Crockpot Chimichangas

Ingredients:

1- 1 1/2 lbs of meat (ground beef, top round or even pork)

salt and pepper

1/2 cup water

1 tsp dried minced onion, or 1/2 diced fresh onion

1 can tomatoes and chiles-drained

1 can diced tomatoes-drained
burrito-sized tortillas

shredded cheese

optional: guacomole, salsa, sour cream or any other toppings your family likes

Directions:

1. Salt and pepper your meat on all sides. Add to the crockpot and cover with 1/2 cup of water and onion. Cook on low 6-8 hours (ground beef should be ready to go in about 6 hours, while top round or pork may take longer)

2. After your meat has cooked all day, drain most grease (leave about 1 cup) & shred meat with two forks, if necessary.
3. Turn crockpot to HIGH & add the can of drained diced tomatoes and drained tomatoes and chiles. Cook for approx. 30 minutes.

4. Meanwhile, prepare your toppings & steam a few tortillas at a time by stacking them on a plate and covering with a dampened paper towel. Microwave for 60 seconds.
5. Add oil to a large skillet and set heat to medium-high

6. Take a steamed tortilla and plop a spoonful of meat mixture in the center. If you use too much meat, it won't fold correctly. Fold the bottom and top of the tortilla, then the sides. The sides need to overlap a bit, so the meat doesn't escape, like this:

7. Carefully put the chimichanga into the hot skillet, seam-side down. Fry until golden brown (about 1-2 mins) then carefully flip and cook an additional 1-2 mins.)
8. Top with cheese, salsa, sour cream and guacamole.

** WHAT I DID DIFFERENT:

1. Add 1/2 packet of Taco seasoning to beef
2. Cook beef in a skillet before putting in crockpot.
3. Add all ingredients at the same time & cook on low 5 hours.
4. Added 1/2 green pepper

*Courtesy of A Year of Crockpotting


*This recipe can also be made on the stove in a large pot if you are short on time.