Serves: 8
Total Calories: 228
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.
Nutrition Information Per Serving: Serving Size:1 Chimichanga * Calories: 430 * Calories from Fat: 150 * % Daily Value: Total Fat: 17 g 26% * Saturated Fat: 6 g 30% * Cholesterol: 50 mg 17% * Sodium: 740 mg 31% * Total Carbohydrate: 46 g 15% * Dietary Fiber: 6 g 24% * Sugars: 5 g * Protein: 22 g * Vitamin A: 10% * Vitamin C: 10% * Calcium: 10% * Iron: 25% * Dietary Exchanges: 3 Starch, 2 Medium-Fat Meat, 1 Fat or 3 Carbohydrate, 2 Medium-Fat Meat, 1 Fat
This Baked Chimichangas with Shredded Beef recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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