Ingredients for Baked Shredded Beef Chimichangas
- 1.5 lbs beef stew meat
- 1 tbsp cumin seeds
- 1 cinnamon stick
- 2 beef bouillon cubes
- 1 medium onion
- 2 cloves garlic
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp ground cinnamon
- 1/2 tsp ground cayenne pepper
- 1 cup salsa
- 1 (4 oz) can diced green chilies
- 2 cups shredded cheddar cheese
- 6 large flour tortillas
- non-stick cooking spray, as needed
- shredded lettuce, for garnish
- diced tomatoes, for garnish
- sour cream, for garnish
- guacamole, for garnish
- refried beans, for garnish
- 4 cups water
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How to Make Baked Shredded Beef Chimichangas
- In a large saucepan, combine 1.5 lbs beef stew meat, 1 tbsp cumin seeds, 1 cinnamon stick, and 2 beef bouillon cubes. Cover with 4 cups of water.
- Bring to a boil, then reduce heat and simmer until the beef is easily shredded with a fork (approximately 1-1.5 hours).
- Remove the beef from the liquid, shred it, and set aside. Strain the cooking liquid and reserve 1/2 cup; discard the rest.
- Spray a large skillet with non-stick cooking spray. Add 1 medium onion, chopped, and 2 cloves garlic, minced. Cook until onions are translucent, about 5 minutes.
- Stir in 2 tbsp chili powder, 1 tbsp cumin, 1 tsp ground cinnamon, and 1/2 tsp cayenne pepper (optional). Mix well.
- Add 1 cup salsa, 1 (4 oz) can diced green chilies (undrained), and the shredded beef. Combine thoroughly.
- Pour in the reserved 1/2 cup of beef cooking liquid. Simmer until the liquid is almost completely absorbed, about 5-7 minutes.
- Preheat oven to 450°F (232°C). Lightly spray a 13x9 inch baking dish with non-stick cooking spray.
- Warm 6 large flour tortillas according to package directions.
- Place one tortilla on a flat surface. Add 1/6 of the beef mixture to the center. Fold up the bottom edge, then fold in the sides, and roll up tightly to form a chimichanga.
- Top each chimichanga with 1/6 of 2 cups shredded cheddar cheese.
- Place the seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling.
- Generously spray the chimichangas with non-stick cooking spray.
- Bake for 10 minutes. Carefully flip the chimichangas, spray again, and bake for 5 minutes.
- Flip again, spray, and bake for another 5 minutes, or until golden brown and crispy.
- Serve immediately. Garnish with lettuce, tomato, beans, sour cream, guacamole, or salsa.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
13g
Fat
37g
Carbs
13g
