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Slow Cooker Beef Chimichangas Recipe

December 21, 2010 by DanicasDaily 7 Comments

Happy Tuesday all!  As requested, I am sharing my Mom’s Christmas Tradition ~ Slow Cooker Beef and Chicken Chimichangas Recipe.  We have a pretty big family which means several Thanksgiving Turkey’s and Chrismtas Ham’s.  Our “Mexican Food” Christmas Dinner started out one year when we were all tired of having ham and turkey.  We all LOVED it so much, I cannot honestly remember a Christmas without chimi’s.

She uses the same recipe whether she is making beef or chicken.  Just toss everything in the crockpot in the morning and all you have to do is assemble then dig in when you get home.

Create your own “Build a Chimichanga” bar putting out all the toppings and letting everyone pick and choose what they want on theirs.  I have been guilty on occasion of stuff my cheese in with my beef or chicken so it melts when “fried” in nonstick spray.

No matter how you make it or how you build it, I am pretty sure everyone will LOVE you for making these…..Just make sure you invite me over too Smile

 

SLOW COOKER BEEF CHIMICHANGAS

Crockpot Chimichangas

INGREDIENTS

3 lb Lean Beef Roast or Chicken Breast

15 oz can Beef Au Jus (broth)

2 garlic cloves, minced

1/2 onion, chopped

1/4 cup salsa, any type

Sea Salt & Black Pepper to taste

12 Whole Wheat Tortillas (like La Tortilla)

TOPPINGS:

Low-Fat Shredded Cheese

Shredded Romaine lettuce

Salsa, store bought or make your own

Guacamole, store bought or make your own

Fat Free Sour Cream or Greek Yogurt

INSTRUCTIONS

1.  Spray a large 3-5 quart crock pot with nonstick cooking spray.  Add beef through onion and cook on low all day, about 8-10 hours.

2.  Remove meat from crockpot and shred.  Add shredded meat with 1/4 – 1/2 cup reserved broth and salsa to a large skillet.  Heat over medium heat until warmed.  Set Aside.

3.  To assemble ChimiChangas :

~ Warm tortillas between two paper towels in the microwave.

~ Add 1/3 cup beef mixture and folder into a “burrito” with both ends tucked

~ “Fry in nonstick spray or oil in a large skillet over medium heat, browning both sides.

4.  Pile on all your favorite toppings and dig in!

Makes 12 large Beef Chimichangas, 9 points+ each, excluding toppings

Nutritional information per serving for 1 Beef Chimichanga in the tortilla, excluding toppings (using caloriecount.com)

image

NOTES:

1.  If you use chicken breast, each ChimiChanga is 8 points+

2.  Make up as many Chimi’s as you plan on eating. Reserve your meat for the next day to make up more, use in tacos or make taco salad.  The Chimi Meat Freezes well too.

I will catch up with you all tomorrow ~ for now, I NEED sleep….Stay tuned in the AM for probably one of my FAVORITE WORDLESS WEDNESDAY’S YET!

Q’s:

1.  What Holiday Traditions do you celebrate with your family and friends?

In our family, we always do our own thing on Thanksgiving (The Husband and I usually travel to celebrate our anniversary).  We used to all go hiking to cut our trees, but, we all decided to “save a tree” and now use our artificial trees.  The BEST tradition I think we have….definitely Christmas Chimichangas and piling my huge family into one house every year.

Night all!

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Filed Under: Recipes Tagged With: Beef, Slow Cooker

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Comments

  1. 1

    sherry says

    December 22, 2010 at 3:37 am

    Oh, now I have to run out to the store for a ROAST!!
    Good thing you post healthy recipes !!
    Thanks so much.

    Reply
  2. 2

    Jen says

    December 22, 2010 at 4:56 am

    My mouth is watering!!!! Delicious!

    jen

    Reply
  3. 3

    Marisa @ Loser for Life says

    December 22, 2010 at 5:30 am

    YUMMY! Okay, you need to help me out because I stink at cooking meat and knowing which cut to buy. Do you use an eye round roast? Also, if you’re using chicken breast instead, do you still use beef broth (au jus)? Could I be more needy and ask more questions?! LOL!

    Hope you got some rest, D!

    Reply
  4. 4

    DanicasDaily says

    December 22, 2010 at 9:22 am

    Hi Marisa,

    I actually like using a roast that inlcludes “loin” because it is the leanest cut of meat. However, you can easily use a rump, round or chuck roast and have even more success with it being tender since they have a higher fat content (it’s what my mom uses).

    Chicken breast – she said she uses beef broth, but, you can use either. When I make my version at home, I often dump salsa in with the broth too but I kept it true to her recipe 🙂

    I can’t wait to hear what you think!

    Danica

    Reply
  5. 5

    Sylvia says

    December 22, 2010 at 1:15 pm

    A woman shared this “Light Guacamole” recipe at WW meeting today.

    Drain 2 cans of asparagas. Blend with one seasoning packet of Guacamole seasoning. Looking forward to trying it.

    Reply
  6. 6

    Christine says

    December 22, 2010 at 6:17 pm

    Thank you – looks easy and delicious! 🙂

    Reply
  7. 7

    janetha @ meals and moves says

    December 27, 2010 at 10:29 am

    oooo i like the look of those stats!

    Reply

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About Danica

Whether she’s enjoying a dish at a local restaurant or whipping up a crowd-pleasing, nutritious meal at home, Danica has a passion for all things food. She believes in and follows the Weight Watchers principle of “all things in moderation” and chronicles her culinary adventures here. Besides sharing her daily eats and tasty, nutritious recipes, Danica connects others seeking a healthier lifestyle on her site and shares her travel adventures around the world.

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