Crock Pot and Baked Chimichangas

Some days I am super lazy in the kitchen. But, that's okay because my lazy enabling friend the crock pot makes some mighty fine dinners for us. This one is a take on my yummy fattening friend the chimichanga.

Baked Chimichangas ... Yum.

Whatcha need:

1 medium white or yellow onion
1 green bell pepper
1 packet of taco seasoning
1 pound round steak (or other cheap cut of meat)
1 small can of tomato sauce
10 burrito sized tortillas
1 small can refried beans
1 cup cheddar cheese, shredded
2 tablespoons vegetable oil

Chop up a white onion and one green bell pepper. Put them in a crock pot with a pound of round steak (or whatever cheap meat you got), 1 can of tomato sauce, and one packet of taco seasoning.

Cook your mixture on high for 6 hour or low on 8 hours. Then shred the meat with tongs when it's done cooking. It should fall apart fairly easily for you.

Now, preheat your oven to 400 degrees and oil the bottom of a foil lined pan.

Slather a few tablespoons of refried beans on your tortillas.

Then add a few healthy pinches of cheddar cheese. Cheese is good. Say it with me, ya'll!

Top the pile with your smells so good and makes your mouth water meat mixture.

Roll it up like a burrito (after all, a chimichanga is just a deep fried, or in our case baked, burrito).

Brush on a little bit of vegetable oil. And put it in your preheated oven.

Pull them out when they're toasty and golden like this.


Top those babies with more cheese, salsa, sour cream, guacamole, or whatever else your heart desires. And then, ENJOY. Yummy good crock potty goodness.