chimichangas

from meal plannning mommas

You can make this meal ahead of time, freeze them and pull them out for a last minute lunch or dinner- or you can just make them, eat them and then freeze the leftovers. Either way, you need to try them!

Here is what you need to make 16 chimichangas (trust me, you will want extras!):



1 lb browned ground beef, chicken or pork, 16 oz jar of salsa, 16 oz can refried beans, 1 1/2 oz taco seasoning, 16- 8 inch flour tortillas, 1 lb Sharp cheddar cheese, oil for frying


Step 1: Add meat, salsa, taco seasoning and beans in a skillet.

Step 2: Mix and cook over medium heat until warmed through.

Step 3: Place 1/3-1/2 cup meat mixture in an 8 inch flour tortilla


Step 4: Top with cheese


Step 5: tuck in ends and roll up

Step 6: Place seam side down on a cookie sheet


Step 7: Heat up your oil (about 1/2 inch) over medium heat. Kitchen tip * To check to see if the oil is hot enough, put the end of a wooden spoon in the oil. If lots of bubbles form around the base of the spoon, it's ready!

Step 8: Place your chimichangas (seam side down) in your pan.

Step9: Turn them over when they begin to brown (it won't take long!) If you are planning on eating these for a meal the same day you make them: you need to bake them at 350 degrees for 20 minutes or until heated through. If you freeze these, and then take them out to bake- you need to bake them for 30-40 minutes.

Step 10: Keep repeating this until all of your chimichangas are browned!

Step 11: Place all your yummy condiments on the table! We use: sour cream, avocado, cheese, pico de gallo, salsa and chips.


Step 14: Serve with rice and chips!