Beef Chimichangas Recipe Authentic

Beef Chimichangas Recipe Spicy Southern Kitchen

WebJan 21, 2021 · Secure with toothpicks. Repeat with remaining tortillas. Heat about 2 inches of oil to 375 degrees in a Dutch oven (or whatever type of …

1. Brown ground beef in a nonstick skillet. breaking it apart with a wooden spoon as it cooks. When it is about halfway cooked, add onion.
2. Once onion is softened and beef is cooked, add garlic, chili powder, cumin, and oregano. Stir to mix and cook 30 seconds.
3. Add refried beans and 1/2 cup tomato sauce from the 8-ounce can. Save leftover tomato sauce to add to sauce.
4. Stir to mix and remove from heat.

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Beef Chimichangas Recipe

WebJan 14, 2022 · Melt margarine in a small skillet over low heat. When melted, dip each tortilla into the margarine for about 30 seconds, or until soft. …

Rating: 5/5(222)
1. Preheat oven to 450 degrees F (230 degrees C).
2. 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.
3. 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.
4. Bake in the preheated oven until the tortilla is crisp, about 15 minutes.

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Baked Beef Chimichangas Savor the Best

WebFeb 17, 2020 · To Assemble the Chimichangas: Preheat the oven to 425°F. Line a baking sheet with parchment paper and oil or spray with …

1. Preheat the oven to 275°F
2. Sprinkle both sides of the chuck roast with the salt and pepper. Heat some cooking oil in a large oven-proof pot over medium heat. When the oil is hot, brown the roast for 2 to 3 minutes on each side. Set the roast aside on a plate.
3. Add the wine to the pot and scrape the brown bits off the bottom of the pot. Place the browned roast back in the pot. Add enough beef stock to cover the meat halfway. Toss in the bay leaves and oregano. Put the lid on the pot and transfer to the middle rack of the oven. Roast for 6 to 7 hours, or longer, to the point the meat is so tender it falls apart when pierced with a fork.
4. Remove the pot from the oven and transfer the beef to a plate. Reserve one cup of the cooking liquid in the pot.

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