Heather says:
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 Baked Chimichangas
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
Directions
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
I've used your oven-baking method before, with my own filling, but I finally made the complete recipe last week. Wow, so simple - and with my home-canned salsa, very affordable. Everyone thought this tasted great, but DS requested that next time the meat gets shredded into smaller pieces. It's weird, but I cannot find "round steak" in Gettysburg. Top or bottom or eye of, but not a whole round steak, so I used bottom round roast cut into pieces, rather than round steak, and I guess my shredding-with-two-forks skilz leaves something to be desired. I'll definitely use this again :-)
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