One of the most popular recipes on A Family Feast is our Chicken Chimichangas. I can totally understand why…it’s a fantastic recipe! But since we published that recipe earlier this year, we’ve had a number of readers write to us asking if we also have a recipe for Beef Chimichangas!
So – to meet popular demand – here it is: Our beef chimichangas are filled with our Mexican shredded beef, plus a blend of Monterey Jack and Pepper Jack cheeses, then deep fried until golden and crispy on the outside. Served with our terrific enchilada sauce – this is a fantastic meal that you and your family will love!
We’re sharing the same restaurant tip that we shared in our earlier recipe – to hold the folded tortilla shells together when frying these beef chimichangas, use a stainless steel bulldog clip (see example here
) on each end! Just be sure to buy the stainless steel versions and not the clips that are painted because the paint will come off when you are frying the chimichangas in the oil.
Beef Chimichangas
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Entree
- Method: Fried
- Cuisine: Maxican
Ingredients
- 4 10-inch flour tortillas
- 1 1/3 cups heated Mexican Shredded Beef (see recipe here)
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Pepper Jack cheese
- 2 cups heated Enchilada sauce (see recipe here)
- Vegetable Oil for frying
- Bull Dog clips
Instructions
- Heat vegetable oil to 350 degrees in a large heavy bottomed pan full enough to cover the chimichangas while cooking.
- Lay out the four tortillas and divide the heated (shredded beef) and two cheeses equally between them.
- Roll tightly from one side to the other and fold over each end and pinch closed with a bull dog clip.
- Fry a few at a time in hot oil until golden brown, about 4-5 minutes.
- Serve with heated enchilada sauce.
Notes
The cooking time below does not include the time it takes to cook the Mexican Shredded Beef used in this recipe.
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Do you have The Edgewater Enchilada Pasillas (spelling?) recipe? That was our favorite dish at our very favorite restaurant. We so miss them.
There were two recipes I was never able to get my hands on when I worked there; the bean recipe and the red sauce recipe. The owner, Mark, held the recipes tight so I was only able to get some. I was a food service director during the day and only worked part time at the Edgewater on weekends. I lived near it and could walk there.
The sauce was a typical red sauce, which we have two versions of on our site. One is our https://www.afamilyfeast.com/southwestern-red-chile-sauce/ and the other goes live Wednesday of this week and is the base sauce for Texas chili. The enchiladas themselves were corn tortillas heated and filled with the customer’s choice, topped with the red sauce and jack cheese then heated under a cheese melter. If memory serves, I think beef was the most popular.
Wish I had every recipe from my time working there. Our southwestern red chili sauce is pretty close.
Good luck,
Jack
This looks delicious! I love making (and eating) Mexican! I need to make this soon! I usually make chicken chimichangas but this beef version sounds great!
Thanks Kathy!
I made your Mexican shredded beef, doubling the recipe so I could have enough leftovers to make the Chimichangas for another night, but it was sooo good I’m not sure I’ll have enough! This recipe is a keeper. Thanks for sharing!
So glad you enjoyed the recipe Tammy! (I agree 100% – very hard to stop eating it!) Thanks for stopping by today.
Looks delicious…and congrat’s for your mention in The Daily Meal!
Thanks Nancy!