Mini Beef Chimichangas
I made these the first time with some leftover roast meat. I wanted to jazz up the leftovers and here is what transpired! My husband and I love these little, golden, crisp chimis! We make them for parties all the time. This is excellent served with guacamole, or alone!
I made these the first time with some leftover roast meat. I wanted to jazz up the leftovers and here is what transpired! My husband and I love these little, golden, crisp chimis! We make them for parties all the time. This is excellent served with guacamole, or alone!
- 1 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
- 1 cup sour cream
- 2 teaspoons ground cumin
- 1/2 teaspoon garlic powder
- oil for deep-fat frying
- 1 cup shredded colby-monterey jack cheese
- 1 can (15 ounces) black beans rinsed and drained
- 2 cups shredded pepper jack cheese
- 1 can (4 ounces) chopped green chilies
- 2 cups shredded cooked roast beef
- 1 package (16 ounces) egg roll wrappers
- guacamole optional
- Carbohydrate 0.705080333643936 g
- Cholesterol 15.1117500028435 mg
- Fat 5.1104536675416 g
- Fiber 0.0788233344395955 g
- Protein 3.55607900021436 g
- Saturated Fat 3.17021816721132 g
- Serving Size 1 1 mini chimichangas. (22g)
- Sodium 74.714716669656 mg
- Sugar 0.626256999204341 g
- Trans Fat 0.272291766711725 g
- Calories 62 calories
Step-by-step
- In a large bowl, combine the first nine ingredients. Stir in cooked beef.
- Place 1/4 cup filling in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining wrappers and filling.
- In an electric skillet or deep fryer, heat oil to 375 degrees. Fry chimichangas in batches for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve warm with guacamole if desired.
Mini Beef Chimichangas: A Weeknight Winner
As a busy working mom, finding time to cook delicious and satisfying meals can feel like a Herculean task. Weeknights are a whirlwind of school pick-ups, homework battles, and the ever-present mountain of laundry. But even amidst the chaos, I refuse to compromise on good food. That's where these mini beef chimichangas come in – a quick, easy, and incredibly flavorful recipe that's become a staple in our family. I discovered this recipe quite by accident, actually. I had a leftover roast beef that needed using up, and instead of the usual roast beef sandwiches, I decided to get creative. The result? These crispy, golden little pockets of deliciousness that are perfect for a weeknight dinner or a fun weekend gathering.
The beauty of this recipe lies in its simplicity. The ingredients are readily available at any grocery store, and the assembly process is straightforward. Even my kids, aged 8 and 10, can help with the rolling and folding – making it a fun family activity. And let's be honest, anything that makes dinner prep less stressful is a win in my book. The crispy, slightly spicy filling contrasts perfectly with the creamy texture of the cheese and the subtle heat from the chilies. The addition of guacamole takes it to another level, but honestly, they're amazing on their own as well.
I often make a double batch on the weekends and freeze half for those particularly hectic weeknights when even thinking about cooking feels overwhelming. Simply pop them in the oven or air fryer, and a delicious dinner is ready in minutes. My husband loves them, my kids gobble them up, and even my picky mother-in-law has given them her seal of approval (which is saying something!). Beyond the ease and deliciousness, these chimichangas are also wonderfully versatile. Feel free to experiment with different types of cheese, add your favorite vegetables, or swap the roast beef for shredded chicken or pork. The possibilities are endless.
Why this recipe works so well for busy weeknights:
- Quick prep time: The entire recipe, from start to finish, takes less than 30 minutes, leaving you more time for other things.
- Minimal cleanup: One bowl and a skillet – that's all you really need, making post-dinner cleanup a breeze.
- Freezer-friendly: Double the batch and freeze half for a quick and easy meal on a busy night.
- Kid-approved: The fun, handheld nature of chimichangas makes them a hit with kids of all ages.
- Adaptable: Use whatever protein and vegetables you have on hand to make it your own.
I highly recommend giving these mini beef chimichangas a try. You won't be disappointed. It’s more than just a recipe; it's a shortcut to a delicious dinner and a happy family. They're the perfect solution for busy weeknights, and a great way to use up leftover roast beef. Trust me, you’ll be adding this to your regular dinner rotation!
Tips and Tricks for Perfect Chimichangas:
- Use high-quality ingredients for the best flavor.
- Don't overcrowd the skillet when frying. Fry in batches to ensure even cooking and crispiness.
- If you don't have an electric skillet, a deep fryer or even a large, heavy-bottomed skillet will work just as well.
- For a healthier option, bake the chimichangas in the oven instead of frying them.
- Get creative with your fillings! Add different vegetables, beans, or even some chopped jalapenos for extra spice.
So next time you're short on time but still craving a delicious and satisfying meal, give these mini beef chimichangas a try. They are sure to become a new family favorite! Enjoy!
