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SHREDDED BEEF
1 (1 1/2 pound) beef chuck roast
1/2 cup chopped onions
1 to 2 teaspoons crushed red pepper flakes
1 teaspoon coarse ground black pepper
6 cups water

CHIMICHANGAS
8 (9 or 10-inch) flour tortillas
1 (16-ounce) can refried beans
1/2 cup chopped onions
2 medium tomatoes, seeded, chopped
3 tablespoons margarine or butter, melted
1/2 cup salsa
1/2 cup sour cream
1/2 cup purchased guacamole


1. In large saucepan, combine all shredded beef ingredients. Cover; cook over medium-high heat until mixture comes to a boil. Reduce heat to medium; cook 1 to 1 1/2 hours or until beef is fork-tender, stirring occasionally and adding water if necessary.

2. Remove beef from water.* Cool 15 minutes or until easy to handle. To shred beef, with 2 forks, pull beef apart along the grain of the beef.**

3. Heat oven to 350°F. Spread 1/4 cup refried beans onto center of each tortilla. Top each with 1/2 cup shredded beef, 1 tablespoon onion and 2 tablespoons tomato. Fold sides of tortillas toward center; fold ends up. Place, seam side down, on ungreased cookie sheet. Brush each filled tortilla with melted margarine.

4. Bake at 350°F. for 30 to 40 minutes or until golden brown and thoroughly heated. Serve with salsa, sour cream and guacamole.

TIPS:*Cooking liquid can be refrigerated to use as broth in soups and stews. Remove fat from broth before using.

**At this point, beef can be refrigerated for 1 day or wrapped and frozen for up to 1 month.