chimichanga recipe

Shredded Beef Chimichangas

Shredded Beef Chimichangas


  • Cooking oil
  • 6 large flour tortillas
  • 1 can refried beans, heated
  • 2 cups spanish rice, cooked (optional)
  • 2 cups shredded cheese (optional)
  • Salsa (optional)

For the shredded beef:

  • 2-3 pounds beef chuck roast
  • 1 cup beef broth
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • 1 teaspoon crushed red pepper flakes

Toppings (optional):

  • Lettuce
  • Tomato
  • Queso Fresco
  • Cilantro
  • Sour Cream
  • Guacamole
  • Salsa
  • Enchilada Sauce
  • Lemon or Lime
Shredded Beef Chimichangas
Shredded Beef Chimichangas –


For the shredded beef:

  • Place the roast in a slow cooker.
  • In a bowl, mix together the beef broth, salt, black pepper, ground cumin, chili powder, garlic powder, onion powder, paprika, oregano and crushed red pepper flakes. Pour over the roast.
  • Cover crockpot with lid and cook on low for 6-8 hours.
  • Shred the roast with 2 forks.

For the Chimichangas:

  • Fill the center of each tortilla with refried beans, shredded beef and whatever filling you’d like. Spanish rice, cheese and salsa are a few ideas. Fold the ends of the tortilla over the filling and then fold over the sides.
  • Place chimichangas seam down in a frying pan with heated cooking oil. Fry on each side until golden brown. Remove from oil.
  • Optional: Top with sour cream, guacamole, salsa, Queso Fresco, lettuce, tomato, cilantro, or enchilada sauce.
chimichanga recipe
Shredded Beef Chimichangas –

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