Grilled Beef Chimchangas --
Lean Cut
  • Total Recipe Time: 30 to 35 minutes
  • Makes 6 servings


  1. 1 pound beef Top Sirloin Steak Boneless, cut 3/4 inch thick
  2. 1 package (about 1 ounce) 30% less sodium taco seasoning mix
  3. 2 teaspoons vegetable oil, divided
  4. 1 can (4-1/2 ounces) chopped green chiles, undrained
  5. 1/3 cup coarsely chopped, unsalted dry-roasted peanuts
  6. 1/3 cup chopped roasted red bell peppers
  7. 1/3 cup chopped fresh cilantro
  8. 1 cup shredded pepper Jack cheese
  9. 6 large spinach tortillas (10-inch diameter), warmed


  1. Cut beef steak lengthwise in half and then crosswise into 1/8-inch thick strips. Place beef and taco seasoning mix in large bowl; toss to coat beef.
  2. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add half of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet; keep warm. Repeat with remaining 1 teaspoon oil and beef. Return beef to skillet. Stir in chilies, peanuts, bell peppers and cilantro.
  3. Spoon heaping 2 tablespoons cheese into center of each warmed tortilla. Top with about 3/4 cup beef mixture; fold bottom edge up over filling, fold in sides to close; secure with toothpicks. Repeat with remaining chimichangas. Spray outside of chimichangas with nonstick cooking spray.
  4. Place chimichangas on grid over medium, ash-covered coals; grill chimichangas, uncovered 3 to 5 minutes (over medium heat on preheated gas grill, uncovered, 5 to 7 minutes) or until lightly toasted and filling is heated through.
  • Test Kitchen Tips
  • Chimichangas can also be baked on baking sheet in 350°F oven 15-18 minutes, or until heated through.
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