If you’re looking to add more flavor to your Taco Tuesday dinner, these Slow Cooker Beef Chimichangas are a must-try. A chuck roast is slowly cooked in the crock pot until pull-apart perfection while marrying together with beef broth, taco seasoning, and rotel tomatoes for a delicious meal everyone is sure to love.
What are chimichangas?
A chimichanga is a deep fried burrito that can be packed with a number of things to create a yummy main dish. They are most commonly stuffed with a meat of your choice (ground beef, shredded beef, chicken, or even just beans) along with rice, beans, diced tomatoes, and cheese.
Shredded beef chimichangas like this recipe are made with chuck roast beef, a can of Rotel tomatoes, taco seasoning, and beef broth. It’s a simple recipe that leaves room for adding all of your favorite toppings and pairings.
- Chuck Roast: You’ll want to use a roast that’s at least 2 pounds to make sure you have enough (and for a few leftovers as well).
- Taco Seasoning: The classic flavors of a Mexican dish are all combined in one packet. Once added to the remaining ingredients, the taste will infuse into the meat.
- Beef Broth: Beef broth is a good cooking liquid that will help the roast get tender during the slow cooking process. It will also help add more beef flavor to the meat. Some people use beef stock.
- Rotel Tomatoes: This is a mixture of diced tomatoes and green chilies. They are not overly spicy yet add a nice kick to anything they are added to.
- Garlic Cloves: Freshly minced garlic is another ingredient that adds a nice flavor to the dish.
- Tortillas: Once the tortillas are stuffed with the meat and tomato mix, they’re folded and deep fried in the cooking oil.
Step One – Place the chuck roast into the slow cooker.
Step Two – Add the remaining ingredients (rotel, minced garlic, and broth).
Step Three – Cover and cook on HIGH for 4 hours or LOW for 8 hours.
Step Four – After the cooking time is complete, move the roast to a large glass bowl and use two forks to shred.
Step Five – Add a serving of the shredded beef mixture to a flour tortilla and fold over while tucking the sides in.
Step Six – Place the folded tortilla in hot cooking oil seam side down and fry for 3-4 minutes.
Step Seven – The chimichangas are done once they start to become golden brown on both sides. Serve immediately and enjoy!
How to Serve
- One of the most classic ways to serve chimichangas is topped with pico de gallo, fresh cilantro, a drizzle of white cheese sauce, sour cream, and sliced avocadoes. Shredded cheese can also be sprinkled on top.
- As for sides, you can’t go wrong with Mexican rice, black beans, refried beans, diced tomato salad, and tortilla chips.
- Don’t forget the salsa, enchilada sauce, or sour cream and salsa mix for dipping.
Yes, the chimichangas can be baked. Preheat the oven to 350℉ and lay the chimichangas out on a baking sheet with parchment paper. Bake for 10-12 minutes or until golden and crispy. If desired you can brush them with melted butter before baking.
Store in the refrigerator for up to 3 days in an airtight container.
Reheat in the oven or in an air fryer.
You can add rice or beans to the chimichangas before you roll them. Then continue cooking as directed.
Of course! Chicken breasts can be slow cooked and shredded just as easily as the chuck roast.
Corn tortillas are a bit harder than flour tortillas so I do not recommend using them to make chimichangas.
Chili powder, salsa verde, and cumin can be added in with the other ingredients before cooking.
Slow Cooker Beef Chimichangas
- 3 lbs. chuck roast
- 10 oz. can Rotel tomatoes
- 1 cup beef stock
- 1.25 oz. taco seasoning packet
- 3 garlic cloves minced
- 12 6" flour tortillas
- 2 cups vegetable oil for frying (you may need more or less)
- To your slow cooker add the chuck roast, rotel, beef stock, taco seasoning and garlic. Stir and cook on HIGH for 4 hours or LOW for 8-9 Hours.
- The chuck roast will be done when tender and easily shreddable. Remove the chuck roast to a bowl along with some of the cooking liquid and shred.
- Place ¼ cup of the shredded beef in a flour tortilla, fold in the sides and roll it up. Repeat until all the shredded beef has been used.
- Add enough vegetable oil to a cast iron pan at least 3 inches deep. Heat the oil over medium high heat until it reaches a temperature of 350℉.
- Fry the chimichangas in batches on both sides for 3-4 minutes or until golden and crispy. (if the chimichangas are opening or falling apart, use tooth picks to hold them together while you’re frying them)
- Let cool for a few minutes before serving. Serve with spanish rice, cilantro, refried beans, salsa, sour cream and lime wedges. Enjoy!
- The chimichangas can be baked. Preheat the oven to 350℉ and lay the chimichangas out on a baking sheet with parchment paper. Bake for 10-12 minutes. or until golden and crispy.
- Store in the refrigerator for up to 3 days in an airtight container.
- Reheat in the oven or air fryer.
- You can add rice or beans to the chimichangas before you roll them.
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.