All the flavors of a classic beef chimichanga are rolled up into a hearty, flavorful, and crispy bite. Mini Shredded Beef Chimichangas are the perfect appetizer for game day or a party!
Course Appetizer, Main Course
Cuisine Mexican
Prep Time 10 minutesminutes
Cook Time 5 hourshours
Total Time 5 hourshours10 minutesminutes
Servings 20chimichangas
Ingredients
2lbbeef roast
salt and pepper
1 Tbsp minced garlic
1cancola12 oz
1can green chile enchilada sauce10 oz
1 tsp. cumin
1packageegg roll wrappers1 lb
2c.Mexican blend cheesegrated
1 canblack beans15 oz
2 c.white ricecooked
1c.Pace® Salsa Verde
1largeeggbeaten
vegetable oil
Instructions
Place roast in the crock pot and season with salt and pepper. Spread minced garlic over top and add soda. Set crock pot to low and cook for 5-5 1/2 hours.
When the beef is cooked, shred and place in a medium bowl. Combine enchilada sauce and cumin; pour over beef and mix well to combine.
Pour vegetable oil in a large saute pan to fill about ½ inch. Heat over medium-high heat and fry chimichangas about 1 minute on each side, or until golden brown. Place on a dinner plate covered with paper towel to drain excess oil. Serve with sour cream and Pace® Salsa Verde.