Beef Chimichanga

Menu Part: 
Entree
Cuisine Type: 
Latin
Serves: 
24 chimichangas

This version of the classic deep-fried burrito features refried beans, beef filling, pic de gallo and black olives.

Ingredients

3 lbs. refried beans, hot
24 10-in. flour tortillas
3 lbs. taco beef filling
1 lb. + 2 oz. pico de gallo
1 1/4 cup + 3 tbsp. deep-fat frying oil
12 oz. lettuce, shredded
12 oz. sour cream
1/4 cup black olives, sliced

Steps

1. Spread 2 oz. beans across lower third of each tortilla. Top with 2 oz. taco filling. Fold lower edge of tortilla over filling. Fold both sides in and roll tightly. Secure with toothpick.

2. Deep fry chimichangas at 350°F for 11/2 mins. or until golden brown. Drain well. Remove toothpick. Place on serving plate.

3. Garnish with 1/2 oz. lettuce, 3/4 oz. pico de gallo, 1/2 oz. sour cream and 1/2 tsp. olives. Serve immediately.

Recipe by Sodexo

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources