This is my go-to recipe right now. I started making these chimichangas a few months ago using this recipe, and I’ve experimented with every imaginable filling since, from ground turkey to shredded chicken to this version, which is my favorite: shredded beef.
Every variation has been delicious – and slightly healthier than your average chimichanga, since these are baked, not fried! – but I love shredded beef in Mexican food and it’s extra delicious in this recipe. These are perfect for your stay-at-home Cinco de Mayo feast this week!
If you’re not a shredded beef fan, you can try any of the other fillings mentioned, or you could probably even make this recipe work with refried or black beans. Add some Spanish rice on the side and a big batch of restaurant-style salsa, and you’ve got yourself a meal!
I like to make a pot roast in the Crock-Pot one night, and then I use the leftovers for this recipe another night.
Continue reading
