I wasn't quite sure how to title this recipe. To be clear, it is the beef that is cooked in the Slow Cooker, not the entire meal. That would be a soggy mess if made in a slow cooker so let's not go that route. What we have here is a shredded beef filling that is inside of a lightly fried tortilla then your choice of garnishes, like cheese, jalapenos and sour cream.
I will admit that I am not much of a crock pot person. I use it only a few times a year and even then it is typically to cook roasts. What about you guys? Am I missing out on a bunch of tasty food?
The only part of this recipe that might be tricky is folding the Chimichangas so the filling doesn't fall out when you fry it. Here is a great tutorial from Texas Cookin' at Home that explains it better than I can. Enjoy!
Slow Cooker Shredded Beef Chimichangas
Makes 8-10 servings
- 2 to 3 pound chuck roast
- 10 oz. can Ro-tel, your choice of flavor. We used Original (Tomatoes & Green Chilies)
- 1 medium onion, diced
- 1 tsp. cumin
- 1/2 tsp. garlic powder
- 1 pkg large flour tortillas
- shredded cheese
- sour cream
- sliced jalapenos (We used Mezzetta Deli Sliced Tamed Jalapeno Peppers)
1. Add the first 5 ingredients to your slow cooker. Cook either on high for 3-4 hours or on low for about 6-8 hours (Follow the directions for your slow cooker if you aren't sure on the time). After it is cooked through, shred the beef with a fork. You might find it necessary to drain some of the liquid from your roast so it isn't too wet. Use your best judgement, if the meat seems a little dry, add a little liquid back.
2. Fill your tortillas with the shredded beef filling. Fold and secure with toothpicks (see tutorial above). Fry in oil that has been warmed to med-high for a few seconds on each side until browned. Remove and set to drain on a paper towel. Transfer to a plate and top with garnishes of your choice. Enjoy!
Recipe from...I'm not sure! I will have to track it down or figure out if we winged it. Sharing this recipe at the following fun link parties.