Beef and Cheddar Chimichangas Recipe

Name: Beef and Cheddar Chimichangas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons cajun seasoning; 2 teaspoons olive oil; 300 g beef scotch steak fillets; 1 red onion, halved, thinly sliced; ⅓ cup fresh coriander leaves; 4 large flour tortillas; 100 g bought salsa; 80 g coarsely grated reduced-fat cheddar cheese; olive oil flavored cooking spray; 1 (475 g) containerwoolworths fresh sweet potato puree; light sour cream, to serve

Servings: persons

2 teaspoons cajun seasoning
2 teaspoons olive oil
300 g beef scotch steak fillets
1 red onion, halved, thinly sliced
⅓ cup fresh coriander leaves
4 large flour tortillas
100 g bought salsa
80 g coarsely grated reduced-fat cheddar cheese
olive oil flavored cooking spray
1 (475 g) containerwoolworths fresh sweet potato puree
light sour cream, to serve

1
Combine spice mix and oil in a bowl.
2
Add the beef and turn to coat.
3
Combine the onion and coriander in a small bowl.
4
Preheat a large chargrill or frying pan over high heat.
5
Add the beef and cook for 3 minutes each side for medium or until cooked to your liking.
6
Transfer to a plate and cover with foil.
7
Set aside for 5 minutes to rest.
8
Thinly slice the beef across the grain.
9
Place the tortillas on a clean work surface.
10
Spread 1 tablespoon of tomato salsa over one-half of each tortilla.
11
Top each tortilla with the onion mixture, beef and cheddar.
12
Fold the tortillas to enclose the filling.
13
Spray a large non-stick frying pan with olive oil spray to lightly grease.
14
Place 2 tortillas in the pan and cook for 1 minute each side or until golden.
15
Transfer to a clean work surface.
16
Repeat with the remaining tortillas, reheating and spraying the pan with olive oil spray between batches.
17
Meanwhile, heat the puree following packet instructions.
18
Cut the chimichangas in half.
19
Divide the puree among serving plates and top with chimicha.

701

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 teaspoons cajun seasoning, 2 teaspoons olive oil, 300 g beef scotch steak fillets, 1 red onion, halved, thinly sliced, and more.

Yes, Beef and Cheddar Chimichangas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef and Cheddar Chimichangas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions