Can’t beat deep fried Mexican food!

We actually made these chimichangas probably about 2 years ago now? But we made them like 3 or 4 times in one month they were so good! Haha. And since I am craving chimichangas today I thought I would share this one before I forget where I found it… Or how amazingly delicious it is! YUM.

Beef Chimichangas

  • Servings: 10
  • Difficulty: easy
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beef chimichangas.JPGIngredients

  • 3 lb boneless beef rump, cut into one inch cubes
  • 1 T chili powder
  • 1 tsp cayenne pepper
  • 1 tsp garlic powder
  • 1 T flour
  • 2 T canola oil
  • 2 onions, chopped
  • 3 tsp jalapeno, minced
  • 2 T garlic, chopped
  • 2 ¼ c beef broth
  • ¼ c red wine vinegar
  • 1 (15 ounce) can pinto beans, drained and rinsed
  • 1 (15 ounce) can black beans, drained and rinsed
  • ¼ c lime juice (about 3 limes)
  • ½ c fresh cilantro, chopped
  • 10 flour tortillas, warmed in the microwave
  • Oil for frying
  • 2 ½ c shredded pepper jack cheese
  • 2 c lettuce, shredded
  • 1 c sour cream
  • ½ c tomatoes, diced


  1. In a large stock pot over medium-heat heat. Add 2 tablespoons of canola oil. Add beef cubes and brown on all sides. Add onions and jalapeño pepper and sauté for 4 to 5 minutes. Add garlic and sauté for 1 additional minute. Mix in chili powder, cayenne, garlic powder, and flour. Cook stirring frequently for 2 to 3 minutes. Add beef broth and red wine vinegar. Mix well and bring to a boil. Reduce heat to medium-low and simmer for 2 hours.
  2. When the meat is fork tender, shred the beef with 2 forks. Add pinto and black beans, lime juice and cilantro. Cook until heated through. Remove from heat.
  3. In a large deep skillet add about 1” of oil. Heat the oil to 325 degrees or until the oil is hot enough to frying. While the oil is heating prepare the chimichangas. Lay out a flour tortilla and fill the bottom half with ¾ cup of the beef/bean mixture (if the beef mixture has a lot of liquid, scoop it out with a slotted spoon). Top with about 2 tablespoons of pepper jack cheese. Lift the edge of the tortilla and roll it over the filling to secure it. Fold in both sides and continue rolling until you reach the opposite end. Place a skewer threw the seam side of the burrito to secure it (can also use toothpicks). Repeat with the remaining tortillas.
  4. Lower chimichangas into the hot oil and fry for 2 minutes on each side or until golden brown. Drain on paper towels. Fry in batches of 4. Serve with lettuce, tomato, and sour cream.

source: blogchef



Momsters Munchables: Healthy dishes with an occasional indulgence on the side

Ground Beef and Green Beans

  • Servings: 4
  • Difficulty: easy
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  • 2 tsp. cornstarch
  • 1 T. soy sauce
  • 2 tsp. water
  • 1/3 cup broth
  • 2 tsp. vinegar

Main ingredients:

  • 1 T. oil
  • 2 garlic cloves, minced
  • 1 lb. green beans, cut into 2-inch pieces
  • ¼ tsp. crushed red pepper
  • ½ lb. lean ground beef
  • 2 tsp. finely minced, fresh Ginger
  1. Mix all the sauce ingredients; set aside.
  2. In a large skillet, heat the oil for 30 seconds over high heat, add the green beans. Stir-fry the green beans for about 4 minutes—the beans should be tender-crisp and lightly charred in spots. Remove the green beans with a slotted spoon, and set aside.
  3. Add the ginger and garlic to pan, cook for 30 seconds, and then add the pepper flakes and beef, crumbling the meat with a spatula. Stir-fry the mixture just until the beef loses its pinkness.
  4. Drain off all the excess fat from the pan. Stir the reserved sauce once more, and add it to the meat. Cook the mixture, stirring it, for a few minutes, until the sauce thickens.
  5. Fold in the reserved beans, heat for one minutes and serve with rice.

When you’re craving tacos… in soup form

Taco Soup

  • Servings: 6
  • Difficulty: easy
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  • 1-2 lbs. ground beef
  • 1 small onion, chopped
  • 1 pkg. taco seasoning
  • 1 8 oz. can tomato sauce
  • 3 cans chopped green chiles
  • 1 can pinto beans
  • 1 can black beans
  • 1 can kidney beans (we like light)
  • 2 cans hominy
  • 2 cans diced tomatoes
  • 1 1/2 cups water
  • salt and pepper to taste


  • grated cheese (Monterey Jack, Cheddar)
  • tortilla chips


  1. In a large pot, brown the hamburger and drain off excess grease.
  2. Add the chopped onion, taco seasoning and tomato sauce. Simmer for about 10 minutes.
  3. Add the rest of the ingredients to the pot. Bring to a boil, then simmer for about 20 minutes.
  4. Serve with cheese and tortilla chips.

Source: Teresa Bauer

Please Sir, May I Have Some More?

We had some left over roast beef and needed a good way to use it up. We decided on making a stew. The recipe I found looked FANTASTIC. But we don’t drink wine, had pre-cooked bacon, and already cooked beef… So I figured, it will just be faster right? Yes. It was faster, and after finding the right substitute for the wine OH. MY. GOSH. This soup was so good. We were wishing we had more. It was absolutely divine. I would guess the original is just as good if not better. If you want a good way to use that left over roast beef, this recipe is the one you need. YUM.

Hearty Beef Stew

  • Servings: 4
  • Difficulty: easy
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  • 3-4 slices thick sliced bacon
  • 1 Tbsp Olive Oil to Sautee
  • 1 – 1 1/2 lbs left over roast beef, shredded or chopped into chunks
  • 1 cup Pomegranate Cranberry Juice
  • 1 Tbsp Red Wine Vinegar
  • 8 oz. mushrooms, thickly sliced
  • 2 large carrots, peeled and cut into 1/2″ thick pieces
  • 1/2 medium yellow onion, diced
  • 2 garlic cloves, chopped
  • 1 1/2 tsp tomato paste
  • 2 cups low sodium beef broth or beef stock
  • 1 bay leaf
  • 1/2 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1/2 lb fingerling potatoes, halved or quartered


  1. In a large, oven-proof pot, sauté bacon over medium heat until lightly browned and the fat is released. Using a slotted spoon, remove bacon to a separate bowl.
  2. Chop up the potatoes, place in a microwave safe bowl and submerge in water. Place in microwave and cook approximately 5 minutes to soften the potatoes. Set aside.
  3. Add juice and vinegar to the pot and bring to a boil, scraping the bottom to deglaze the pot. Add sliced mushrooms and simmer over medium heat about 10 min. Add beef and bacon to the pot.
  4. Meanwhile, heat a large non-stick skillet over medium/high heat. Add olive oil, sliced carrots, diced onion and chopped garlic cloves, and saute 4 min. Add tomato paste and sautee another minute. Transfer veggies to the soup pot.
  5. Add beef broth, bay leaves, dried thyme, salt and pepper to the pot. Stir to combine and bring to a low boil.
  6. Add potatoes, making sure they are submerged in liquid then cover and transfer to a 325˚F oven for 45 min.
  7. Serve and enjoy!


Ummm. YES.

I. Love. Chipotle. I believe I have shared this on here before. It is just SO fantastic. It’s delicious and it’s fairly healthy so you just FEEL good when you’re done eating. Unless you go for their burrito’s of course, which are just freakishly fatty. I personally get the burrito bowl every time. I have recently discovered that I am not the only one who loves this dish because I have stumbled upon several different recipes now. And tonight I made a bowl. And it was PHENOMENAL. I could have eaten 2. Or 3. If my first bowl wasn’t as large as my stomach… Anyway. I will be making this recipe again. For definite. And you should too.

Chipotle Style Barbacoa Burrito Bowl

  • Servings: 4
  • Difficulty: easy
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  • Cilantro Lime Rice (recipe to follow)
  • Garlic Black Beans (recipe to follow)
  • Barbacoa Beef (this needs to cook in the crockpot for several hours but requires minimal work)
  • Corn Pico De Gallo (recipe to follow)
  • Lettuce, chopped
  • Avocado, chopped
  • Monterey Jack Cheese, grated
  • Chipotle Cream Sauce (recipe to follow)
  • optional: green onions, olives, hot sauce, salsa


  1. Layer ingredients in bowl as you wish. I prefer rice, beans, meat, cheese, veggies, sauce.



  • 1 c. brown rice
  • 2 c. water
  • 1/2-1 jalapeno pepper, seeded and roughly chopped
  • 1/2 medium bunch cilantro, coarsely chopped
  • 1 garlic clove, coarsely chopped
  • 1/2-1 tsp. coarse salt
  • Juice from 1/2 a lime
  • 1/4 c. water
  • 1/2 a small onion, chopped
  • 1-2 T. oil


  1. Place the rice in a pot and cover with water. Soak for 5 minutes then drain, rinsing until the water runs clear. Add 2 cups of water. Bring water to a boil, lower heat, cover and simmer 30 minutes.
  2. While rice is cooking, place the jalapeno, 1/4 cup water, cilantro, garlic, lime juice and salt in a food processor and process until smooth.
  3. In a medium saucepan heat the oil over medium-high heat. Add the onion and cook for about 2 minutes, until slightly softened. Once rice is done cooking add the onion and jalapeno mixture, cover and cook another 10-15 minutes, until the rice is tender. Turn off the heat but keep the pan covered and let it rest for 5 more minutes. Fluff the rice and serve.



  • 1 can Black Beans, drained and rinsed
  • 2 cloves garlic, crushed and roughly chopped
  • 1 cup water
  • 2 bay leaves
  • 1/2 tsp salt
  • 1/2 small onion, chopped
  • 1 T. oil


  1. In a medium pan, heat oil and add onion. Saute onion until translucent. Add garlic and cook for a minute more.
  2. Add beans, salt, bay leaves, and water to pan. Bring to a boil, then simmer for 30 minutes. Stir occasionally.



  • 3 tomatoes, chopped
  • 1/2 small onion, chopped
  • 1/2-1 jalapeno, chopped (depends on how hot you want it)
  • 1/4 c frozen corn
  • large handful cilantro, chopped
  • 1/2 an avocado, chopped
  • 1/2 a lime, juiced
  • 1 T. olive oil
  • 1/2 tsp. salt


  1. Throw all ingredients in a bowl, stir to combine.



  • 1/2 c. sour cream
  • 1-2 chipotle peppers in adobo sauce (depends on how hot you like it)
  • 1-2 tsp. adobo sauce
  • 1 small garlic clove, crushed
  • 1/2 a lime, juiced
  • 1/4 tsp. salt, or more, to taste


  1. Throw ingredients in a blender or mix by hand until creamy and smooth.

Pot Roast is the best Sunday night dinner

Pot Roast

  • Servings: 8-10
  • Difficulty: easy
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  • 1 2-3 lb. Chuck Roast
  • 1 T. Olive Oil
  • 1 whole Onion
  • 6-10 Baby Carrots
  • Salt To Taste
  • Pepper To Taste
  • 1/2 c. Gingerale
  • 1 c. Beef Stock
  • 1-2 sprigs Fresh Thyme, or more to taste
  • 1-2 sprigs Fresh Rosemary, or more to taste


  1. **First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else.
  2. Generously salt and pepper your chuck roast.
  3. Heat a large pot or Dutch oven over medium-high heat. Then add 1 tablespoon of olive oil (or you can do a butter/olive oil split).
  4. Cut onion in half. When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.
  5. Throw the carrots (whole or cut in half) into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.
  6. If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
  7. With the burner still on high, use gingerale to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.
  8. When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 1 to 1 1/2 cups). Add in the onion and the carrots, as well as sprigs of fresh rosemary and thyme.
  9. Put the lid on, then roast in a 275F oven for 3 hours.

source: The Pioneer Woman

One bowl of this will just not be enough

I love a good bowl of chili. We have one recipe that we generally use because it is just plain tasty. But every once in a while I have a burning desire to branch out and try something new. I felt that way yesterday. So I scoured the internet for the new perfect chili recipe, and… I found it my friends. This recipe is absolutely phenomenal. I was moaning in pleasure with every bite. Clearly I was satisfied with myself. I however had no desire to make the amount the recipe called for, which could feed a small army… So I tweaked the amounts and a few other little things. I’m sure the original version is just as fantastic but I just loved how it turned out too much not to put my version somewhere. Enjoy!

Smoky Slow Cooker Chili

  • Servings: 8-10
  • Difficulty: easy
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  • 1 tsp. olive oil
  • 1/2 lb. lean ground beef
  • 1/2 lb. ground turkey
  • 1/2 sweet onion, peeled and diced
  • 2 cloves of garlic, minced
  • 1 chipotle chili in adobo sauce, chopped
  • 1 (15 oz.) can dark red kidney beans, rinsed and drained
  • 1 (15 z. ) can tomato sauce
  • 1 (14 oz.) can diced tomatoes
  • 1 (15 oz.) can great northern beans, rinsed and drained
  • 1 (4 oz.) can chopped green chiles
  • 1/4 c. beef broth
  • 1/4 c. gingerale
  • 1 T. chili powder
  • 1 1/2 tsp. ground cumin
  • 1/2 tsp. salt
  • 1/2 tsp. sugar
  • 1/4 tsp. black pepper


  • shredded cheddar cheese
  • crushed tortilla chips or strips
  • thinly-sliced green onions
  • sour cream


  1. Heat oil in a large saute pan over medium-high heat. Add the ground beef, turkey, onion and garlic and cook for about 7-10 minutes or until the meat is completely browned, crumbling it with a spoon as it cooks. Drain about half of the excess fat. Then transfer the mixture into the bottom of a slow cooker.
  2. Add the remaining ingredients, and stir to combine. Cover and cook on low for 6-8 hours, or on high for 3-4 hours. Taste, and season with additional salt and pepper or seasonings if need be.
  3. Serve warm, with desired toppings.

adapted from: Give Me Some Oven