Bananas, peanut butter, cinnamon, and a lot of oats come together in this recipe for energy bites to create an easy, portable snack.
| Prep Time: | 10 mins |
| Cook Time: | 3 hrs |
| Total Time: | 3 hrs 10 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 pounds boneless beef chuck roast, trimmed of fat
- ¼ cup water
- 1 ½ cups beef broth
- 3 tablespoons red wine vinegar
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 4 (8 inch) flour tortilla
- 3 tablespoons butter, melted
- 1 cup salsa
- ½ cup shredded Monterey Jack cheese
- ½ cup sour cream
Instructions
- Place beef in a Dutch oven over medium heat. Pour in water. Cover, and cook for 30 minutes. Remove cover, and cook until liquid has evaporated, and beef is well browned, about 10 minutes. In a medium bowl, combine beef broth, red wine vinegar, chili powder and cumin. Pour over beef. Cover, and cook until meat is very tender, and pulls apart easily, about 2 hours. Allow to cool, then shred and mix with pan juices.
- Preheat oven to 500 degrees F (260 degrees C).
- Brush both sides of each tortilla with melted butter. Spoon shredded beef filling down center of each tortilla. Fold ends over filling, then fold sides to center to make a packet. Place chimichangas, seam side down, in a 9- by 13-inch baking pan.
- Bake in preheated oven for 8 to 10 minutes, or until golden brown. Serve with shredded cheese, sour cream and salsa.
Nutrition Facts
| Calories | 714 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 151 mg |
| Dietary Fiber | 4 g |
| Protein | 38 g |
| Saturated Fat | 22 g |
| Sodium | 1176 mg |
| Sugars | 2 g |
| Fat | 47 g |
| Unsaturated Fat | 0 g |
Reviews
I made shredded beef earlier in the week, used leftover beef and added some “Andrew Zimmer” Mexican seasoning and some black beans with green peepers and onions cumin garlic powder Ro tel with the beef turned out better than I expected! Will make it again
Absolutely awesome. Easy. We did take the one review’s advice, and add 1/2 an onion, 2 cloves garlic, 1 jalepeno, about 2 tomatoes, and salt and pepper to the final au jus once the meat was done. Wonderful. We topped them with our homemade green chille, chopped avacado, salsa, and a little sour cream. We stuffed them with cheese and some diced green chilles.
Was skeptical at first. Absolutely delicious. Will definitely be making again. My picture is one cut in half.
I made this for my family and they loved it!
Fantastic!!! I made a few simple changes. I sprinkled the Monterey cheese on the inside with the beef mixture. After baking, I poured heated Terrifico white chhese dip over the tops of each before serving. I then topped them with lettuce, sour cream, jalapeños, and salsa to taste before eating.
My husband made it and used LARGE tortillas. He loved the seasoning of the meat. I personally would stick to the 8″ and am going to try putting the cheese inside
This has become a regular in my home. Everyone is happy. Thanks for sharing!
We felt the meat needed more flavor. Next time will add onions, peppers and more spice while cooking it. It was terrific not frying the burritos.
My family loved this recipe. I cooked it in cast iron, added chopped onion and garlic, and only half of the chili powder. It is super tender and great for street tacos and enchiladas as well. Definitely a keeper!
These turned out great! I changed it up a bit. Actually no I didn’t, that’s what other people do just so they can give their own Frankenstein version 5 stars, which I find obnoxious. This 5 stars goes to the recipe poster.
I put half of onion quartered in my roast as it cooked. Also put 2 tablespoons of hot salsa in the shredded beef instead of chili powder. It was amazing. Will definitely make again.
The method worked well, but beef could have used more flavor. May add salt next time.
I made this according to the directions, and it turned out really good! The only item that I changed was I used butter flavored pan spray instead of melted butter on the tortillas, and it worked very well. I topped it with sour cream and sliced jalepeno’s, I am in the process of making it again, but this time I have added fresh minced garlic and diced some jalepeno’s to the pot while it was cooking.
I made this recipe exactly as written except I didn’t have red wine vinegar so I used white wine vinegar and I didn’t have monterey jack so I used some mozzarella and cheddar that I had on hand. Also I put that inside of the chimichanga as another reviewer suggested. Other than those steps I followed the recipe exactly rest of the steps exactly and it was amazing. I served it with refried beans, guacamole and white cheese dip from this site, which was also amazing.
My husband who rarely likes ANY new recipes told me “ this one is a Keeper”! I made home made guacamole and served it with green chili and cheese, definitely will be in my “ go-to” for dinner ideas
They were awesome n the kids loved them!
Toped with cheese, lettuce, tomatoes, black olives, jalapenos, sour cream, and salsa. Will be making again, turned out awesome!
I already had my recipe for Machaca made so I used that, and it has ton’s of flavor. Liked the baked process, But will put the cheese on top before baking the next time.
I used ground hamburger, and malt vinegar, otherwise followed the instructions and rest of recipe. It was a huge hit and my family asked me to make it again!! Super easy and delicious.
Everyone enjoyed it. The recipe went to plan without any surprises. In leftover land we fried them and had another way to enjoy. Greg
No changes. This is a favorite of my spouse. It was just right for him .