Thursday, June 2, 2016


After a long day, something with leftovers was going to be the ticket ! The Chimichanga's I made were delicious and quick!



  • 1 box of Mexican Rice (I use Rice`a`Roni or Farmers brand), follow directions and ingredients of the box
  • 2/3rd's of a pound of cooked meat, your choice (I used Beef)
  • 1 small can of Ranch Bean's
  • 1 1/2 cups of cheddar cheese
  • 2 green onions, sliced
  • 1 small can of green chili's, drained
  • 1 cube of Knoor's beef broth(or chicken depending on meat used)
  • Garlic Perper seasoning to taste
  • Cumin to taste
  • 6 -8 large flour tortilla's
  • Olive Oil for frying
  • Sour Cream
  • Salsa, store bought or homemade
  • Fresh Guacamole, see my recipe here
  • Extra cheese for making the burritos if desired

  1. If using the Rice`a`Roni mix, saute the rice pasta mixture according to the box, then add the seasoning packet and water, otherwise follow the directions on your  mexican rice box
  2. Before simmering the rice, add one can of drained ranch beans & the cooked meat
  3. Next, add the drained green chili's, spices, green onion and broth cube. Cook as directed according to the box
  4. When the rice mixture is done, stir in the cheddar cheese.
  5. On a warmed tortilla add some rice mixture and extra cheese if desired. wrap and close like a burrito. Repeat until 6-8 burrito's have been made.
  6. On a warm, oil prepared griddle or a large fry pan, grill the burritos until crisp on all sides.
  7. Top the chimichanga's with sour cream, guacamole & salsa....
  8. Serve & Enjoy!

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