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. The beef can be prepared well ahead of time and frozen or stored in the refrigerator until you’re almost ready to assemble. Just heat it through in the microwave before filling the tortillas.
Now you’re set.
Oven Baked / 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 1 TBSP olive oil
- optional sour cream, guacamole, cilantro
Place a round steak 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.
*NEW INSTANT POT Directions*
You’ll need 2 TBSP olive oil and 1 cup of water in addition to the ingredients above.
Set the Instant Pot to Saute and brown the round steak 2 – 3 minutes on each side. Drain the oil and any rendered grease. To the bottom of the pot, Add the 1 cup salsa and 1 cup water. Place the cooking rack in the Instant Pot. Place the round steak on the rack. Close the Instant Pot Lid, and make sure the top knob is turned to “sealing.” Click cancel, then set it to cook on high pressure for 60 minutes. When the time has elapsed, allow the pressure to release naturally. Then remove the lid, lift the steak out, place it in a bowl and shred with forks. (I am so glad I bought this thing)
Preheat your oven to 375°F.
On a clean baking sheet, place 1/4th beef mixture and approximately 1/4 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 brown.
Top with your desired garnish: enchilada sauce, salsa, sour cream, shredded cheese, guacamole, or cilantro, and serve. Some places call it a wet burrito with enchilada sauce. That is not my favorite terminology, but I don’t make the rules. Enjoy it, however, you like it.