Grilled Shredded Beef Chimichangas
Indoors or Outdoor Grilling
I actually make these right on the stovetop using my grill pan most often. That said, if you prefer, they can also be done on the grill, brushed with oil over medium-heat. When doing so, gently press using a large spatula to flatten whether you’re grilling inside or outdoors. To my delight, my family thought I had invented a new dish for our weekly fiesta.They’re lighter but, crispy, golden and delicious, and no extra oil required.
Other Mexican Flavors to Enjoy
When it comes to fiesta flavors, my boys just can’t get enough. They adore my cheese stuffed taco meatloaf and taco sliders for a weekday meal or game day munchies. If you’re looking for another fun way to include an easy chimichanga recipe on your menu, you may like to try these baked chicken chimichangas from The Girl Who Ate Everything.
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Helpful Kitchen Items:
- Cast Iron Grill Pan
- Enameled Cast Iron Skillet/Casserole
- Large Stainless Steel Turning Spatula
- Food Chopper
Grilled Shredded Beef Chimichangas
Ingredients
- 1 medium onion finely diced
- 1 small jalapeno finely diced
- olive oil
- salt & black pepper to taste
- 3 cloves garlic minced
- 3 cups shredded beef pot roast
- 8 10 inch flour tortillas
- 1 10 oz can chili seasoned tomatoes i.e. Rotel chili fixins'
- 3 cups shredded colby-jack or pepper jack cheese divided
- Seasonings:
- 1-2 Tbsp taco seasoning adjust to taste
- 1 tsp ground cumin
- 1/2 tsp lemon pepper
- 2 Tbsp chopped cilantro optional
Instructions
- On the stove top, cook the onion and pepper in a couple of drizzles of olive oil until softened and lightly browned. Add the minced garlic, and saute for one additional minute. Season with salt and black pepper to taste.
- Add beef, tomatoes and seasonings reserving cilantro to add at the end of cooking.
- Simmer on low for about 15 minutes, until the tomatoes break down, and liquid evaporates. Remove from heat and mix in cilantro. Set aside.
- Sprinkle cheese down the middle of each tortilla using one half divided equally between tortillas.
- Divide the meat evenly between the tortillas over cheese. Top with remaining cheese.
- Fold each side of the tortilla to the middle, and begin rolling up from the shortest end.
- Spritz the tortilla liberally with olive oil or vegetable oil cooking spray on all sides, then lay seam side down on your preheated grill pan. You may also brush with oil, if desired.
- Cook over medium-high heat until golden on all sides, pressing down gently with a spatula.
- Serve immediately with lettuce, salsa and fresh guacamole.
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Linda says
Melissa I have some left over meat sauce that’s defrosting in the fridge from last weeks Italian dinner and it has very little liquid so I’m going to add some of your Mexican spices to it and make grilled chimis. I’ve baked them in the past, but never grilled them. What a great idea. And I have an avococado (got for 1/2 price) and even some sour cream. Happy girl here!
Melissa says
Hi Linda, I love your idea of using what you have on hand..with a little “doctoring” you’ll be good to go! Let me know how you like them, I have to tell you they are our hot new favorite here. 🙂
Linda says
They were very good. I burnt the first one, but salvaged the other two. I’ll make them again for sure.
Melissa says
Oh Linda, it happens to the best of us! 🙂
Justine Long says
Looks yummy thanks for sharing will definitely try these! Your recipes rock!!! 🙂
Melissa says
Hi Justine! Thank you so much, I hope you love these, we sure do 🙂 ~ Melissa
Anonymous says
Can you make them with chicken?
Mollie says
mmmm thanks just in time for Cinco de Mayo
Melissa says
Oh sure, you could make these with chicken or pork, whatever your preference. ~ Melissa
Melissa says
Hi Mollie, my pleasure!
Angela says
I am going to make Southern Style Chimichangas using pulled pork and cheese with Sweet Baby Rays.
Melissa says
Sounds yummy, Angela. Pork and barbecue, a match made in heaven. 🙂