Description
Sizzling Baked Beef Chimichangas deliver Mexican-inspired comfort straight from the oven, packed with seasoned ground beef, melted cheese, and crispy tortilla edges. Zesty flavors and golden-brown perfection make this dish a crowd-pleasing favorite you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 2 pounds (907 grams) beef roast
Vegetables and Seasonings:
- 1 onion, chopped or sliced
- 2 tablespoons (30 milliliters) minced garlic
- 1 can diced green chilis
- ¼ cup (4 tablespoons) fresh cilantro, chopped
- 2 packages fajita seasoning
Additional Ingredients:
- 1 can refried beans
- 1 package Colby Jack cheese, shredded
- 10 soft taco shells
Instructions
- Season the beef roast with salt and pepper, then sear in a hot skillet with olive oil until golden brown on all sides, creating a rich caramelized exterior.
- Transfer the seared beef roast to a slow cooker, adding diced onions, minced garlic, and fajita seasoning blend for enhanced flavor.
- Pour 120 milliliters of water into the slow cooker to create moisture and prevent the meat from drying out during cooking.
- Cook the beef on high setting for 4 hours or until the meat becomes incredibly tender and easily pulls apart with a fork.
- Remove the beef from the slow cooker and shred it using two forks, creating pulled meat texture.
- Fold chopped green chilis and fresh cilantro into the shredded beef, distributing the ingredients evenly for balanced flavor.
- Preheat the oven to 204 degrees Celsius (400 degrees Fahrenheit) and prepare a baking sheet by lightly coating with cooking spray.
- Warm the refried beans and taco shells to increase their pliability and prevent cracking during assembly.
- Spread a thin layer of warm refried beans on each taco shell, followed by shredded cheese and the prepared beef mixture.
- Carefully fold the taco shells, ensuring the filling is securely enclosed, and place them seam side down on the prepared baking sheet.
- Lightly brush the folded chimichangas with olive oil to promote a crispy, golden exterior.
- Bake for 15 minutes until the shells turn golden and crisp, then sprinkle additional cheese on top.
- Broil for 2-5 minutes, watching carefully to prevent burning, until the cheese melts and becomes bubbly and slightly browned.
Notes
- Slow cooking transforms tough beef roast into incredibly tender, flavorful meat that melts in your mouth.
- Plan ahead as the beef requires 4 hours of slow cooking, making this a perfect weekend meal preparation dish.
- Warming taco shells briefly helps prevent cracking when folding chimichangas, ensuring a neat and secure wrap.
- Brushing chimichangas with oil before baking creates a crispy, golden-brown exterior that adds delightful texture.
- Broiling at the end provides a quick cheese melt and adds an appetizing golden finish to the dish.
- Versatile recipe allows easy customization with additional toppings like sour cream, salsa, or guacamole.
- Prep Time: 20 minutes
- Cook Time: 4 hours 20 minutes
- Category: Dinner, Snacks
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 10
- Calories: 385 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 23 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 85 mg