Go Back
Mini Shredded Beef Chimichangas
Print

Mini Shredded Beef Chimichangas

All the flavors of a classic beef chimichanga are rolled up into a hearty, flavorful, and crispy bite. Mini Shredded Beef Chimichangas are the perfect appetizer for game day or a party! 
Course Appetizer, Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 20 chimichangas

Ingredients

  • 2 lb beef roast
  • salt and pepper
  • 1 Tbsp minced garlic
  • 1 can cola 12 oz
  • 1 can green chile enchilada sauce 10 oz
  • 1 tsp. cumin
  • 1 package egg roll wrappers 1 lb
  • 2 c. Mexican blend cheese grated
  • 1 can black beans 15 oz
  • 2 c. white rice cooked
  • 1 c. Pace® Salsa Verde
  • 1 large egg beaten
  • vegetable oil

Instructions

  • Place roast in the crock pot and season with salt and pepper. Spread minced garlic over top and add soda. Set crock pot to low and cook for 5-5 1/2 hours.
  • When the beef is cooked, shred and place in a medium bowl. Combine enchilada sauce and cumin; pour over beef and mix well to combine.
  • Pour vegetable oil in a large saute pan to fill about ½ inch. Heat over medium-high heat and fry chimichangas about 1 minute on each side, or until golden brown. Place on a dinner plate covered with paper towel to drain excess oil. Serve with sour cream and Pace® Salsa Verde.