Beef Chimichangas

Beef Chimichangas

I found this recipe in a cookbook that my sister-in-law has called Slow-Cooker cookbook.  Thanks Nichole for letting me copy this recipe.  This recipe is easy and would be great for the busy days.

Ingredients:

2-to-3 lbs. boneless roast beef

2 tsp. beef bouillon cube

1 onion chopped

4 cloves garlic minced

1  4oz can diced green chilies

12 flour tortillas

Oil for cooking

Cheese, sour cream and salsa (optional)

Direction:

Put roast in crock-pot and rub the bouillon cube on it.  Add onion and garlic.  Cook on high for 3-4 hours or on low 7-8 hours, until meat is tender enough to shred. Shred meat, and then stir in the green chilies. Let in warm together for about ten minutes.  They take about ¼ cup of the meat and put in the center of the tortillas.  Fold burrito style. (I used toothpicks to keep them from unfolding.)  Heat the oil in a pan.  Place the tortilla in the hot oil until golden brown. Make sure to cook both sides. Top with cheese, sour cream, salsa and any other topping you would like.  I would also add some rice for a side.