Ugh, those weeknights, right? You’re pulling triple duty – work, kids, life – and the last thing you want is a gourmet marathon in the kitchen. I’ve totally been there! There were evenings I’d just sigh and order takeout, feeling that familiar pang of guilt. But then, one crazy night, I looked at my sparse pantry and thought, “Challenge accepted!” I decided to whip up something amazing with just a few things I had. It was a revelation! That’s when I really leaned into the magic of 20-Ingredient Easy Dinner Recipes (No Fuss). As a Seasonal Keto Forager, I know a thing or two about making the most of what you have, and trust me, simple doesn’t mean bland. These recipes are my secret weapon for delicious, fuss-free meals everyone loves.
Why You’ll Love These 20-Ingredient Easy Dinner Recipes (No Fuss)
Honestly, these recipes are a lifesaver for anyone who feels pulled in a million directions. Here’s why they’re going to become your new go-to:
- Super Speedy: We’re talking dinner on the table FAST. Perfect for when “hangry” is about to hit critical levels.
- Seriously Simple: Minimal steps, easy-to-find ingredients (seriously, 20 or less!), and zero fancy techniques needed.
- Big Flavor, Small Effort: Don’t let the short ingredient list fool you. These meals pack a serious punch of deliciousness.
- Less Cleanup Too!: Most of these are one-pan wonders or use minimal dishes, which is a win in my book!
These 20-Ingredient Easy Dinner Recipes (No Fuss) prove that fantastic food doesn’t have to be complicated!
Easy Chimichangas: A Perfect Example of 20-Ingredient Easy Dinner Recipes (No Fuss)
Okay, so you want proof that these 20-Ingredient Easy Dinner Recipes (No Fuss) actually work and taste amazing? Let me introduce you to Easy Chimichangas! These aren’t your super-complicated, restaurant-style versions. Think of them as your weeknight savior – super satisfying, totally doable, and they come together with such minimal fuss. As the recipe summary says, they’re a quick and satisfying dinner option that uses just a handful of ingredients. Ready for some crispy, beefy goodness?
Gather Your Ingredients for Easy Chimichangas
Alright, let’s get our goodies together! For the main event – the filling – you’ll need:
For the Filling:
- 1/4 cup bacon grease or olive oil (whatever you have handy!)
- 2 cups shredded cooked beef, pork, or chicken (leftovers are perfect here!)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium tomatoes, chopped
- 2 cans (4 ounces each) chopped green chiles (these add just enough zing!)
- 1 large peeled boiled potato, diced (this little guy helps bind everything together!)
- 1 teaspoon salt
- 1-1/2 teaspoons dried oregano
- 1 teaspoon chili powder
- 2 tablespoons minced fresh cilantro (if you have it, it’s great!)
And for the assembly and that amazing crispiness:
For Assembly and Frying:
- 12 flour tortillas (12 inches), warmed up a bit
- Oil for frying (enough to get things bubbling!)
Now, if you’re feeling fancy (or just want to deck them out!), here are some Optional Toppings:
- Shredded cheddar cheese
- Sour cream
- Guacamole
- Salsa
- Shredded lettuce
- Chopped tomatoes
- Lime wedges
See? Even with the optional stuff, the *core* ingredients are super manageable, definitely fitting our 20-Ingredient Easy Dinner Recipes (No Fuss) vibe!
Simple Steps to Make Your Easy Chimichangas
This is where the magic happens, and it’s honestly so straightforward. First up, grab a large skillet and heat your bacon grease (or oil) over medium heat. Toss in that shredded meat, your diced onion, minced garlic, chopped tomatoes, and those handy chiles. Don’t forget the diced potato – it’s a secret helper!
Now, stir in the salt, oregano, chili powder, and cilantro. Let all this deliciousness simmer together. You want to cook it down until most of the liquid has evaporated, which usually takes about 2 to 3 minutes. You’re looking for a nice, thick filling. My little trick? Sometimes I’ll just taste it right here and add a pinch more salt if it needs it – it’s that easy to adjust!
Next, grab your warmed tortillas. Lay one flat, and spoon about half a cup of that yummy filling near the edge. Fold up the edge closest to you, then fold in both sides toward the middle, kind of like you’re making a little package. Then, roll it up nice and tight. If it tries to escape, a quick stab with a toothpick will keep it all together. I actually grabbed a skillet meal recipe recently that had a similar rolling technique, and it’s been a game-changer for keeping things neat!
Now for the fun part: the frying! Get your electric skillet or deep-fryer ready with oil and heat it up to about 375°F (190°C). Carefully nestle those chimichangas into the hot oil – working in batches is best so you don’t overcrowd the pan. Fry them until they’re perfectly golden brown and crispy on all sides, turning them gently. Once they look amazing, scoop them out with a slotted spoon and let them drain on some paper towels. This step is crucial to get them wonderfully crisp!
And that’s it! Serve them up hot with all your favorite toppings. It’s honestly that simple to get a fantastic dinner on the table.
Tips for Success with 20-Ingredient Easy Dinner Recipes (No Fuss)
Getting these 20-Ingredient Easy Dinner Recipes (No Fuss) to turn out perfectly is all about a few little tricks I’ve picked up. For starters, don’t skimp on warming those tortillas! Cold tortillas just won’t roll properly and can tear. A quick spin in the microwave wrapped in a damp paper towel does the trick. And when you’re frying, trust your gut (and maybe a thermometer if you have one!). Getting the oil to the right temperature is key for that golden, crispy finish without making them greasy or burnt. I’ve found that just like with my quick skillet meals, making sure everything is prepped *before* you start cooking makes a huge difference. Have your filling ready, your tortillas warmed, and your toppings waiting – it makes the assembly and frying go so smoothly. You’ll be amazed at how delicious simple can be!
Make-Ahead and Storage for Your Easy Dinner
One of the best things about these 20-Ingredient Easy Dinner Recipes (No Fuss) is how well they lend themselves to a little prep-ahead magic! You can totally make the chimichanga filling a day or two in advance and keep it stored in an airtight container in the fridge. Seriously, it makes weeknight assembly a breeze. Just reheat the filling gently on the stovetop before you start rolling.
Kept the filling separate from the tortillas? Smart! You can also assemble the chimichangas (roll them up, but don’t fry them yet!) and store them in the fridge for a few hours. When you’re ready, just pop them into the hot oil. And if you happen to have cooked chimichangas left over? They reheat surprisingly well. Just pop them in a hot oven or an air fryer for a few minutes to get them crispy again.
Frequently Asked Questions About Easy Dinner Recipes
Got questions about whipping up these 20-Ingredient Easy Dinner Recipes (No Fuss), or maybe the chimichangas themselves? I’ve got you covered!
Can I make these easy chimichangas without deep frying?
Totally! If deep frying isn’t your jam, you can totally bake or air fry these. To bake, just place them seam-side down on a baking sheet, brush them with a little oil, and bake at 400°F (200°C) for about 15-20 minutes, flipping halfway through, until they’re golden and crispy. Air frying works wonders too – just spray them with oil and cook at 375°F (190°C) for about 8-10 minutes, flipping them halfway.
What if I don’t have cooked meat for the filling?
No worries! That’s the beauty of these easy dinner recipes. You can easily substitute the shredded meat with seasoned ground beef or turkey, cooked lentils, or even a can of black beans for a vegetarian twist. Just make sure to cook your protein and drain any excess liquid before adding it to the skillet with the veggies.
Can I use smaller tortillas?
You can definitely use smaller tortillas, but you’ll need to adjust how much filling you use and how you roll them. Smaller tortillas, like 8-inch ones, make for a more manageable wrap, but you’ll probably only get about 1-1/2 to 2 tablespoons of filling per chimichanga. Just make sure they’re rolled up snugly so they don’t burst open during frying. This keeps them fitting our 20-Ingredient Easy Dinner Recipes (No Fuss) theme!
Can I make the filling for these easy dinners ahead of time?
Absolutely! The filling is perfect for making ahead. You can whip it up a day or two in advance and store it in an airtight container in the refrigerator. When you’re ready for dinner, just reheat it gently on the stove before assembling your chimichangas. It’s a lifesaver for those super busy weeknights!
Where can I find more fuss-free meal ideas?
If you love these kinds of simple dinners, you should totally check out some of my other recipes! You can reach out if you have specific requests, or browse my site for more ideas inspired by simple, delicious cooking. And if you want to see the original recipe inspiration, you can check out this recipe too!
Nutritional Information Estimate
Just a heads-up, the nutrition info can change depending on exactly what you use, especially those optional toppings we talked about! But based on the recipe itself, here’s a ballpark:
- Calories: around 343
- Fat: about 13g
- Protein: roughly 16g
- Carbohydrates: approximately 41g
- Sugar: around 2g
These numbers are pretty great for a satisfying meal, right?
Share Your Easy Dinner Creations!
Now that you’ve got the lowdown on these amazing Easy Chimichangas, I really want to hear from YOU! Did you give them a whirl? What did your family think? I’m always tweaking and looking for new ideas, so if you tried any fun twists or have your own go-to tips for 20-Ingredient Easy Dinner Recipes (No Fuss), please drop a comment below! Also, if you have a sec, a quick rating would be super helpful. You can also learn more about my cooking philosophy over on my About page!
Easy Chimichangas
Ingredients
Equipment
Method
- In a large skillet, heat bacon grease over medium heat. Add shredded meat, diced onion, minced garlic, chopped tomatoes, chopped green chiles, and diced potato. Stir in salt, dried oregano, chili powder, and minced 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°F (190°C). Cook the chimichangas until golden brown, turning to cook all sides. Drain on paper towels.
- Serve with your choice of optional toppings.
Nutrition
Notes
Tried this recipe?
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Seasonal Keto Forager
My kitchen windowsill tells my story: mason jars filled with foraged wild mushrooms, elderflower cordial, and pickled ramps. Those childhood summers with my grandmother in Vermont, learning to identify edible plants, became my career when I realized most wild foods are already perfectly keto.
After my Environmental Science Master’s, I chose an unconventional path: rediscovering forgotten wild foods that naturally align with low-carb living. Why eat sad cauliflower when the forest is full of incredible flavors waiting to be sustainably harvested?
My seasonal collections follow nature’s rhythm—spring nettles, summer berries, autumn acorns, winter roots. My maple syrup alternative made from birch sap got national attention. I lead foraging workshops through the Appalachian Mountain Club, teaching sustainable wild food identification.
The earth provides everything we need if we remember how to listen—keto just helps us appreciate that nature got it right the first time.