This 5-ingredient slow cooker beef is the kind of easy dinner that saves the day when work runs late and everyone is hungry. Using frozen beef and cheese chimichangas as the base gives you a hearty shortcut that turns into a warm, saucy Tex-Mex style meal with almost no prep, and it is exactly the sort of practical weeknight trick that makes busy home cooking feel manageable.
Serve this with a simple green salad, cilantro-lime rice, tortilla chips, or a scoop of refried beans to round it out. It also works well topped with sour cream, sliced avocado, jalapeños, or extra shredded cheese, and if you want to stretch the meal, spoon the beef mixture into warm tortillas or over baked potatoes.
5-Ingredient Slow Cooker Beef
Servings: 6
Ingredients
8 frozen beef and cheese chimichangas
1 can (19 oz) red enchilada sauce
1 cup chunky salsa
1 packet (1 oz) taco seasoning
2 cups shredded Mexican blend cheese
Directions
1. Lightly spray the inside of a 6-quart slow cooker if desired, then place the frozen beef and cheese chimichangas in a single snug layer across the bottom.
2. In a medium bowl, stir together the enchilada sauce, salsa, and taco seasoning until evenly combined.
3. Pour the sauce mixture over the chimichangas, making sure they are well covered. Put the lid on and cook on low for 4 to 5 hours, until the chimichangas are very tender and easy to break apart.
4. Use two forks to gently break up the softened chimichangas and stir everything together so the beef, tortilla, cheese, and sauce turn into a thick casserole-like filling.
5. Sprinkle the shredded Mexican blend cheese over the top, cover again, and cook for 10 to 15 minutes more until melted. Spoon onto plates and serve warm with your favorite toppings if desired.
Variations & Tips
Make it spicier: Use hot salsa, add diced green chiles, or finish with sliced jalapeños if your family likes more heat. This is the easiest way to change the flavor without adding extra work.
Add beans or corn: A drained can of black beans or a cup of frozen corn can be stirred in during the last hour of cooking to make the dish go a little further and add more texture.
Watch the cook time: Since slow cookers can run differently, check on it around the 4-hour mark. You want the chimichangas soft and easy to shred, but not dried out around the edges.
Meal prep shortcut: This reheats well for lunch the next day. Store leftovers in an airtight container and warm individual portions in the microwave, then add fresh toppings right before serving to wake everything back up.