2 pounds beef roast (Aunt Kim uses a chuck roast)
2 pkg. fajita seasoning
2 Tbsp garlic, diced
1 large onion, sliced in half moon rings
1 can diced green chiles
1/4 C. fresh cilantro
1 can refried beans
1 pkg. colby jack cheese
2 pkg. soft taco shells, 10-count
sour cream for garnish
vegetable oil or cooking spray
1) Heat skillet on high heat with a drizzle of olive oil.
2) Place roast in pan and sear on both sides. (Be sure to wear a trash bag like Aunt Kim!)
3) Place seared roast in slow cooker on high heat.
4) Slice onion and place on top of roast with garlic, fajita seasoning, and 1/2 C. water.
5) Let cook for 4 hours or until you can shred the beef with a fork. (It takes longer!)
6) Shred the beef with two forks. (Aunt Kim's meat-shredder claws are great!)
7) Add the green chiles and chopped cilantro to a bowl. Mix together with the shredded beef.
8) Preheat oven to 400 degrees.
9) Heat refried beans on stove until heated, creamy, and easily spreadable.
10) Warm soft taco shells in the microwave about 30 seconds, just until warm.
11) Spray baking sheets with cooking spray.
12) Assemble chimis by spreading beans, cheese, beef mixture on tortilla shells, then fold.
13) Eyeball how much to put in each shell, which will be tri-folded.
14) Place on baking sheet, seam side down.
15) Using a pastry brush, brush finished chimis with oil or spray them with cooking spray.
16) Heat in oven for 15 minutes. Keep on eye on the bottoms of chimis so they don't burn.
17) Remove chimis from the oven. Top with cheese and place under broiler for 2-5 minutes until cheese is bubbly. Keep a close watch so they don't burn.
NOTE: This original recipe came from Just a Pinch Recipes.
2 pkg. fajita seasoning
2 Tbsp garlic, diced
1 large onion, sliced in half moon rings
1 can diced green chiles
1/4 C. fresh cilantro
1 can refried beans
1 pkg. colby jack cheese
2 pkg. soft taco shells, 10-count
sour cream for garnish
vegetable oil or cooking spray
1) Heat skillet on high heat with a drizzle of olive oil.
2) Place roast in pan and sear on both sides. (Be sure to wear a trash bag like Aunt Kim!)
3) Place seared roast in slow cooker on high heat.
4) Slice onion and place on top of roast with garlic, fajita seasoning, and 1/2 C. water.
5) Let cook for 4 hours or until you can shred the beef with a fork. (It takes longer!)
6) Shred the beef with two forks. (Aunt Kim's meat-shredder claws are great!)
7) Add the green chiles and chopped cilantro to a bowl. Mix together with the shredded beef.
8) Preheat oven to 400 degrees.
9) Heat refried beans on stove until heated, creamy, and easily spreadable.
10) Warm soft taco shells in the microwave about 30 seconds, just until warm.
11) Spray baking sheets with cooking spray.
12) Assemble chimis by spreading beans, cheese, beef mixture on tortilla shells, then fold.
13) Eyeball how much to put in each shell, which will be tri-folded.
14) Place on baking sheet, seam side down.
15) Using a pastry brush, brush finished chimis with oil or spray them with cooking spray.
16) Heat in oven for 15 minutes. Keep on eye on the bottoms of chimis so they don't burn.
17) Remove chimis from the oven. Top with cheese and place under broiler for 2-5 minutes until cheese is bubbly. Keep a close watch so they don't burn.
NOTE: This original recipe came from Just a Pinch Recipes.
Beach Week 2020
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