Long day? I totally get it. Standing in the fridge, staring blankly, wondering what on earth you’re going to make for dinner without spending hours in the kitchen or doing a dozen trips to the grocery store? Been there, done that, and bought the stretchy pants!
That’s exactly why I started playing this fun little game: can I make a *delicious* dinner using only 20 ingredients? It’s become my secret weapon for those crazy weeknights. We’re talking seriously simple, seriously tasty meals that come together with pretty much zero fuss. It’s all about making dinner easy, you know?
Why You’ll Love These 20-Ingredient Easy Dinner Recipes (No Fuss)
Okay, so why are these dinners my absolute go-to? Well, for starters, they’re just plain *easy*. You won’t be digging through your pantry for obscure spices or making a special grocery run.
- Seriously Quick: Most of these meals are on the table in under 30 minutes, perfect for when you’re rushing.
- Super Simple: We’re talking minimal prep and straightforward steps. Anyone can make these!
- Big Flavor: Just because it’s easy doesn’t mean it’s boring. These recipes are packed with taste.
- Family-Friendly: These are the kinds of meals everyone at the table will actually *want* to eat.
- No Fuss Guaranteed: That’s the whole point, right? Less stress, more deliciousness.
Easy Chimichangas: A Perfect Example of 20-Ingredient Easy Dinner Recipes (No Fuss)
So, you want a taste of how truly easy dinner can be? Let me introduce you to my Easy Chimichangas! Seriously, these are a lifesaver. They use simple ingredients you might already have, come together super fast, and the whole family devours them. It’s the perfect, no-fuss example of how amazing dinner can be when you keep it simple. You can find the original inspiration here, but I’ve made it even simpler!
Ingredients for Easy Chimichangas
Here’s what you’ll need to whip up these little flavor bombs:
For the Filling
- 1/4 cup 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 teaspoon 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
How to Prepare Your 20-Ingredient Easy Dinner Recipes (No Fuss)
Alright, let’s make these Easy Chimichangas happen! This is where the magic of 20-Ingredient Easy Dinner Recipes (No Fuss) really shines. First up, grab a large skillet and get about 1/4 cup of bacon grease or olive oil nice and warm over medium heat. Toss in your shredded cooked meat, the diced onion, and minced garlic. Give that a stir, then add in your chopped tomatoes, those handy cans of green chiles, the diced boiled potato, salt, oregano, chili powder, and fresh cilantro. Let this whole delicious mixture simmer together for about 2-3 minutes, just until the liquid starts to reduce a bit. We want it flavorful, not soupy!
Now for rolling! Take your warmed tortillas – it makes them easier to fold without tearing. Spoon about half a cup of that yummy filling right onto the center of each one. Fold up the edge closest to you over the filling, then fold in the sides. Roll it up nice and tight. If things are looking a little loose, a toothpick can be your best friend here to keep everything tucked in.
Step-by-Step Cooking Guide
Get your electric skillet or deep-fat fryer ready with oil and heat it up to about 375°F (190°C). Carefully lay your chimichangas in the hot oil – don’t crowd the pan, fry them in batches if you need to. Cook them until they’re beautifully golden brown on all sides. Then, using a slotted spoon, lift them out and let them drain on paper towels. Serve them up right away with all your favorite toppings!
Tips for Success with Easy Dinner Recipes
You know, even with these super simple recipes, a few little tricks can make them even better! For our chimichangas, make sure those tortillas are warm; it really helps them bend without ripping. And don’t be shy with the oil for frying – getting it to the right temperature (around 375°F) is key for that perfect golden crispiness without them getting greasy. If you’re short on time, using pre-cooked rotisserie chicken or seasoned ground beef makes the filling part a total breeze. Trust me, these little tips make all the difference for any of your easy dinner recipes!
Ingredient Notes and Substitutions
So, about these ingredients! That bacon grease? It adds a nice little savory depth, but if it’s not your thing, olive oil works perfectly fine. And the shredded meat? I often use whatever’s left in the fridge – rotisserie chicken, leftover pork roast, even seasoned ground beef. It all works! The diced boiled potato might sound unusual, but it helps thicken the filling beautifully and gives it a great texture. Chop your tomatoes and chiles nice and small so they blend in well. Don’t skip the cilantro if you can help it; it adds a fresh pop that really brightens everything up!
Serving Suggestions for Your Easy Dinner
What goes great with these awesome chimichangas? Well, since we’re all about keeping it easy, keep your sides simple too! A quick side of shredded lettuce with some chopped tomatoes is fantastic. Or, if you’ve got a few extra minutes, some simple Mexican rice or black beans are always a hit. Honestly, with all those amazing toppings, they’re practically a meal in themselves!
Frequently Asked Questions About 20-Ingredient Easy Dinner Recipes (No Fuss)
Got questions about whipping up these super easy dinners? I get it! Here are a few things people often ask:
Can I bake these chimichangas instead of frying them?
You totally can! To bake them, place them on a baking sheet, brush them lightly with oil, and bake at around 375-400°F (190-200°C) for about 10-15 minutes, flipping halfway through, until they’re golden and crispy. It saves on oil and is a bit less messy, though frying gives that classic crunch!
How do I store leftover filling?
If you have extra filling after making your chimichangas, just pop it into an airtight container and pop it in the fridge! It should keep well for about 3 days. It’s great for making more chimichangas later, or you could even use it as a filling for tacos or burritos. Sometimes I just eat it with a fork, shh!
Are there vegetarian options for these easy dinners?
Absolutely! For vegetarian chimichangas, you can swap the meat for black beans (mashed or whole) or a mix of sautéed veggies like corn, bell peppers, and zucchini. You could even use seasoned crumbled tofu or plant-based grounds. Just make sure the filling is still nice and thick so it doesn’t make the tortillas soggy. It’s all about making these easy dinner recipes work for you!
What if I don’t have bacon grease?
No worries at all! Olive oil works great as a 1:1 substitute for bacon grease in the filling. You could also use vegetable oil or even butter if that’s what you have on hand. The key is just to get that little bit of fat to help sauté the onions and garlic and meld all those delicious flavors together. If you have any other questions, feel free to reach out!
Estimated Nutritional Information
Here’s a look at the estimated nutrition for one of these easy chimichangas: about 343 calories, 13g fat, 16g protein, and 41g carbohydrates. Remember, this can totally vary depending on the exact ingredients and toppings you use!
Share Your Easy Dinner Creations!
I’d absolutely love to hear how your Easy Chimichangas turned out! Did you try any fun topping combinations? Let me know in the comments below or share your kitchen triumphs. You can also learn more about our mission here!
Easy Chimichangas
Ingredients
Equipment
Method
- In a large skillet, heat bacon grease over medium heat. Add shredded meat, diced onion, minced garlic, chopped tomatoes, green chiles, and diced potato. Stir in salt, oregano, chili powder, and cilantro. Simmer until the liquid has reduced, about 2 to 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 tightly. If needed, secure with a toothpick.
- In an electric skillet or deep-fat fryer, heat oil to 375°. Carefully cook the chimichangas until golden brown, turning to cook all sides. Drain on paper towels.
- Serve your chimichangas with your choice of optional toppings.
Nutrition
Notes
Tried this recipe?
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Master Recipe Testing Coordinator
Honestly? I got into recipe testing because I was tired of expensive failures. My gluten sensitivity meant constantly modifying recipes, only to watch them fall apart in my kitchen. After earning my food science degree, I realized the problem wasn’t the recipes – it was the lack of real-world testing.
So I built what became our signature system: every recipe gets tested by fifteen different home cooks. Grandmother with a 1970s oven? Check. College student with only a hot plate? Double check. Denver altitude versus Miami humidity? We’ve got it covered.
My food science background explains why certain substitutions work, but my gluten sensitivity keeps it real. I know the disappointment of reading “just like the original” and ending up with wasted ingredients and ruined dinner plans.
Our network now includes over 200 volunteer testers across different regions, skill levels, and dietary needs. I track everything – ingredient availability, altitude performance, equipment variations – until each recipe achieves “foolproof reliability.”
Leading our social media community is equally rewarding. Whether troubleshooting a recipe gone wrong or celebrating someone’s first successful gluten-free bread, I’m there for every step of their journey.
When I’m not coordinating test kitchens, I’m hiking with Scout, my border collie mix, mentally planning the next round of testing protocols. Reliable recipes aren’t just nice to have – they’re essential for sustainable dietary change.