We actually made these chimichangas probably about 2 years ago now? But we made them like 3 or 4 times in one month they were so good! Haha. And since I am craving chimichangas today I thought I would share this one before I forget where I found it… Or how amazingly delicious it is! YUM.
- 3 lb boneless beef rump, cut into one inch cubes
- 1 T chili powder
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- 1 T flour
- 2 T canola oil
- 2 onions, chopped
- 3 tsp jalapeno, minced
- 2 T garlic, chopped
- 2 ¼ c beef broth
- ¼ c red wine vinegar
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1 (15 ounce) can black beans, drained and rinsed
- ¼ c lime juice (about 3 limes)
- ½ c fresh cilantro, chopped
- 10 flour tortillas, warmed in the microwave
- Oil for frying
- 2 ½ c shredded pepper jack cheese
- 2 c lettuce, shredded
- 1 c sour cream
- ½ c tomatoes, diced
- In a large stock pot over medium-heat heat. Add 2 tablespoons of canola oil. Add beef cubes and brown on all sides. Add onions and jalapeño pepper and sauté for 4 to 5 minutes. Add garlic and sauté for 1 additional minute. Mix in chili powder, cayenne, garlic powder, and flour. Cook stirring frequently for 2 to 3 minutes. Add beef broth and red wine vinegar. Mix well and bring to a boil. Reduce heat to medium-low and simmer for 2 hours.
- When the meat is fork tender, shred the beef with 2 forks. Add pinto and black beans, lime juice and cilantro. Cook until heated through. Remove from heat.
- In a large deep skillet add about 1” of oil. Heat the oil to 325 degrees or until the oil is hot enough to frying. While the oil is heating prepare the chimichangas. Lay out a flour tortilla and fill the bottom half with ¾ cup of the beef/bean mixture (if the beef mixture has a lot of liquid, scoop it out with a slotted spoon). Top with about 2 tablespoons of pepper jack cheese. Lift the edge of the tortilla and roll it over the filling to secure it. Fold in both sides and continue rolling until you reach the opposite end. Place a skewer threw the seam side of the burrito to secure it (can also use toothpicks). Repeat with the remaining tortillas.
- Lower chimichangas into the hot oil and fry for 2 minutes on each side or until golden brown. Drain on paper towels. Fry in batches of 4. Serve with lettuce, tomato, and sour cream.
We had some left over roast beef and needed a good way to use it up. We decided on making a stew. The recipe I found looked FANTASTIC. But we don’t drink wine, had pre-cooked bacon, and already cooked beef… So I figured, it will just be faster right? Yes. It was faster, and after finding the right substitute for the wine OH. MY. GOSH. This soup was so good. We were wishing we had more. It was absolutely divine. I would guess the original is just as good if not better. If you want a good way to use that left over roast beef, this recipe is the one you need. YUM.
Hearty Beef Stew
- 3-4 slices thick sliced bacon
- 1 Tbsp Olive Oil to Sautee
- 1 – 1 1/2 lbs left over roast beef, shredded or chopped into chunks
- 1 cup Pomegranate Cranberry Juice
- 1 Tbsp Red Wine Vinegar
- 8 oz. mushrooms, thickly sliced
- 2 large carrots, peeled and cut into 1/2″ thick pieces
- 1/2 medium yellow onion, diced
- 2 garlic cloves, chopped
- 1 1/2 tsp tomato paste
- 2 cups low sodium beef broth or beef stock
- 1 bay leaf
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper
- 1/2 lb fingerling potatoes, halved or quartered
- In a large, oven-proof pot, sauté bacon over medium heat until lightly browned and the fat is released. Using a slotted spoon, remove bacon to a separate bowl.
- Chop up the potatoes, place in a microwave safe bowl and submerge in water. Place in microwave and cook approximately 5 minutes to soften the potatoes. Set aside.
- Add juice and vinegar to the pot and bring to a boil, scraping the bottom to deglaze the pot. Add sliced mushrooms and simmer over medium heat about 10 min. Add beef and bacon to the pot.
- Meanwhile, heat a large non-stick skillet over medium/high heat. Add olive oil, sliced carrots, diced onion and chopped garlic cloves, and saute 4 min. Add tomato paste and sautee another minute. Transfer veggies to the soup pot.
- Add beef broth, bay leaves, dried thyme, salt and pepper to the pot. Stir to combine and bring to a low boil.
- Add potatoes, making sure they are submerged in liquid then cover and transfer to a 325˚F oven for 45 min.
- Serve and enjoy!
I. Love. Chipotle. I believe I have shared this on here before. It is just SO fantastic. It’s delicious and it’s fairly healthy so you just FEEL good when you’re done eating. Unless you go for their burrito’s of course, which are just freakishly fatty. I personally get the burrito bowl every time. I have recently discovered that I am not the only one who loves this dish because I have stumbled upon several different recipes now. And tonight I made a bowl. And it was PHENOMENAL. I could have eaten 2. Or 3. If my first bowl wasn’t as large as my stomach… Anyway. I will be making this recipe again. For definite. And you should too.
Chipotle Style Barbacoa Burrito Bowl
- Cilantro Lime Rice (recipe to follow)
- Garlic Black Beans (recipe to follow)
- Barbacoa Beef (this needs to cook in the crockpot for several hours but requires minimal work)
- Corn Pico De Gallo (recipe to follow)
- Lettuce, chopped
- Avocado, chopped
- Monterey Jack Cheese, grated
- Chipotle Cream Sauce (recipe to follow)
- optional: green onions, olives, hot sauce, salsa
- Layer ingredients in bowl as you wish. I prefer rice, beans, meat, cheese, veggies, sauce.
CILANTRO LIME RICE
- 1 c. brown rice
- 2 c. water
- 1/2-1 jalapeno pepper, seeded and roughly chopped
- 1/2 medium bunch cilantro, coarsely chopped
- 1 garlic clove, coarsely chopped
- 1/2-1 tsp. coarse salt
- Juice from 1/2 a lime
- 1/4 c. water
- 1/2 a small onion, chopped
- 1-2 T. oil
- Place the rice in a pot and cover with water. Soak for 5 minutes then drain, rinsing until the water runs clear. Add 2 cups of water. Bring water to a boil, lower heat, cover and simmer 30 minutes.
- While rice is cooking, place the jalapeno, 1/4 cup water, cilantro, garlic, lime juice and salt in a food processor and process until smooth.
- In a medium saucepan heat the oil over medium-high heat. Add the onion and cook for about 2 minutes, until slightly softened. Once rice is done cooking add the onion and jalapeno mixture, cover and cook another 10-15 minutes, until the rice is tender. Turn off the heat but keep the pan covered and let it rest for 5 more minutes. Fluff the rice and serve.
GARLIC BLACK BEANS
- 1 can Black Beans, drained and rinsed
- 2 cloves garlic, crushed and roughly chopped
- 1 cup water
- 2 bay leaves
- 1/2 tsp salt
- 1/2 small onion, chopped
- 1 T. oil
- In a medium pan, heat oil and add onion. Saute onion until translucent. Add garlic and cook for a minute more.
- Add beans, salt, bay leaves, and water to pan. Bring to a boil, then simmer for 30 minutes. Stir occasionally.
CORN PICO DE GALLO
- 3 tomatoes, chopped
- 1/2 small onion, chopped
- 1/2-1 jalapeno, chopped (depends on how hot you want it)
- 1/4 c frozen corn
- large handful cilantro, chopped
- 1/2 an avocado, chopped
- 1/2 a lime, juiced
- 1 T. olive oil
- 1/2 tsp. salt
- Throw all ingredients in a bowl, stir to combine.
CHIPOTLE CREAM SAUCE
- 1/2 c. sour cream
- 1-2 chipotle peppers in adobo sauce (depends on how hot you like it)
- 1-2 tsp. adobo sauce
- 1 small garlic clove, crushed
- 1/2 a lime, juiced
- 1/4 tsp. salt, or more, to taste
- Throw ingredients in a blender or mix by hand until creamy and smooth.
I love a good bowl of chili. We have one recipe that we generally use because it is just plain tasty. But every once in a while I have a burning desire to branch out and try something new. I felt that way yesterday. So I scoured the internet for the new perfect chili recipe, and… I found it my friends. This recipe is absolutely phenomenal. I was moaning in pleasure with every bite. Clearly I was satisfied with myself. I however had no desire to make the amount the recipe called for, which could feed a small army… So I tweaked the amounts and a few other little things. I’m sure the original version is just as fantastic but I just loved how it turned out too much not to put my version somewhere. Enjoy!
Smoky Slow Cooker Chili
- 1 tsp. olive oil
- 1/2 lb. lean ground beef
- 1/2 lb. ground turkey
- 1/2 sweet onion, peeled and diced
- 2 cloves of garlic, minced
- 1 chipotle chili in adobo sauce, chopped
- 1 (15 oz.) can dark red kidney beans, rinsed and drained
- 1 (15 z. ) can tomato sauce
- 1 (14 oz.) can diced tomatoes
- 1 (15 oz.) can great northern beans, rinsed and drained
- 1 (4 oz.) can chopped green chiles
- 1/4 c. beef broth
- 1/4 c. gingerale
- 1 T. chili powder
- 1 1/2 tsp. ground cumin
- 1/2 tsp. salt
- 1/2 tsp. sugar
- 1/4 tsp. black pepper
- shredded cheddar cheese
- crushed tortilla chips or strips
- thinly-sliced green onions
- sour cream
- Heat oil in a large saute pan over medium-high heat. Add the ground beef, turkey, onion and garlic and cook for about 7-10 minutes or until the meat is completely browned, crumbling it with a spoon as it cooks. Drain about half of the excess fat. Then transfer the mixture into the bottom of a slow cooker.
- Add the remaining ingredients, and stir to combine. Cover and cook on low for 6-8 hours, or on high for 3-4 hours. Taste, and season with additional salt and pepper or seasonings if need be.
- Serve warm, with desired toppings.
adapted from: Give Me Some Oven