Ugh, those crazy weeknights, right? You’re juggling work, school, life… and then bam! It’s dinner time and you’re staring into the fridge with zero inspiration and even less energy. I totally get it. A few years back, I was in the thick of it with deadlines looming, and the idea of spending ages in the kitchen felt like a cruel joke. That’s when I dove headfirst into creating these 20-Ingredient Easy Dinner Recipes (No Fuss). It was a game-changer! Suddenly, flavorful, fuss-free meals were actually happening, and seeing my family happy around the table without me feeling totally wiped out? Priceless. These recipes aren’t just about saving time; they’re about reclaiming your evenings and finding joy in simple, delicious food.
Why You’ll Love These 20-Ingredient Easy Dinner Recipes (No Fuss)
Honestly, who has time for complicated meals when life is already a whirlwind? These 20-Ingredient Easy Dinner Recipes (No Fuss) are a lifesaver for so many reasons:
- Seriously Quick: Most of these dinners go from pantry to plate in under 30 minutes. Perfect for those nights you need something fast!
- Super Simple: We’re talking minimal ingredients and straightforward steps. No fancy techniques needed, I promise!
- Deliciously Satisfying: Just because it’s easy doesn’t mean it’s boring. Get ready for flavors that’ll make everyone ask for seconds.
- Stress-Free: Forget the kitchen drama. These recipes are designed to be foolproof, making dinner time a breeze, not a burden.
Gather Your Ingredients for Easy Chimichangas
Alright, let’s get down to business! Gathering your ingredients is half the fun, and for these Easy Chimichangas, we’re keeping it super manageable. Think of these as your new go-to for a speedy, satisfying meal that doesn’t break the bank or your patience. No need for a mile-long grocery list here!
For the Filling
You’ll need about 1/4 cup of bacon grease or a neutral oil like olive oil to get things started. For your protein, grab 2 cups of pre-cooked shredded beef, pork, or chicken – whatever you have on hand is perfect! Then, we’ve got one medium onion chopped up, two cloves of garlic minced nice and fine, and two medium tomatoes, also chopped. Don’t forget two cans of those handy 4-ounce chopped green chiles; they bring just the right amount of zing. Oh, and one peeled, boiled potato, diced small, might sound a little quirky in chimichangas, but trust me, it adds a lovely texture! Finally, for that classic flavor, measure out 1 teaspoon of salt, 1-1/2 teaspoons of dried oregano, 1 teaspoon of chili powder, and about 2 tablespoons of fresh cilantro, minced.
For Assembly and Frying
You’ll need 12 large flour tortillas, about 12 inches across. Make sure they’re warmed up so they roll easily – a quick spin in the microwave or a warm pan works wonders. And, of course, you’ll need some oil for frying; just enough to get your electric skillet or deep-fryer going.
Optional Toppings
This is where you can really make it your own! Grab some shredded cheddar cheese, a dollop of sour cream, some creamy guacamole, your favorite salsa, a pile of shredded lettuce, a few extra chopped tomatoes for freshness, and don’t forget those bright lime wedges for a squeeze of zing!
Step-by-Step Guide to Making 20-Ingredient Easy Dinner Recipes (No Fuss)
Okay, ready to turn these awesome ingredients into something amazing? Making these 20-Ingredient Easy Dinner Recipes (No Fuss) is a total breeze and honestly, kind of fun! We’re going to break it down into simple, doable steps so you can have a fantastic meal on the table without a second thought. No stress, just deliciousness! If you want to dive even deeper into the world of chimichangas, you can check out some great recipes over here.
Prepare the Flavorful Filling
First things first, let’s get that yummy filling going. Grab a large skillet and heat up your bacon grease or olive oil over medium heat. Toss in that shredded meat, your diced onion, and minced garlic. Let them mingle and get a little fragrant! Then, add in your chopped tomatoes and those handy green chiles. Stir in the diced boiled potato, salt, oregano, chili powder, and fresh cilantro. Let it all simmer together for just about 2-3 minutes, stirring occasionally, until things look nice and saucy, not watery.
Assemble Your Easy Dinner
Now for the fun part – rolling these beauties up! Grab your warmed tortillas. Spoon about half a cup of that glorious filling onto each one, but don’t put it right in the middle; place it a bit off to one side. Fold up the edge closest to the filling, then tuck in the sides, and finally, roll it up nice and snug. If you’re worried about them unrolling while they fry, a quick toothpick can keep them in check – just remember to grab them before serving!
Achieve Golden-Brown Perfection
Time to get these chimichangas crispy! Heat up your oil in your electric skillet or deep-fryer to a nice 375°F (190°C). Carefully place a few chimichangas in the hot oil – don’t crowd the pan, or they won’t get crispy! Let them sizzle away until they’re a beautiful golden brown on all sides, flipping them gently. Once they look perfect, carefully lift them out and let them drain on a plate lined with paper towels. This little step makes sure they’re super crunchy!
Serve Your Delicious Meal
And there you have it! Your incredibly easy and surprisingly quick chimichangas are ready. Pile them onto plates and let everyone go wild with their favorite toppings. Shredded cheese, a dollop of sour cream, maybe some guac and salsa – it’s your dinner, your rules!
Tips for Success with 20-Ingredient Easy Dinner Recipes
Making these 20-Ingredient Easy Dinner Recipes (No Fuss) is practically foolproof, but a few little tricks can make them even better! First off, don’t skimp on prepping your ingredients before you start cooking. Having your onion diced and garlic minced makes the whole process so much smoother. When you’re frying, make sure that oil is the right temperature – not too hot that things burn, and not too cool that they get greasy. If you’re looking for more easy meal inspiration, you can peek at some other great recipes right here. And remember, a little patience during the frying stage means super crispy, golden-brown perfection every time!
Ingredient Notes and Substitutions
Sometimes you’re missing just one thing, right? No worries! If you don’t have bacon grease, olive oil or even vegetable oil works just fine for sautéing. And for the shredded meat? Use whatever cooked chicken, beef, or pork you’ve got chilling in the fridge! Leftovers are perfect here. If green chiles aren’t your jam, you could even pop in some diced jalapeños for a bit more kick. The goal is to make it work with what you have!
Frequently Asked Questions about Easy Dinner Recipes
Got questions about whipping up these fuss-free meals? I’ve got answers! These 20-Ingredient Easy Dinner Recipes (No Fuss) are all about making your life simpler, so let’s tackle any sticky points. If you ever have more questions or want to reach out, feel free to get in touch!
Can I make the filling for these easy dinners ahead of time?
Absolutely! That’s one of the best parts about making meals like these easy chimichangas. You can totally whip up the filling the day before and store it in an airtight container in your fridge. When you’re ready to eat, just reheat it gently on the stove or in the microwave, fill your tortillas, and fry ’em up. It’s a total game-changer for those super busy weeknights!
What are some other ideas for 20-ingredient easy dinner recipes?
Oh, the possibilities are endless! Beyond these yummy chimichangas, think about sheet pan meals. Toss chicken thighs or sausage with chopped veggies like broccoli, bell peppers, and onions, season it all up, and roast. Or, try a big pot of chili using just a few key ingredients. Pasta dishes are also great – a simple marinara with some ground meat or even just a garlic and oil sauce with some quick-cooking chicken can be fantastic. The key is focusing on a few really flavorful components!
Are these easy dinner recipes good for meal prep?
Yes, totally! The filling for the chimichangas is perfect for prepping ahead as we discussed. For other 20-ingredient easy dinner recipes, things like chili or even shredded chicken/beef can be made in a big batch and then used in various ways throughout the week. While we do fry these chimichangas fresh for the best crunch, having the filling ready makes the final assembly super quick. It’s all about finding those smart shortcuts!
Can I bake these chimichangas instead of frying?
You sure can try baking them! It won’t give you that classic super-crispy fried texture, but it’s a healthier alternative. You’ll want to place them on a baking sheet lined with parchment paper and bake them in a preheated oven at around 400°F (200°C) for about 15-20 minutes, flipping them halfway through until they’re golden. They’ll still be tasty, just a bit different!
Nutritional Information for Your Easy Dinner
Just a heads-up, the nutritional info here is an estimate based on using standard ingredients and the recipe as written. Things like the type of oil you use for frying, or the exact size of your ingredients, can change these numbers a bit. So, think of it as a general guide – but it definitely gives you a good idea of what you’re working with!
Share Your Culinary Creations!
I really hope you get a chance to try these super easy chimichangas! If you do, please let me know what you think. Drop a comment below or share your experience – I’d love to hear how they turned out for you and what toppings you went with! You can also sign up for our newsletter here for more simple recipes.
Easy Chimichangas
Ingredients
Equipment
Method
- In a large skillet, heat bacon grease over medium heat. Add shredded meat, onion, garlic, tomato, chiles, and potato. Stir in salt, oregano, chili powder, and cilantro. Simmer until liquid has reduced, about 2-3 minutes.
- To assemble, place 1/2 cup of the filling off-center on each warmed tortilla. Fold up the edge nearest the filling; fold in both sides and roll up. If needed, secure with a toothpick.
- In an electric skillet or deep-fat fryer, heat oil to 375°F (190°C). Cook the chimichangas until golden brown, turning to cook all sides. Drain on paper towels.
- Serve with your choice of toppings.
