Mexican

Shredded Beef Mini Chimichangas takes 40 minutes to prepare.

Shredded Beef Mini Chimichangas takes 400 minutes to cook.

Shredded Beef Mini Chimichangas makes 8 servings.

The ingredients for Shredded Beef Mini Chimichangas are:

32 oz Beef Chuck Roast
0.25 tsp Sea Salt
1 tsp Pepper, black
6 tbsp Olive Oil
1 cup, chopped Onions, raw
2 cloves Garlic
.50 tsp Cayenne Pepper (Ground)
2 tsp, crumbled Bay Leaf
1 tbsp Chili powder
1 tsp Cumin powder (by WOMACKFAM5)
1 tbsp Cilantro, dried
7 oz Chipotle Peppers in Adobe Sauce (by STOOSHY)
0.5 cup Del Monte Diced Tomatoes, No Salt Added
1 cup (8 fl oz) Water, tap
24 serving Great Value Flour Tortillas

Here is how you make Shredded Beef Mini Chimichangas:

Sprinkle all sides of roast with salt and pepper. Slow Cooker Method:Place a skillet over medium heat. Add 2 TB Olive Oil. When oil is hot add garlic to oil. Saute for two minutes. Add onions to skillet and saute another five minutes. Remove onions and garlic to the slow cooker. Add another 2 TB Olive oil to skillet. When oil get hot add Roast beef to skillet. Brown Roast on both sides. Once both sides are browned remove roast and place into slow cooker.Add cayenne, bay leaves, chili powder, cumin, cilantro, Chipotle peppers (including adobe sauce), diced tomato, and water to slow cooker. Cook on high for five to six hours.When roast beef is finished shred with two forks.Dutch Oven: We are basically repeating the steps from the slow cooker section except we transfer all the ingredients that we removed after browning back into the dutch oven.Preheat oven to 325 degreesPlace a Dutch Oven over medium heat. Add 2 TB Olive Oil. When oil is hot add garlic to oil. Saute for two minutes. Add onions to Dutch oven and saute another five minutes. Remove onions and garlic to a bowl. Add another 2 TB Olive oil to Dutch Oven. When oil get hot add Roast beef to Dutch Oven. Brown Roast on both sides. Once both sides are browned add onions and garlic back to Dutch oven.Add cayenne, bay leaves, chili powder, cumin, cilantro, Chipotle peppers (including adobe sauce), diced tomato, and water. Cover dutch oven and place it in the oven. Bake two to three hours. Once the roast is done shred using two forks.Baking Dish: This method is the same as the slow cooker method except its all combined in a 9 X 13 baking dish.Preheat oven at 325 degrees. Get a large heat resistant bowl and 9 X 13 baking dishPlace a skillet over medium heat. Add 2 TB Olive Oil. When oil is hot add garlic to oil. Saute for two minutes. Add onions to skillet and saute another five minutes. Remove onions and garlic to the large bowlAdd another 2 TB Olive oil to skillet. When oil get hot add Roast beef to skillet. Brown Roast on both sides. Once both sides are browned remove roast and place in the baking dish.To the large bowl Add cayenne, bay leaves, chili powder, cumin, cilantro, Chipotle peppers (including adobe sauce), diced tomato, and water. Stir gently with a large spoon. Once mixed pour over and around roast in baking dish. Cover tightly with aluminum foil. Place in the oven and cook two to three hours.When roast is done. Place back into large bowl and shred using two forks.Making mini chimis:Preheat oven to 375 degreesPlace tortillas in microwave for 10 seconds, just long enough so the tortillas can bend with out breaking.Place one tortilla on a flat surface. Using a slotted spoon or fork place 1 TB full of roast beef filling in the center of the one third of the tortilla facing you, leaving an inch on each side of the tortilla. Roll the tortilla over the filling and tucking it as tight as you can under the filling. Fold up each side of the tortilla over the rolled center. Keeping the sides tucked in roll the tortilla, keeping the roll as tight as you can. Place int the baking dish seam side down. Repeat for remaining tortillas. If tortillas become to stiff to roll without cracking place back into the microwave for 5 seconds to make them pliable again. When all 24 mini chimis are in the baking dish brush the top of each one with olive oil. Place in the oven. Bake in the over for twenty minutes or until slightly golden brownServing Size: Three mini chimis to a serving. 8 servings totalNumber of Servings: 8Recipe submitted by SparkPeople user MBCHASE13.

The nutritional information for Shredded Beef Mini Chimichangas is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 831.3

• Total Fat: 43.7 g
• Cholesterol: 134.7 mg
• Sodium: 958.8 mg
• Total Carbs: 66.6 g
• Dietary Fiber: 10.1 g
• Protein: 47.2 g

Shredded Beef Mini Chimichangas is Mexican cuisine.