With just a few simple ingredients you will have yummy seasoned shredded beef perfect for making homemade chimichangas. Try making your own Crock-Pot Shredded Beef Chimichangas either baked (healthier) or fried (traditional). Either way…delicious!
Crock-Pot Shredded Beef Chimichangas
This recipe came about as I was meal planning and getting ready to go grocery shopping. You see, we are a large family of 9 and meal planning is essential to help me stay organized, use the products we have in the pantry, fridge and freezer up and save me money and time from making unnecessary trips to the grocery store.
Every other week I sit down and make up a plan for what we are going to have for dinner for the next 14 days. I usually start with a list of meals that are our go-to tried and true recipes for things that I just know how to make…spaghetti, chili, beef stew, biscuits and gravy (kids love that), tacos, stir fry, etc. I have a list of about 40 things that I just make over and over again to choose from. Some are seasonal (we do more grilling, wraps, salads and sandwhiches in the warmer months and more soups, stews and chilis in the colder months), but by keeping a list of our families go to recipe I can easily make a decision for 10 of the 14 dinners. Once a week I make a new to me Crock-Pot recipe and if it turns out good…you will find it here on the blog. And then also once a week I like to try something brand new…usually something I found on Pinterest or maybe saw on a cooking show on the Food Network.
When meal planning I usually take a look at the pantry, fridge and freezer to see what we have on hand already so that I don’t spend money on ingredients that we already have on hand. So this recipe was one of those recipes that came about because I already had most of the ingredients. In the freezer I had a beef chuck roast (picked up a couple when on sale a few weeks ago at $1.99 a pound), and I almost always have canned diced tomatoes with green chilies (RoTel) and canned green chilies in the pantry because I use them all the time. In fact our local grocery store usually has both of these items included in their case-lot sales and I buy them both by the case.
Garlic is something I ALWAYS have on hand because my husband is a garlic nut…he loves his garlic!
And taco seasoning…well I make up a big batch of our homemade taco seasoning mix and keep it on hand in the spice cupboard and use it all the time. I love making this mix over using the store bought stuff because I know exactly what is in it and I can control the salt content. But….I am not above using a packet of the low sodium store bought stuff if in a pinch either.
Do what you gotta do. 🙂
Throw all that into your slow cooker and set it on LOW to cook all day until it is nice and tender and can be shredded with a couple of forks.
The meat is tasty, moist and tender. And while you can use the meat in anything your heart desires like tacos, burritos, quesadillas or in delicious chimichangas like I decided to make up for dinner with this delicious shredded beef.
Whenever I go out for Mexican food I almost always order either carne asada or a chimichanga. I mean basically a chimichanga is a burritos that has been either deep fried or baked until the flour tortilla turns nice and crispy. I loaded up these chimichangas with the shredded beef mixture, some Crock-Pot Refried Beans, Mexican rice and cheddar cheese. Then once crisped up I serve them with some shredded lettuce and sour cream. SO good!
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Products Used In This Crock-Pot Shredded Beef Chimichangas Recipe: