Recipes

American Regional
Appetizers
Baby Food
Beef
Beverages
Bread
Breakfast/Brunch
Cake Mixes
Cakes
Camping/Hiking
Candy
Canning/Preserving
Casseroles
Celebrity
Chicken
Condiments/Sauces
Cookies
Cowboy/Ranch
Crock Pot
Dessert
Diets (all)
Fish/Seafood
Gifts in a Jar
Grill/Barbecue
Holidays
International
Kids Cook
Lamb
Meatless
Military
Nutella
Pampered Chef
Pasta/Rice/Beans
Pet Food
Pies/Quiches/Tarts
Pizza
Pork
Pressure Cooker
Restaurant
Salads/Dressings
Sandwiches
School
Side Dishes
Snacks
Soup/Stew/Chili
Spreads/Butters
Wild Game

HOME | Kitchen Charts | Food Dictionary | My Recipe Box | My Meal Planner | My Shopping List




Beef Chimichangas

1 (3 pound) roast
2 firm tomatoes, chopped
3 to 4 scallions, chopped
Garlic
Salt and pepper
Comino (cumin)

Cook the beef on LOW in a crock pot for 6 to 8 hours with the seasonings.

Cool and shred beef. Cook tomatoes and scallions and add to beef. Place meat mixture on flour tortillas and roll up. Drop into hot oil until golden brown. Drain. Top with green chiles, sour cream, guacamole, salsa and shredded cheese.

Serve on a bed of shredded lettuce.

Favorites

Articles
BBQ Guru
Beauty Recipes
Children's Crafts
Cook's Corner
Crafts
Food Preparation
Gardening
Home Remedies
Household Hints
Household Recipes
Kitchen Hints
Videos + Recipes