Top Notch Top Round Chimichangas
Show: Guy Off the Hook
Episode: Mucho Mexicano
Rate This RecipeRead users' reviews (35)
- Recipe categories: Vegetables, Jalapeno, Avocado, Fruit, Lime, Meat, Beef, Dairy,
- recipe
- ratings & reviews(35)
Browse Reviews by Keywordnew!
COMMENT ON THIS PROJECT
Sign in
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Not a member?
Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Advertisement
Food Network’s Most Popular
-
Recipes
-
Videos
-
Oven Roasted Shrimp and Garlic
(03:29)
-
Grilled Shrimp Scampi
(01:30)
-
Yummy Bacon Wrapped Appetizers
(04:27)
-
Three Simple Appetizers
(02:38)
-
Best Ever Chicken Enchiladas
(05:06)
-
Funky Fried Chicken
(03:31)
-
Sweetie Pie's Mac and Cheese
(00:02:11)
-
Paula's Summer Macaroni Salad
(00:02:05)
-
Shrimp Scampi
(00:03:27)
-
Ham and Cheese Spirals
(02:46)
-
Oven Roasted Shrimp and Garlic
-
Photo Galleries
-
Things to Grill in Foil
11 Photos
-
Recipe of the Day: What to Cook in May 2013
37 Photos
-
Restaurant-Style Meals to Make at Home
23 Photos
-
Easy Summer Party Recipes
8 Photos
-
Healthy Chicken Recipes
41 Photos
-
Homemade BBQ Sauce Recipes
14 Photos
-
Healthy Summer Sides
13 Photos
-
Best BBQ Rib Recipes
26 Photos
-
Cupcake Wars Season 3 Winning Recipes
12 Photos
-
Family Favorites: Chicken 5 Ways
5 Photos
-
Things to Grill in Foil
-
Topics
See More Recipes Like This From Food.com
-
Mexican Made Easy$19.25
-
Fresh Mexico$13.50
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Average Rating:
Total Reviews: 35
Showing 1-10 of 35
Sort by:
SELECT
By shawniee93
on March 03, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was so delicious the whole family loved them. We will definitely have them again.
By delmar360_7530298
FORESTBURGH, NY
on February 10, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
i have made these several times. to save calories I tossed my deep fryer. Instead I grill them on grill pan stove top, then wrap in foil and warm in the oven.
By Chef #942083
Roswell, GA
on October 22, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made this recipe for 65 people so I had to make some changes for that amount. I used 12 lb of top round and instead of cubing it, I left it whole and baked the meat in the prescribed sauce for 3 hours at 350 degrees. It was easy to shred. I did add some of the liquid to the meat to moisten it. I did not add the beans to the meat. I cooked pinto beans with some bacon and onion and pureed the cooked mixture. That went on the bottom of the chimichanga to seal the flour tortilla. Then came the meat and the cheese. I folded it up and used toothpicks to close them. I brushed vegetable oil on the outside of the chimichangas to keep them moist. Then I froze them since I was doing this ahead. After thawing, I baked the chimichangas for 15 minutes at 450 degrees until they were toasty and brown. This is a super recipe that is tasty and delicious. I served them just as Guy suggested with the same garnish. They were a roaring success. Thaks Guy for a great recipe.
By holmesfamilyfun
on March 13, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Great tasting way to use top round/london broil. The meat disintigrated. I loathe pinto beans and left them out. This was very tasty and even my finicky kids like it!
By jrbennett_13
Kalamazoo, MI
on February 12, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
A little work, but not difficult; just a little more time consuming. VERY delicious though!
By christmas1941
on January 29, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
These are great! I am making them now for the third time already. I had thought that these would automatically fall apart in the oil but they cook up perfectly.
By berdrow_11576789
Reno, NV
on December 30, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Changas at home - awesome!! I limit beans as my hubby doesn't get along well with them - other than that, this recipe is a hit. Takes some time, but truly not hard and worth the wait.
By glcstephanie
Walnut Creek, CA
on September 13, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
These were soooo delicious! The meat is nice and juicy so the chimi isn't dry.
By Senorita Aleida
Vista, CA
on August 14, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
SOOOO delicious! I brushed them with butter and baked them in the oven for about ten minutes instead of frying - tasty!
By annette.aldridg...
Fruitport, MI
on July 10, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Although I did not get a chance to actually eat one myself, this recipe is AWESOME! I needed a chimi recipe for a wedding I was catering, I did my homework, and chose this one. Typically I will change some things to ingredients I am familiar with, but I left this recipe pretty much as is with a few minor quantity adjustments made for the the 60 lbs of meat I was using. They were the hit of the meal!! I ended up making more than were ordered by the bride and groom because guests just kept coming to the kitchen raving about them. Thank you Guy, you really saved me on this one!!!! Cardam Catering just gained more fans thanks to this recipe!!!!