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Beef Chimichangas for Two

Total Time

Prep: 20 min. + simmering Cook: 5 min.


2 servings

Updated: Dec. 20, 2022
Zippy salsa verde is the dipping sauce of choice for these ethnic delights. “This deep-fried Mexican dish became one of our favorites after our three daughters left the nest,” says Esther Danielson of Lake Arrowhead, California.


  • 1/2 pound boneless beef chuck roast, cubed
  • 2 tablespoons finely chopped onion
  • 2 tablespoons canned chopped green chiles
  • 1 garlic clove, minced
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • Dash pepper
  • 1-1/2 to 2 cups water
  • 2 tomatillos, husks removed, chopped
  • 2 tablespoons finely chopped onion
  • 1 teaspoon canola oil
  • 2 teaspoons canned chopped green chiles
  • 2 teaspoons minced fresh cilantro
  • 4 garlic cloves, minced
  • Dash salt and pepper
  • 2 flour tortillas (8 inches), warmed
  • Oil for deep-fat frying


  1. In a small saucepan, combine the first 7 ingredients; add enough water just to cover. Bring to a boil. Reduce heat; cover and simmer for 55 minutes or until meat is tender.
  2. Meanwhile, in a small nonstick skillet, saute tomatillos and onion in oil until tender. Remove from the heat; stir in the chiles, cilantro, garlic, salt and pepper. Cool slightly. Process in a food processor or blender until pureed. Transfer to a small bowl; cover and refrigerate until serving.
  3. Remove meat from saucepan. Strain liquid, reserving onion mixture. When meat is cool enough to handle, shred with 2 forks. Combine onion mixture and meat; divide between tortillas. Fold sides and ends over filling and roll up; secure with toothpicks.
  4. In an electric skillet or deep-fat fryer, heat oil to 375°. Cook chimichangas until golden brown, turning to cook all sides. Drain on paper towels. Serve with salsa verde.

Nutrition Facts

1 each: 714 calories, 53g fat (7g saturated fat), 74mg cholesterol, 713mg sodium, 32g carbohydrate (2g sugars, 1g fiber), 28g protein.

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