Recipes
Air Fryer Weeknight Beef Chimichangas
6 servings
30 minutes total
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Ingredients
- 1 (15 oz) package fully cooked beef pot roast
- 1 (8.8 oz) pouch Ben's Original Spanish Style Ready Rice with Tomatoes & Peppers
- 1 ½ cups Birds Eye Seasoned Southwestern Style Frozen Corn
- ½ cup mild diced tomatoes with green chilies
- Reynolds Wrap Nonstick Aluminum Foil
- 3 tablespoons unsalted butter
- 6 (10-inch) flour tortillas
- ¾ cup white (or yellow) cheese dip
- ¾ cup Sargento Creamery 3 Cheese Mexican
- 6 tablespoons sour cream, for serving
- 6 tablespoons guacamole, for serving
- 6 tablespoons salsa, for serving
Steps
- Microwave pot roast, rice, and corn following package instructions. Drain tomatoes and green chilies.
- Drain meat, place in large bowl, and shred with 2 forks. Add rice and tomatoes; stir to combine.
- Line air fryer basket with foil; preheat air fryer to 400°F. Melt butter. Arrange tortillas in single layer on flat work surface. Spread 2 tablespoons cheese dip down center of each tortilla; top with ¼ cup each corn and cheese and ½ cup beef and rice mixture.
- Fold bottom of tortilla up over filling, then fold over 1 side and roll tortilla around filling. Place seam-side down on foil and brush with butter. Cook chimichangas 4–5 minutes (in batches, if needed), then turn over and cook 4–5 more minutes until tortillas are toasted and filling is 165°F. Serve with sour cream, guacamole, and salsa.
Amount per ⅙ recipe serving: Calories 660, Total Fat 34g, Sat Fat 15g, Trans Fat 0g, Chol 90mg, Sodium 1770mg, Total Carb 62g, Fiber 4g, Sugars 8g, Protein 28g, Calc 20%, Vitamin A 0%, Vitamin C 0%, Iron 6%