Who says chimichangas have to be fried to be tasty? Not me. This is a great meal for a busy day, there’s almost no prep required.
Oven Fried Chimichangas
- 1 – 2lbs round steak
- 1 cup salsa + extra for garnish
- 1 cup grated cheese (cheddar or monterey jack) + extra for garnish
- 4 burrito sized flour tortillas
- about 1TBSP olive oil
- optional sour cream, guacamole, cilantro
Place a roundsteak in a crockpot and cover with 1 cup salsa, cover, set on low for 4 – 6 hours. The steak should be fork tender when removed. Remove the steak (leave the juice behind) and shred with forks.
Preheat your oven to 375F.
On a clean baking sheet, place 1/4th beef mixture and approximately 1/4th cup of shredded cheese on each of the four tortillas.
Fold and lightly brush with olive oil.
Bake for 10 – 15 minutes until the chimichangas are golden.
Top with desired garnish: salsa, sour cream, shredded cheese, guacamole, or cilantro and serve.
Suggested sides: Spanish rice, black beans, fried green corn