Chimichanga Beef Recipe

Name: Chimichanga Beef
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Vegetable oil for cooking; 1 kg Chuck steak, 2cm cubed; 1 large brown onion, chopped; 2 clove garlic, finely chopped; 1 tbsp Paprika; 1 tsp Ground cumin; 1 stick Cinnamon; 1 Hot red chilli, finely chopped; 2 1/2 cup Beef stock; 1 can (400g) red kidney beans, washed and drained; 1 Flour tortillas to serve; 1 Sour cream to serve; 1 (SALAD); 250 grams cherry tomatoes (or 3 medium Roma tomatoes large dice); 2 Stems spring onion, sliced; 1 small green capsicum, large dice; 1 Avocado, diced; 1 tbsp Fresh lime juice; 1/2 tsp Ground cumin seed; 1 tbsp Olive oil; 1 Chopped mint and basil; 1 tbsp Minced garlic

Servings: persons

1 Vegetable oil for cooking
1 kg Chuck steak, 2cm cubed
1 large brown onion, chopped
2 clove garlic, finely chopped
1 tbsp Paprika
1 tsp Ground cumin
1 stick Cinnamon
1 Hot red chilli, finely chopped
2 1/2 cup Beef stock
1 can (400g) red kidney beans, washed and drained
1 Flour tortillas to serve
1 Sour cream to serve
1 (SALAD)
250 grams cherry tomatoes (or 3 medium Roma tomatoes large dice)
2 Stems spring onion, sliced
1 small green capsicum, large dice
1 Avocado, diced
1 tbsp Fresh lime juice
1/2 tsp Ground cumin seed
1 tbsp Olive oil
1 Chopped mint and basil
1 tbsp Minced garlic

1
Preheat oven to 160C.
2
Heat 1 teaspoon of the oil in a large heavy-based flameproof casserole dish over medium-high heat.
3
Cook one-third of the beef for 3 minutes or until browned.
4
Transfer to a plate.
5
Repeat with the remaining beef, in 2 more batches.
6
Heat the remaining oil in the dish over medium-low heat.
7
Cook the onion, garlic, paprika and cumin, stirring often, for 4 minutes or until soft.
8
Add the beef, beans, cinnamon and chilli, if desired, to the onion mixture.
9
Add enough of the stock to cover.
10
Transfer to the oven and bake for 3 hours.
11
Really tasty.
12
Spoon some meat onto a burrito, some salad and a smear of sour cream.. Wrap it up and chow down.
13
Meat is so tender and the salad works well with the flavours.
14
Enjoy!

1388

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 22 ingredients. The key ingredients include: 1 Vegetable oil for cooking, 1 kg Chuck steak, 2cm cubed, 1 large brown onion, chopped, 2 clove garlic, finely chopped, and more.

Yes, Chimichanga Beef 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!

Chimichanga Beef

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions