • Check on roast every couple of hours to make sure there is plenty of liquid. If it's low, add more broth.
  • You can also cook this dish on the stove top or in a crock pot.
  • Preheat oven to 400. Line a baking sheet with tin foil and spray with cooking spray.
  • Heat olive oil in a skillet over medium heat. Add onions, salt and pepper to taste.
  • Saute the oinons until tender and wilted (about 15-20 minutes). Lay one flour tortilla on a plate.
  • Add a layer of cheese, then a spoonful of shredded beef (drained of excess liquid), then a spoonful of onions.
  • Fold the ends in and roll up. Place on a baking sheet lined with tin foil.
  • Once you have them all rolled, spray the tops of each chimichanga with cooking spray.
  • Bake in the oven for about 7-10 minutes then flip. Bake on the other side for another 7-10 minutes.
  • Topping suggestions: guacamole, sour cream, green onions, salsa, cheddar cheese, tomatoes, sliced jalapenos,¬†lettuce, cilantro, and olives.

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