Chili cheese chimichanga's

Lynn Socko

By
@lynnsocko

This is a great way to use leftover roast and/or chili.


Featured Pinch Tips Video

Rating:
★★★★★ 4 votes
Comments:
Prep:
24 Hr
Cook:
30 Min
Method:
Stove Top

Ingredients

roast, steak, or brisket, slow cooked to shred
american cheese slices or any cheese you like (reduced fat opt)
homemade or store bought chili
or leftover shredded beef chili, drained

Step-By-Step

1Shred beef and add chili. Just enough chili to "coat" shredded beef. Heat for about 20 min. till heated through. (You can cook a roast in your crock pot low and slow just for this)

2On a tortilla, place cheese & chili meat in center of tort. You could also add chopped onions, tomatoes and/or jalapenos. Do not place all the way to ends. Fold up sides, then roll up tortilla. Lay seam side down on plate.

Step 3 Direction Photo

3In med. skillet, add about 1-2" of canola oil over med. high heat. When oil is hot, place tortilla rolls seam side down until browned. Turn over & brown top side. Serve with sour creme or salsa.

About this Recipe

Course/Dish: Beef, Tacos & Burritos
Main Ingredient: Beef
Regional Style: Mexican
Other Tag: Quick & Easy
Hashtag: #cheesy