Dinner

Beef Chimichanga is for Dinner.

Beef Chimichanga takes 270 minutes to prepare.

Beef Chimichanga takes 20 minutes to cook.

Beef Chimichanga makes 12 servings.

The ingredients for Beef Chimichanga are:

Beef, top sirloin, 3 lbs
Sour Cream, 1 cup
Kraft Shredded 2% Mexican Four Cheese blend, 2 cup
Pace Chunky Salsa - Mild, 1 cup
Old El Paso Taco Seasoning, 1/4 cup
Extra Virgin Olive Oil, 4 tbsp
flour tortillas-12
Cooking spray

Here is how you make Beef Chimichanga:

Place Beef in crockpot on high with whatever seasonings you decide on and water/stock. Cook on high for 4 hours till beef shreds easy (left over roast would work well for this to.) Preheat oven to 350 when ready to put them together. After beef has shredded, put olive oil in pan to heat add beef, taco seasoning, and water to meat and let it cook till most of liquid has boiled off. Remove from heat and add salsa, sour cream, and cheese. Fill each tortilla with 1/2 cup mixture and roll shut like a burrito. Place edge down in 10x13 pan. When you complete all 12 spray cooking spray over the tortilla. Bake at 350 for 20 minute or until shell starts to brown.Serving Size: Makes 12 chimichangaNumber of Servings: 12Recipe submitted by SparkPeople user HELLFIGHTER1980.

The nutritional information for Beef Chimichanga is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 552.5

• Total Fat: 26.1 g
• Cholesterol: 119.3 mg
• Sodium: 1,018.7 mg
• Total Carbs: 32.8 g
• Dietary Fiber: 4.7 g
• Protein: 44.7 g

Beef Chimichanga is Mexican cuisine.