Chimichangas in 30 Minutes

Chimichangas in 30 Minutes

From start to finish I had dinner on the table in 27 minutes. After the week I have had, it was a relief to know that I could sit for a few minutes before heading to the kitchen.

Bag of Mexican Meat Mix
Diced Onions
Frying Oil
Favorite toppings

Before going to work, I pulled a bag of Mexican Meat Mix and tortillas out of the deep freezer and to thaw.

6:08 Poured 1/2 an inch of oil in the electric skillet and turned up to 350 degrees.

Rinsed the rice and placed into the steamer.

Placed the Mexican Meat into a pot and heated it through. Chopped onions and tomatoes.

Placed tortillas on the counter and layered cheese, red onions and meat. I used cheddar simply because that is what I had on hand. You can use monteray jack, pepper jack or even queso fresco depending on your preference. They really roll best if room temperature or steamed in the microwave for 10 seconds. If the tortillas are cold they tend to rip.

Folld up the side

Tightly roll up the tortilla, making sure the side stay tucked in.

All done in 5 minutes

Placed tortillas open side down into the hot oil. As one side became a crisp golden brown (about 2 minutes), gently flipped the chimichanga. As each batch cooked, shredded the lettuce.

Lay them in going away from you to avoid splatters on yourself.

6:31 Set the table and waited for the rice to finish cooking. Took photos.

6:35 DINNER!!!!!


About keepingiteasyandsimple

I have been married for 20 years and have 3 children. My oldest is 20 and currently in the National Guard. My daughters are 15 and 11 and involved in everything. I believe life is difficult enough, that we can find ways to make the everyday just a little easier and perhaps even more simple. I love to cook, shop and make things with the kids.

2 responses »

  1. Pingback: MEALS IN ADVANCE: Mexican Meat « keepingiteasyandsimple

  2. Pingback: Slow Cooked Refried Beans « keepingiteasyandsimple

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