Chimichanga Beef

• 1 Vegetable oil for cooking
• 1 kg Chuck steak, 2cm cubed
• 1 large brown onion, chopped
• 2 clove garlic, finely chopped
• 1 tbsp Paprika
• 1 tsp Ground cumin
• 1 stick Cinnamon
• 1 Hot red chilli, finely chopped
• 2 1/2 cup Beef stock
• 1 can (400g) red kidney beans, washed and drained
• 1 Flour tortillas to serve
• 1 Sour cream to serve
• 1 (SALAD)
• 250 grams cherry tomatoes (or 3 medium Roma tomatoes large dice)
• 2 Stems spring onion, sliced
• 1 small green capsicum, large dice
• 1 Avocado, diced
• 1 tbsp Fresh lime juice
• 1/2 tsp Ground cumin seed
• 1 tbsp Olive oil
• 1 Chopped mint and basil
• 1 tbsp Minced garlic

1. Preheat oven to 160C.
2. Heat 1 teaspoon of the oil in a large heavy-based flameproof casserole dish over medium-high heat.
3. Cook one-third of the beef for 3 minutes or until browned.
4. Transfer to a plate.
5. Repeat with the remaining beef, in 2 more batches.
6. Heat the remaining oil in the dish over medium-low heat.
7. Cook the onion, garlic, paprika and cumin, stirring often, for 4 minutes or until soft.
8. Add the beef, beans, cinnamon and chilli, if desired, to the onion mixture.
9. Add enough of the stock to cover.
10. Transfer to the oven and bake for 3 hours.
11. Really tasty.
12. Spoon some meat onto a burrito, some salad and a smear of sour cream.. Wrap it up and chow down.
13. Meat is so tender and the salad works well with the flavours.
14. Enjoy!

vegetable oil, brown onion, clove garlic, paprika, ground cumin, cinnamon, red chilli, stock, red kidney beans, flour tortillas, sour cream, tomatoes, onion, green, avocado, lime juice, ground cumin, olive oil, mint, garlic

Taken from cookpad.com/us/recipes/480647-chimichanga-beef (may not work)