Best 5 Crock Pot Shredded Beef For Chimichangas Recipes

Chimichangas are a delicious and versatile dish that can be made with a variety of fillings. Shredded beef is a classic filling for chimichangas, and it can be easily cooked in a crock pot. This cooking method results in tender, flavorful beef that is perfect for stuffing into chimichangas or other Mexican dishes. In this article, we will provide a comprehensive guide to making the best crock pot shredded beef for chimichangas. We will cover everything from choosing the right cut of beef to cooking the beef to perfection. With our help, you will be able to make delicious chimichangas that will impress your family and friends.

Let's cook with our recipes!

SHREDDED BEEF CHIMICHANGAS

Shredded Beef Chimichangas image

Usually deep fried, chimichangas can also be oven-fried with less mess, fuss, and fat. Use the filling in burritos as well. You may also deep fry, if desired.

Provided by VARISSUL

Categories World Cuisine Recipes Latin American Mexican

Time 3h10m

Yield 4

Number Of Ingredients 11

Ingredients

2 pounds boneless beef chuck roast, trimmed of fat
¼ cup water
1 ½ cups beef broth
3 tablespoons red wine vinegar
2 tablespoons chili powder
1 teaspoon ground cumin
4 (8 inch) flour tortilla
3 tablespoons butter, melted
1 cup salsa
½ cup shredded Monterey Jack cheese
½ cup sour cream

Steps:

Place beef in a Dutch oven over medium heat. Pour in water. Cover, and cook for 30 minutes. Remove cover, and cook until liquid has evaporated, and beef is well browned, about 10 minutes. In a medium bowl, combine beef broth, red wine vinegar, chili powder and cumin. Pour over beef. Cover, and cook until meat is very tender, and pulls apart easily, about 2 hours. Allow to cool, then shred and mix with pan juices.
Preheat oven to 500 degrees F (260 degrees C).
Brush both sides of each tortilla with melted butter. Spoon shredded beef filling down center of each tortilla. Fold ends over filling, then fold sides to center to make a packet. Place chimichangas, seam side down, in a 9- by 13-inch baking pan.
Bake in preheated oven for 8 to 10 minutes, or until golden brown. Serve with shredded cheese, sour cream and salsa.

Nutrition Facts : Calories 714 calories, Carbohydrate 35.9 g, Cholesterol 151.1 mg, Fat 46.6 g, Fiber 4.1 g, Protein 38 g, SaturatedFat 22.2 g, Sodium 1176.2 mg, Sugar 2.4 g

BEEF CHIMICHANGAS

Beef Chimichangas image

The family requests this all the time. It is easy for my husband to make when I have to work late. Top with shredded cheese, lettuce, tomato, salsa, and sour cream.

Provided by Linda Peterson

Categories World Cuisine Recipes Latin American Mexican

Time 40m

Yield 6

Number Of Ingredients 11

Ingredients

1 pound ground beef
1 small onion, chopped
1 clove garlic, minced
½ teaspoon taco seasoning mix, or more to taste
1 teaspoon dried oregano
¼ cup sour cream
1 (4 ounce) can chopped green chilies
2 tablespoons distilled white vinegar
1 cup shredded Cheddar cheese
¼ cup margarine
6 (7 inch) corn tortillas

Steps:

Preheat oven to 450 degrees F (230 degrees C).
Brown the ground beef, onion, garlic, taco seasoning, and oregano in a skillet over medium heat, breaking the meat up into crumbles as it cooks, about 8 minutes. Drain off excess fat. Stir in sour cream, chilies, and vinegar until well mixed. Remove from heat, and mix in the Cheddar cheese.
Melt margarine in a small skillet over low heat. When melted, dip each tortilla into the margarine for about 30 seconds, or until soft. Place the softened tortilla onto a baking sheet, and fill with about 1/3 cup of the meat mixture. Fold the right and left sides of the tortilla over the filling, then the top and bottom, making an envelope that completely encloses the filling. Flip the tortilla seam side down on the baking sheet. Repeat with remaining tortillas and filling.
Bake in the preheated oven until the tortilla is crisp, about 15 minutes.

Nutrition Facts : Calories 369.2 calories, Carbohydrate 15.8 g, Cholesterol 69.9 mg, Fat 25.4 g, Fiber 2.3 g, Protein 19.7 g, SaturatedFat 10.1 g, Sodium 503.6 mg, Sugar 1.6 g

SHREDDED BEEF OR PORK CHIMICHANGAS

Shredded Beef or Pork Chimichangas image

This is the one recipe everybody asks me for. This recipe is an all day project. It is well worth the effort. If you have a large freezer, you'd probably fill it up with these. The kids can eat these when they come home from school, a quick dinner when you don't feel like cooking, etc. When I tripled this recipe I started at 10am and finished around 6pm. I made about 60 of these. I roll up the sleeves and make these about twice a year. There is always a family gathering on the night they come out fresh. Bet you can't eat just one!

Provided by Chef Booshman

Categories Roast Beef

Time 4h30m

Yield 10-20 serving(s)

Number Of Ingredients 14

Ingredients

3 lbs beef (cheap roast kind, or pork shoulder) or 3 lbs pork (cheap roast kind, or pork shoulder)
2 tablespoons chili powder
1 teaspoon ground cumin
2 teaspoons oregano leaves
2 teaspoons salt
1/2 teaspoon ground red pepper
1/2 teaspoon white pepper
1/2 teaspoon black pepper
6 -8 garlic cloves, pressed
1 medium onion, coarsely chopped
water
20 flour tortillas, 9-inch (dinner plate size)
1 lb monterey jack cheese or 1 lb cheddar cheese
canola oil (for frying)

Steps:

Cut meat into large chunks (3-4") and place in cooking pot. cover with water. Add all ingredients except for last three items.
Bring to a boil then cover and cook on medium hear for at least two hours.
After 2 hours, bring back to full boil with lid removed.
While evaporating water, remove several pieces for pot and shred using two forks. When only +/- 1/2" of goop is left in the pot, remove from heat and return shredded meat back to the pot and blend with remaining slurry.
Open a package of tortillas and place in microwave with a wet paper towel placed on top. Microwave on high for 1 minute.
Place a tortilla on plate and spoon 1-2 Tblspn of meat at bottom of tortilla. Sprinkle with shredded cheese, chopped onion(optional) and roll up burrito style.
Repeat with remaining tortillas until all the meat is used up.
In large skillet, heat up 1-1/2" depth of oil to approximately 350 degrees. (If you put too much oil in the skillet or if it gets too hot, the chimis will begin to unravel). Cook until browned on each side (about 3 minutes). Drain on paper toweling.
Eat'em while they're warm -- freeze the rest.
Reheat frozen ones in the microwave on high for three minutes or place on rack in a preheated 450 degree oven for 8-10 minutes.
Serve with chopped tomato, lettuce, cheese, sour cream (stuff you'd put on a taco).

CROCK POT SHREDDED BEEF FOR CHIMICHANGAS

Crock Pot Shredded Beef for Chimichangas image

I cooked Recipe #28148 and loved it. But...I have a father who is allergic to chicken. So I wanted to keep along the same lines of the chicken recipe, but make it beef. So one day I threw this together in a crock pot and it came out great. This meat can be used for tacos, enchiladas, etc as well. If you are wanting great baked beef chimichangas, please take this meat, and then follow Recipe #28148 remaining directions. (Including the other ingredients: oregano, cumin, cheese and green onions) It turns out tasty! Hope you like it as much as my family does.

Provided by Bittersweetened

Categories Meat

Time 6h10m

Yield 8 Chimichangas, 4-5 serving(s)

Number Of Ingredients 4

Ingredients

1 -2 lb boneless beef chuck roast
1 medium diced onion
1 cup beef broth
10 ounces diced tomatoes with lime and cilantro

Steps:

Place meat, diced onions, Rotel and beef broth in crock pot.
Cook on low for 6-8 hours.
When meat is cook, shred it.
If continuing on to make chimichangas, follow recipe #28148.
Enjoy!

Nutrition Facts : Calories 304.1, Fat 22.4, SaturatedFat 9, Cholesterol 78.4, Sodium 211, Carbohydrate 2.8, Fiber 0.4, Sugar 1.2, Protein 21.6

FAVORITE BEEF CHIMICHANGAS

Favorite Beef Chimichangas image

Feeding a hungry crowd? Turn to these mouthwatering chimichangas, which feature slow-roasted beef and melted cheese inside a crispy tortilla. Everyone will want the recipe!

Provided by Taste of Home

Categories Dinner

Time 8h30m

Yield 16 servings.

Number Of Ingredients 13

Ingredients

1 boneless beef chuck roast (3-1/2 pounds)
2 cups chopped peeled potatoes
1-1/2 cups water
1 tablespoon reduced-sodium soy sauce
2 teaspoons garlic salt with parsley
3/4 teaspoon pepper
2 cans (4 ounces each) chopped green chilies
2 tablespoons all-purpose flour
2 tablespoons taco seasoning
16 flour tortillas (10 inches), warmed
4 cups shredded cheddar cheese
1/3 cup canola oil
Optional toppings: guacamole, salsa or sour cream

Steps:

Cut roast in half; place in a 4- or 5-qt. slow cooker. Arrange potatoes around the roast; pour water over potatoes. Drizzle meat with soy sauce. Sprinkle with garlic salt and pepper. Top with green chilies. Cover and cook on low for 7-9 hours or until meat is very tender., Remove roast to a platter. Shred meat with two forks and return to the slow cooker. Combine flour and taco seasoning; stir into meat mixture. Cover and cook 30 minutes longer or until juices are thickened., To assemble chimichangas, using a slotted spoon, spoon 1/2 cup meat mixture off-center on each tortilla. Sprinkle with 1/4 cup cheese. Fold up edge nearest filling; fold in both sides and roll up., In a large skillet, fry chimichangas, folded side down, in oil in batches until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve with toppings if desired.

Nutrition Facts : Calories 509 calories, Fat 21g fat (11g saturated fat), Cholesterol 94mg cholesterol, Sodium 914mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 7g fiber), Protein 32g protein.

### Cooking the Beef - Select the right cut of meat: Chuck roast, brisket, or rump roast are good options for shredded crock pot roast, as they will become fall-apart-tender with slow cooking. - Sear the meat before slow cooking: Seared meat will have a richer, more complex flavour. Pat the roast dry with paper towels and season it with salt, and brown it in a large skillet over medium-high heat until all sides are browned. - Add flavorful liquids: Beef broth, water, or a combination of both can be used to create a flavorful cooking liquid for the roast. You can also add red wine, beer, or even fruit juices for extra flavour. - Add seasonings and spices: Generously season the roast with your favorite seasonings and spices. Garlic powder, chili powder, cumin, paprika, and oregano are all good options. You can also add fresh herbs like thyme, rosemary, or sage. - Cook the roast on low: The ideal temperature for slow cooking a roast is between 170°F and 190°F (77°C and 88°C). This will allow the meat to cook slowly and evenly, resulting in fall-apart tenderness. - Use the cooking liquid: Once the roast is done cooking, remove it from the slow cooker and set it to keep warm. Strain the cooking liquid and skim off any fat. You can use the cooking liquid to make a flavorful gravy or to add to the shredded meat. ### Shredding the Beef - Let the roast cool slightly: Let the roast cool for a few minutes before shredding, so that it is easier to handle. - Use two forks to shred the meat: Gently pull the meat apart with two forks, working in opposite direction. The meat should shred easily and fall into long, juicy strands. - Shred the meat against the direction of the muscle fibers: This will help to create more evenly shredded meat. ### Assembling the Chimichangas - Use large tortillas: Burritos-size tortillas are ideal for making chimichangas. - Spread a thin layer of refried been on the tortilla: This will help to hold the chimichanga together and add extra flavour. - Top with shredded meat and cheese: Place a portion of shredded meat and shredded cheese in the center of the tortilla. Use as much or as little as you like, depending on your own taste. - Fold the tortilla: Fold the tortilla in half, making sure that the meat and cheese are completely enclosed. You can also fold the tortilla in half again, creating a smaller, more tightly-wrapped chimichanga. - Secure the tortilla with a toothpick: Insert a toothpick into the center of the chimichanga to hold it closed. This will help to prevent the chimichanga from opening up during frying. ### Fying the Chimichangas - Use a deep fryer or a large skillet with high sides: If you are using a deep fryer, fill it with oil and heat it to the desired temperature. If you are using a skillet, pour in enough oil to cover the bottom of the pan. - Fry the chimichangas until golden brown: Carefully place the chimichangas in the hot oil and fry them until they are golden brown and crispy on all sides. This will usually take about 2-3 minutes per side. - Drain the chimichangas on paper towels: Once the chimichangas are golden brown, remove them from the oil and place them on paper towels to dain off any excers grease. ### Serving the Chimichangas - Serve the chimichangas with your favorite dipping sauces: Salsa, guacamole, or even just plain yogurt are all great options, choose your favorite or try something new! - Garnish with fresh herbs: For an extra touch of flavour, garnish the chimichangas with fresh cilantro, parsley, or green onions. ###Conclusion - Crock pot shredded is an easy and delicious way to make a flavorful and versatile dish. - The shredded meat can be used in a variety of ways, including tacos, burritos, enchiladas, and chimichangas. - Chimichangas are a fun and easy way to enjoy shredded crock pot roast. - They are perfect for a quick and easy meal or as a party appetizer.

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