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shredded beef chimichanga

Healthy, Easy Shredded Beef Chimichanga Recipe

  • Author: Rebecca Baron
  • Prep Time: 20
  • Cook Time: 270
  • Total Time: 4 hours 50 minutes
  • Yield: 6 1x
  • Category: Main Dish
  • Cuisine: Mexican


I love how easy these crock pot chimichangas are. Just throw some stew meat in the crock pot, let it cook all day, fry it in a tortilla and add some toppings. This is my new favorite recipe!


  • 1 Pound Beef Stew Meat
  • 1/2 Cup Beef Broth
  • 2 Cloves Garlic
  • 1 1/2 tsp Chili Powder
  • 1/2 tsp Cumin
  • 1/2 tsp Real Salt *
  • 1 tsp Dried Oregano
  • 1/4 tsp Black Pepper
  • 6 Large Flour Tortillas (depending on your diet you may need to use Clean Eating tortillas, gluten-free flour tortillas or Paleo tortillas)
  • Avocado oil (or vegetable oil of your choice)

Serve with any of the following (leave off any that don't fit with your diet)


  1. Place the stew meat, beef broth, garlic, chili powder, cumin, salt, oregano, and pepper in a crock pot. Cook on high heat for four hours or low for eight hours. Shred the meat with a fork or tongs.
  2. Heat one inch of oil in a frying pan over medium/high heat. Lay the tortillas out on your work surface and divide the meat mixture evenly between them, spreading the meat in a rectangle shape. Fold two sides of a tortilla inward, then roll the tortilla up horizontally. Repeat with remaining tortillas.
  3. Fry the stuffed tortillas in the hot oil, turning on each side once browned. When the entire tortilla is golden brown, remove from oil and drain on a paper towel. Cook remaining tortillas.
  4. Serve hot over beans, topped with desired toppings.

Keywords: easy, healthy, tender