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