Real Recipes From Real Home Cooks ®

beef chimichangas with fried rice at my lake house

Recipe by
Jamie Franks
Lake Milton, OH

I love going to Don Ponchos for this meal but I wanted to create my own at home and enjoy eating on the deck watching the boats in the lake so I did it and it was a hit and the cold Michelob Ultra set it off. Match made in heaven..What a great way to enjoy a summer evening at the lake. I hope you try my Mexican dish it is the bomb and best of all there will be left overs for the next day. Feel free to add more cheese inside, this is slightly time consuming but well worth the effort.

yield 8 -10
prep time 30 Min
cook time 2 Hr
method Air Fryer

Ingredients For beef chimichangas with fried rice at my lake house

  • 1 Tbsp
    chili powder
  • 1 tsp
    cayenne pepper
  • 1 Tbsp
    garlic powder
  • 1 Tbsp
  • 3 lb
    boneless bottom round roast trimmed and cut into 1in cubes
  • 2 Tbsp
    of canola oil for frying
  • 2
    yellow onions (minced)
  • 1/2 c
    pickled jalapenos (minced) hot
  • 2 Tbsp
    fresh garlic (minced)
  • 2 1/4 c
    beef broth and more if needed
  • 1/4 c
    red wine vinegar
  • 1
    15 oz can pinto beans/drained and rinsed
  • 1
    15 oz can black beans/drained and rinsed
  • 1/4 c
    lime juice
  • 1/2 c
    fresh cilantro leaves (chopped)
  • 10 lg
    flour tortillas (steamed) for easy folding
  • 2 1/2 c
    shredded montrey jack cheese and pepper jack cheese combined
  • 2 c
    shredded lettuce
  • jar
    your favorite salsa
  • sour cream
  • 1
    diced fresh tomato
  • 1
    avocado ( diced) opt
  • 1 stick
    melted butter for brushing

How To Make beef chimichangas with fried rice at my lake house

  • 1
    In small bowl combine chili powder and cayenne pepper and garlic powder and flour. Set aside.
  • 2
    In large stock pot put oil in and add your trimmed cut up beef and brown on all sides. Add beef stock once meat is brown and minced onions and jalapenos. Simmer for about 15 minutes Then add fresh garlic
  • 3
    Mix in flour mixture stirring for 2-3 minutes. Then add red wine vinegar. Bring to a boil. Lower heat and simmer with a lid for 2 hours adding more broth if needed till meat is very tender.
  • 4
    When tender Add pinto and black beans, lime juice and half of the cilantro. Cook till mixture is heated all the way thru and then remove from heat and let sit. This helps all the ingredients incorporate together. Allow to cool completely.
  • 5
    Fill tortillas only using 3/4 cup of beef mixture and 2T of cheese or more Roll and fold in the side and then finish rolling and secure with toothpick if needed. Brush with melted butter
  • 6
    Put in air fryer on 350* for 12 minutes, turning chimichangas over in 6 minutes and brush with more butter to finish cooking. Pending on how big your fryer is I can only cook two at a time Do not stack them on top of each other. Lay them down side by side.
  • 7
    Serve them on a bed of lettuce and then put some tomatoes around the lettuce and spoon salsa on top with a dollop of sour cream and avocado on side. Sprinkle some cilantro over the sour cream.
  • 8
    Serve with fried rice and a cold beverage.

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