Shredded Beef Chimichangas (Baked)
These beef chimichangas are filled with moist and delicious Slow Cooker Pulled Beef, veggies, and melted cheese, then baked until perfectly crisp and golden on the outside. This is my favorite idea of Mexican comfort food!
INGREDIENTS
- 1 lb. Slow Cooker Pulled Beef, see notes
- 6 Large burrito size tortillas
- 8 oz. shredded cheese
- 1 can (15 oz.) corn, drained
- 1 cup taco sauce or homemade guacamole, optional
- Oil for brushing chimichangas
- Salt and pepper to taste
Garnish
- Sour cream or yogurt
- Fresh chopped cilantro or parsley
- Pico de Gayo, fresh chilis, lettuce
INSTRUCTIONS
- Preheat oven to 425 F.
- Fill the center of each tortilla with warmed Slow Cooker Pulled Beef, taco sauce, chopped tomatoes, sweet corn, and cheese.
- Once done fold two sides in and then fold the bottom piece over and then the top. You can also secure the chimichanga closed by using a toothpick if you need to.
- Brush the chimi's with oil, transfer to the oven, and bake for 15 minutes or until they’ve become golden brown on the outside. This will make the chimichanga crunchy and add a little more texture to the tortilla. It creates the perfect amount of crunch.
- At about 10 minutes mark, take them out of the oven and add some shredded cheese on top (optional). Bake more until cheese is melted.
- Garnish with fresh chopped parsley, fresh or canned jalapeños, chilis, yogurt sauce pico de gayo.
NOTES
This recipe is made with my Slow Cooker Pulled Beef
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 460kcal
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