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Mini Shredded Beef Chimichangas

INGREDIENTS:

• Cooking oil
• Small 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
• Cilantro
• Sour Cream
• Guacamole
• Salsa
• Enchilada Sauce
• Lemon or Lime

INSTRUCTIONS:

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.
• Heat the oil in a frying pan on the stovetop.
• Once the oil is hot, place the chimichangas seam down in the frying pan. Fry on each side until golden brown. Remove from oil.
• Top with your choice of toppings and enjoy!

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