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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Beef Chimichangas Recipe

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This recipe for Beef Chimichangas is from Recipes from the Rogers Family and Beyond!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-1/2 c. shredded roast beef
1-1/2 c. picante sauce
1/2 onion, thinly sliced
1 tsp. cumin
1/2 tsp. oregano
8 large flour tortillas
2 T. margarine or butter, melted
1 c. Monterey Jack cheese, shredded
Directions:
Directions:
Mix beef, picante, onion, oregano and cumin in large skillet. Simmer until most of the liquid is absorbed. Brush one side of each tortilla with butter. Spoon beef mixture onto unbuttered side of each tortilla, add cheese and fold. Place seam side down in large glass baking dish. Bake at 475 F for 13-15 minutes until golden brown. Serve with more picante and sour cream.
Personal Notes:
Personal Notes:
This recipe works well for any shredded meat: beef, pork or chicken. A great way to use up leftovers. One of Bryan's favorites.

 

 

 

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