Crockpot Beef Chimichanga Filling Recipe

Crockpot Beef Chimichanga filling is another recipe I created to take to the Oregon State Fairs Cooking Demonstration I did in August. The first was my One Pot Beef Stroganoff.  I made these at home and the family gobbled them up. I never even got to try one. I also made some from ground beef so its not like they left me to starve! The ground beef ones were no where near these! The meat has just the right amount of heat and a great flavor. If for some reason you have left over meat these are delicious with chips. That is how my friends that attended my cooking demo at it!

This is an easy dinner that you can throw in the slow cooker in the morning, come home roll in tortilla shells and bake for a few minutes to give them some crunch. You have a simple dinner that is homemade.
The ingredient list is small on this one and the seasonings can be found at any store. I like the Badia brand ones (at any Walmart), they are not to high in price and still a decent quality. I hope you enjoy my crockpot beef chimichanga recipe!

Crockpot Beef Chimichanga Filling Recipe

Ingredients:

Beef Filling:
1-1 1/2 pound beef roast
2 green bell peppers
1 large onion
2 cans fire roasted tomatoes
1 teaspoon chipotle powder
1 teaspoon taco seasoning
1 teaspoon paprika
2 cloves garlic minced
Chimichanga sauce:
1 can diced green chilies
1 1/2 cups chicken broth
1 teaspoon cold water
1 teaspoon cornstarch
8-10 pack large flour tortilla
8 ounces finely shredded Monterey Jack cheese
oil (any clear type, I use a blend) to brush on shells

Directions:

Brown your roast on high. Place all the beef filling ingredients in the crockpot on high. Cook for 5-6 hours or until the meat falls apart. Pull apart the meat with two forks.

Preheat the oven to 400 degrees. Place a large scoop of meat filling in the center of a burrito shell. Roll up and place on a lightly greased or sprayed cookie sheet. Place the fold side down. Brush the tops with oil and bake for 10-15 minutes or until golden brown.

While the chimichangas are baking, heat the green chilies in a skillet on medium high heat. Add the chicken broth and heat until it begins to boil. In a small cup mix together the cold water and the cornstarch. Whisk the cornstarch mixture into the green chile sauce.

Place warm chimichanga on a plate. Top with cheese and then the sauce. Serve hot and Enjoy!