Menu

Mini Beef Chimichangas

1 review
Total Time
Prep: 30 min. Cook: 5 min./batch

By Taste Of Home Editorial Team

Recipe by Danielle Luaders, Clever, Missouri

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Oct. 04, 2022

I made these the first time with some leftover roast meat. I wanted to jazz up the leftovers and here is what transpired! My husband and I love these little, golden, crisp chimis! We make them for parties all the time. This is excellent served with guacamole, or alone! —Danielle Luaders, Clever, Missouri

Now Trending

Test Kitchen Approved

Mini Beef Chimichangas

1 review
Prep Time 30 min
Cook Time 5 min
Yield 20 mini chimichangas

Ingredients

  • 2 cups shredded pepper jack cheese
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup sour cream
  • 1 cup shredded Colby-Monterey Jack cheese
  • 1 can (4 ounces) chopped green chiles
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon crushed red pepper flakes
  • 2 cups shredded cooked roast beef
  • 1 package (16 ounces) egg roll wrappers
  • Oil for deep-fat frying
  • Guacamole, optional
Text Ingredients

Directions

  1. In a large bowl, combine first 9 ingredients. Stir in cooked beef.
  2. Place 1/4 cup filling in center of 1 egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining wrappers and filling.
  3. In an electric skillet or deep fryer, heat oil to 375°. Fry chimichangas in batches until golden brown, 1-2 minutes on each side. Drain on paper towels. Serve warm with guacamole if desired.

Nutrition Facts

1 chimichanga: 284 calories, 18g fat (6g saturated fat), 35mg cholesterol, 423mg sodium, 18g carbohydrate (1g sugars, 1g fiber), 13g protein.

Loading Popular in the Community
Loading Reviews