Are you ready to embark on a culinary adventure that will transport your taste buds straight to Mexico? Imagine biting into a crispy, golden chimichanga filled with tender, flavorful shredded beef, all thanks to the magic of your crockpot! These Crockpot Shredded Beef Chimichangas are not just a meal; they’re a fiesta on your plate! With minimal prep time and the slow-cooking goodness that makes beef melt-in-your-mouth tender, you’ll be the star of your next family dinner. Get ready to impress your loved ones with this irresistible recipe that combines convenience and deliciousness in every bite!
Prep Time: 15 mins
Cook Time: 8 hrs
Total Time: 8 hrs 15 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 lbs beef chuck roast
- 1 packet taco seasoning
- 1 cup beef broth
- 8 flour tortillas
- 2 cups shredded cheese
- 1 cup refried beans
- 1 cup salsa
- Oil for frying
Instructions
- Begin by preparing your ingredients. Gather 2 lbs of beef chuck roast, 1 packet of taco seasoning, 1 cup of beef broth, 8 flour tortillas, 2 cups of shredded cheese, 1 cup of refried beans, 1 cup of salsa, and oil for frying.
- Place the beef chuck roast in the crockpot. Sprinkle the taco seasoning evenly over the roast, ensuring it's well-coated.
- Pour the beef broth around the roast in the crockpot. This will help keep the meat moist during cooking.
- Cover the crockpot with its lid and set it to cook on low for 8 hours. This slow cooking will make the beef tender and easy to shred.
- After the 8 hours are up, carefully remove the roast from the crockpot. Use two forks to shred the beef into bite-sized pieces. It should fall apart easily.
- In a large bowl, combine the shredded beef with 1 cup of salsa and mix well to incorporate the flavors.
- To assemble the chimichangas, take one flour tortilla and place a generous spoonful of the shredded beef mixture in the center.
- Add a spoonful of refried beans and a sprinkle of shredded cheese on top of the beef mixture.
- Fold the sides of the tortilla over the filling, then roll it up from the bottom to the top to create a tight wrap. Repeat this process for the remaining tortillas and filling.
- In a large skillet, heat oil over medium heat. You will need enough oil to cover the bottom of the skillet.
- Once the oil is hot, carefully place the wrapped chimichangas seam-side down in the skillet. Fry them for about 3-4 minutes on each side, or until they are golden brown and crispy.
- Once fried, remove the chimichangas from the skillet and place them on a paper towel-lined plate to drain any excess oil.
- Serve the chimichangas hot, garnished with additional shredded cheese, salsa, or sour cream if desired. Enjoy your delicious homemade crockpot shredded beef chimichangas!
Tips
- Choose the Right Cut: For the best flavor and tenderness, use a beef chuck roast. This cut becomes incredibly juicy when slow-cooked.
- Season Generously: Don’t be shy with the taco seasoning! Make sure to coat the roast evenly to infuse the meat with bold flavors.
- Shred with Ease: After cooking, let the roast rest for a few minutes before shredding. This allows the juices to redistribute, making it even more flavorful.
- Customize Your Filling: Feel free to add other ingredients to your chimichangas, such as diced jalapeños, corn, or black beans for an extra kick.
- Fry for Crispiness: Ensure your oil is hot enough before frying the chimichangas. This will help achieve that perfect golden-brown crust.
- Drain Excess Oil: After frying, place your chimichangas on paper towels to absorb any excess oil for a lighter meal.
- Garnish for Flavor: Serve your chimichangas with fresh toppings like avocado, cilantro, or a squeeze of lime for an extra burst of flavor.Enjoy the process and savor every delicious bite of your homemade Crockpot Shredded Beef Chimichangas!
Nutrition Facts
Calories: 650kcal
Carbohydrates: 45g
Protein: 38g
Fat: 35g
Saturated Fat: 15g
Cholesterol: 125mg
