Baked Chimichangas with Shredded Beef

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beef-chimichangasFind more great family recipes and meal planning assistance at Dine Without Whine

Baked Chimichangas with Shredded Beef
Makes 8 servings

SHREDDED BEEF
1 (1 1/2 pound) beef chuck roast
1/2 cup chopped onions
1 to 2 teaspoons crushed red pepper flakes
1 teaspoon coarse ground black pepper
6 cups water

CHIMICHANGAS
8 (9 or 10-inch) flour tortillas
1 (16-ounce) can refried beans
1/2 cup chopped onions
2 medium tomatoes, seeded, chopped
3 tablespoons margarine or butter, melted
1/2 cup salsa
1/2 cup sour cream
1/2 cup purchased guacamole

1. In large saucepan, combine all shredded beef ingredients. Cover; cook over medium-high heat until mixture comes to a boil. Reduce heat to medium; cook 1 to 1 1/2 hours or until beef is fork-tender, stirring occasionally and adding water if necessary.

2. Remove beef from water.* Cool 15 minutes or until easy to handle. To shred beef, with 2 forks, pull beef apart along the grain of the beef.**

3. Heat oven to 350°F. Spread 1/4 cup refried beans onto center of each tortilla. Top each with 1/2 cup shredded beef, 1 tablespoon onion and 2 tablespoons tomato.  Fold sides of tortillas toward center; fold ends up. Place, seam side down, on ungreased cookie sheet. Brush each filled tortilla
with melted butter.

4. Bake at 350°F. for 30 to 40 minutes or until golden brown and thoroughly heated. Serve with salsa, sour cream and guacamole.

Find more great family recipes and meal planning assistance at Dine Without Whine

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