You know those nights, right? The ones where work ran late, soccer practice ran over, and the thought of standing in the kitchen for hours just makes you want to order takeout… again? I’ve been there! So many times. That’s exactly why I fell head over heels for the idea of 20-Ingredient Easy Dinner Recipes (No Fuss). It’s a game-changer for busy folks like us. I still remember one particularly crazy evening, juggling deadlines and getting the kids settled, when cooking felt like this huge mountain to climb. But I really wanted something delicious, not just another frozen pizza. That’s when I started playing around, focusing on recipes with tons of flavor but only a handful of ingredients. It turned out that quick meals *can* be amazing, and it sparked this whole passion for fuss-free cooking that I can’t wait to share with you. I’m Sarah Johnson, and I’m all about making delicious food accessible, even on your busiest nights!
Why You’ll Love These 20-Ingredient Easy Dinner Recipes (No Fuss)
Seriously, if you’re looking to simplify your evenings without sacrificing flavor, you’re in the right place! These recipes are designed to get a fantastic meal on the table without a ton of fuss. Here’s why I think you’ll absolutely love them:
- Super Speedy: Most of these meals come together in under 30 minutes – leaving you more time for, well, anything else!
- Seriously Simple: Forget complicated techniques or hard-to-find ingredients. We’re talking basic pantry staples here, folks.
- Flavor Packed: Just because it’s easy doesn’t mean it’s boring. We’re all about big, satisfying tastes that’ll have everyone asking for seconds.
- Family Favorites: These are the kinds of meals that get the thumbs-up from the whole crew, from picky eaters to seasoned foodies.
Easy Beef Chimichangas: A Perfect 20-Ingredient Easy Dinner Recipe (No Fuss)
Okay, so you need a dinner that’s fast, flavorful, and seriously easy? Let me introduce you to these amazing Easy Beef Chimichangas! They’re like a flavor explosion wrapped up in a crispy tortilla, and they totally fit the bill for our 20-Ingredient Easy Dinner Recipes (No Fuss) theme. With roots in delicious Mexican-inspired cooking, these aren’t just quick; they’re incredibly satisfying. Imagine that golden-brown, crunchy exterior giving way to a warm, savory filling – pure comfort food, and you can have it on the table in under 30 minutes. Trust me, this is the kind of recipe that saves weeknights! You can find more delicious ideas like this over on the Keto Comfort Kitchen recipes page, but for a classic twist, check out this authentic chimichangas recipe for inspiration!
Ingredients for Your Easy Beef Chimichangas
Alright, let’s get down to business with the ingredients for these fantastic Easy Beef Chimichangas! You’ll be surprised how few things you actually need to make something this delicious. Remember, quality ingredients make a difference, but don’t stress if you need to swap something out! You can always check out some of my other quick side dishes like these 5-Ingredient Crack Green Beans if you need inspiration.
For the Filling
- 2 tablespoons bacon grease or olive oil
- 2 cups shredded cooked beef, pork, or chicken
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium tomatoes, chopped
- 2 cans (4 ounces each) chopped green chiles
- 1 large peeled boiled potato, diced
- 1 teaspoon salt
- 1-1/2 teaspoons dried oregano
- 1 teaspoon chili powder
- 2 tablespoons minced fresh cilantro
For Assembly and Frying
- 12 flour tortillas (12 inches), warmed
- Oil for frying
Optional Toppings
- Shredded cheddar cheese
- Sour cream
- Guacamole
- Salsa
- Shredded lettuce
- Chopped tomatoes
- Lime wedges
Step-by-Step Instructions for 20-Ingredient Easy Dinner Recipes (No Fuss)
Alright, let’s get this party started! Making these chimichangas is easier than you think, and I promise they’ll become a go-to for your collection of **20-Ingredient Easy Dinner Recipes (No Fuss)**. We’ve got a quick simmer time, a little bit of assembly, and then the magical frying part that makes them so crispy and delicious!
- Start the Filling: Grab your large skillet and heat up that bacon grease or olive oil over medium heat. Toss in your shredded cooked meat (whatever you have on hand – chicken, beef, pork, it all works!), diced onion, and minced garlic. Let that all get happy together for a minute or two until the onions start to soften.
- Add the Good Stuff: Now, throw in your chopped tomatoes, those handy chopped green chiles, and the diced boiled potato. Give it all a good stir! For that savory kick, add in the salt, dried oregano, chili powder, and that fresh cilantro.
- Simmer Down: Let this mixture bubble away gently for about 2-3 minutes. We just want all those flavors to meld together and for any extra liquid to reduce a bit. This is our quick 3-minute simmer time – totally worth it!
- Get Ready to Roll: Warm up your flour tortillas. You can do this in a dry skillet, microwave, or even quickly over a gas burner for a little char. Lay out your filling – about 1/2 cup should do it – a little off-center on each tortilla.
- The Fold and Roll: Here’s the fun part! Fold up the edge closest to the filling, then fold in the sides, and finally roll it up tight, like you’re wrapping a present. If it seems like it wants to pop open, no worries, a toothpick can help secure it for now.
- Fry ‘Em Up: Heat your oil for frying in an electric skillet or deep-fat fryer to about 375°F (190°C). Carefully place your rolled chimichangas into the hot oil – don’t crowd the pan! Let them get beautifully golden brown and crispy on all sides, turning them gently with tongs. This should take about 10 minutes.
- Drain and Serve: Once they’re perfectly golden and crisp, lift them out carefully and let them drain on a plate lined with paper towels. This step is key to getting that amazing crunch!
You can always find more simple ideas like this on my easy dinner page!
Tips for Success with Your Fuss-Free Dinner
You know, even with easy recipes, a few little tricks can make a world of difference! For these chimichangas, getting that super crispy exterior is key. Make sure your oil is properly heated to 375°F (190°C) – if it’s too cool, they’ll just get greasy. Also, don’t overcrowd the pan when you’re frying; give them space to get beautifully brown all around. And seriously, drain them well on paper towels right after they come out of the oil. That’s a small step that makes a HUGE difference in keeping them crunchy! If you’re looking for more speedy dinner ideas, check out my 15 Healthy Dinner Ideas!
Ingredient Notes and Substitutions
Okay, so let’s chat about a couple of these ingredients! If you’re not a fan of bacon grease or just don’t have any on hand, no worries! Good old olive oil works perfectly fine for sautéing. And for the shredded cooked meat? Seriously, use what you’ve got! Leftover rotisserie chicken, some pulled pork from Sunday dinner, or even ground beef you browned earlier – all totally work here. It’s all about making it easy and using what’s in your fridge. These kinds of swaps make it so simple to whip up a delicious meal without a special grocery run!
Serving Suggestions for Your Easy Dinner
To make your Easy Beef Chimichangas a complete meal without any extra hassle, pile on those optional toppings! A dollop of cool sour cream or some creamy guacamole is a must. Some shredded cheddar cheese, a spoonful of salsa, or extra chopped tomatoes and lettuce add freshness and color. Don’t forget those little lime wedges for a citrusy zing! It’s all about creating your perfect bite, making this an easy dinner that feels totally special. For even more simple meal ideas, check out my favorite 100 side dish recipes or get inspired with these taco-tuesday recipes!
Frequently Asked Questions about 20-Ingredient Easy Dinner Recipes (No Fuss)
Got questions about whipping up these easy dinners? I get it! It’s all about making life simpler, so let’s clear things up. You can find even more simple meal ideas on my easy dinner recipes page!
Can I make the filling for these chimichangas ahead of time?
Oh, absolutely! That’s one of the best things about this easy dinner recipe. Just make the filling, let it cool completely, and store it in an airtight container in the fridge for up to 3 days. When you’re ready to serve, just reheat it gently on the stove or in the microwave until it’s hot all the way through.
What are the best ways to reheat chimichangas?
For that perfect crisp, I always recommend reheating chimichangas in a hot oven or toaster oven (around 375°F/190°C) for about 5-10 minutes until they’re golden and heated through. If you’re in a pinch, a quick zap in the microwave will heat them, but they won’t be as crispy. Air frying also works wonders if you have one!
Can I bake these instead of frying for a healthier option?
You sure can! While frying gives you that signature crisp, baking is a great way to make them a bit lighter. Place them on a baking sheet, maybe give them a light brush with oil, and bake at around 400°F (200°C) for 15-20 minutes, flipping halfway through, until they’re golden and heated. They won’t be quite as crunchy as fried, but still super delicious!
Nutritional Information
Just a heads-up, these numbers are estimates and can wiggle around a bit depending on exactly what ingredients you use. But generally, one of these delicious Easy Beef Chimichangas packs about 343 calories, 13g of fat, 16g of protein, and 41g of carbohydrates. For more lighter options, you can always check out my calorie-smart recipes!
Share Your Easy Dinner Creations!
I absolutely love hearing from you! If you whip up these Easy Beef Chimichangas, please share your experience in the comments below. Did you try any fun topping combos? I’d be thrilled if you snapped a pic and tagged me on social media – you can find more from me over on my author page. Your feedback and photos make my day!
Easy Beef Chimichangas
Ingredients
Equipment
Method
- In a large skillet, heat bacon grease over medium heat. Add shredded meat, onion, garlic, tomato, green chiles, and potato. Stir in salt, oregano, chili powder, and cilantro. Simmer until the liquid has reduced, about 2-3 minutes.
- To assemble, place about 1/2 cup of the filling off-center on each warmed tortilla. Fold up the edge nearest the filling. Fold in both sides, then roll up the tortilla tightly. If needed, secure with a toothpick.
- In an electric skillet or deep-fat fryer, heat oil to 375°F (190°C). Carefully cook the chimichangas until golden brown on all sides, turning as needed. Drain on paper towels.
- Serve the chimichangas with your choice of optional toppings.
