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
  • Time: 1 hour
  • 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


You don’t have to like seafood to enjoy these tacos!

Seafood Tacos

  • Servings: 6
  • Time: 15 Minutes
  • Difficulty: Easy
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  • 1 lb. bag salad shrimp
  • 2 (8 oz.) pkg. of Imitation Seafood and Crab, chopped
  • 1 red pepper, finely chopped
  • 4 green onions, chopped
  • ½ bunch of cilantro, chopped
  • Juice of 1 lemon
  • Juice of 2 limes
  • Salt & pepper
  • Hot sauce (I like Valentina Salsa Picante)
  • Crispy corn tostada shells
  • Farmer’s Cheese (Cotija) or Feta, crumbled
  • Sour cream


  1. In a large bowl, gently mix the shrimp, crab, pepper, onion, and cilantro. Pour juices over the top and stir.
  2. Add salt, pepper and hot sauce to taste.
  3. Serve on tostada shells with cheese, sour cream and more hot sauce.

source: Brent Bird

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

Turkey Fajita Burgers

  • Servings: 5-6
  • Time: 45 mins
  • Difficulty: easy
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  • 1 tsp. dried oregano
  • ¾ tsp. paprika
  • ½ tsp. garlic powder
  • ½ tsp. onion powder
  • ½ tsp. cumin
  • ¼ tsp. salt
  • ¼ tsp. black pepper
  • 1 lb. ground turkey
  • 1/3 cup jarred salsa
  • 1 small red bell pepper, thinly sliced
  • 1 small yellow or orange bell pepper, thinly sliced
  • 1 small red onion, thinly sliced
  • 1 clove garlic, minced
  • Whole-wheat tortillas or burger buns
  • Mayonnaise mixed with a bit of Siracha
  • Guacamole or sliced avocado
  • Lettuce
  • Salsa


  1. In a bowl, gently mix together the seasonings, ground turkey and salsa.  Form into burgers and grill, outside or in, on an oiled griddle.  Keep warm.
  2. Heat a small amount of oil in a skillet over medium heat.  Add the peppers, onion and garlic and cook till slightly softened.
  3. Warm the tortillas, spread with mayo and guacamole, add the burger, onion and pepper mixture, lettuce, salsa and any other desired toppings.  Wrap and serve.

Smoky, smothered Mexican goodness.

I made these for Michaela, wrote down the recipe and then couldn’t find it.  She was devastated when I told her I could not find it, like some of the light just left the world… just kidding, but they are really good!

Smoky Chipotle Chicken Enchiladas

  • Servings: 4
  • Time: 1 hour
  • Difficulty: easy
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  • 6-8 Flour tortillas
  • 1/2 small onion, diced
  • 1-2 tsp. olive oil
  • 1 can red enchilada sauce
  • 1/2 c. sour cream
  • 1/2 c. milk
  • 1 chipotle chili from can, diced
  • 2 c. shredded or chopped chicken
  • 1/4 c. finely diced cilantro
  • 1 chipotle chili from can, diced
  • 1/2 c. softened cream cheese
  • 1/2 c. shredded mozzarella
  • 1/2 c. shredded cheddar


  1. Preheat your oven to 350 F.
  2. In a saucepan, sauté the onion in the olive oil until translucent.
  3. Mix in the enchilada sauce, sour cream, milk, and first chipotle pepper, let heat on low.
  4. Except for the cheddar cheese, mix the remaining ingredients in a bowl.
  5. Add 1/3 of the sauce from the pan to the bowl.  Mix well.
  6. In an 8×8 in. baking dish, pour in enough sauce to cover the bottom.
  7. Roll chicken filling from bowl into tortillas.  Place them in the pan as you go, packing them together.
  8. Pour the remainder of the sauce on top.
  9. Sprinkle the cheddar cheese on top.
  10. Cover with foil and bake at 350 F for 20 minutes.
  11. Remove the foil and cook for an additional 5 minutes.

These burritos are the bomb

Braised Pork Burritos

  • Servings: 8-10
  • Time: 1 hour
  • Difficulty: easy
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  • 3 lbs pork loin or roast, cubed
  • 2 T oil
  • 1 onion, sliced into rings
  • 2 cloves garlic, minced
  • 7 oz. chopped green chiles
  • 1/2 tsp oregano
  • 1/2 tsp cumin
  • 2 green peppers, sliced into rings
  • 1 tsp salt
  • 1/2 c cilantro, washed and chopped
  • 1 T red wine vinegar
  • 1/4 c water
  • flour tortillas
  • chopped tomatoes
  • sour cream
  • lime juice


  1. Brown pork in hot oil. Remove and set aside.
  2. Fry onion, garlic, and peppers in pan until limp.
  3. Add all but last 4 ingredients. Cover and simmer for 1 hour.
  4. Serve with tortillas and toppings.

source: Lisa Hawks

I LOVE Chipotle. Anyone else with me on this?

Everytime we go to Chipotle I get a burrito bowl. I’m not one of those girls who always gets a salad. I usually order a hamburger or steak or something else delicious and filling. Unexpected for someone so tiny? Maybe. But I am content with my large appetite and lack of desire to appear dainty while eating. Now I would normally get a giant burrito or chimi or something when going to a restaurant like this… But while I was on my “fertility diet” I had to go off of a lot A LOT of foods. White flour and lots of oil included. Incidentally I discovered the burrito bowl. I have no desire to try anything else now. So when my mother sent along this little recipe I obviously couldn’t wait to try it. I may decide to tweak a few things later to suit my tastes… But this is definitely going to end up on my list of favorite recipes. YUM.

p.s. Once again this is a hand-me-down recipe and I’m not entirely sure of the source. However I’m sure there are several different versions to be found across the internet.

Chipotle Style Burrito Bowls

  • Servings: 4
  • Time: 1 hour 30 minutes
  • Difficulty: easy
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*Cilantro Rice*


  • 1/2 cup dry rice (this recipe calculated w/ white)
  • 1/2 diced jalapeno
  • 3 T chopped fresh cilantro
  • 1 bunch chopped green onion (about a 1/2 cup)
  • 2 cloves garlic
  • 1/2 tsp salt


  1. Add 1 cup of water, 1/2 cup of rice, and salt to a sauce pan. Bring water to a boil. Throw in jalapeno cover and simmer for 20 minutes.
  2. Puree the cilantro, green onion and garlic together. When rice is  done, stir mixture into rice.

*Garlic Black Beans*


  • 1 can Black Beans, drained and rinsed
  • 2 cloves garlic
  • 1 cup water
  • 2 bay leaves
  • 1/4 tsp salt


  1. Add beans, crushed garlic, salt, bay leaves, and water to a sauce pan. Bring to a boil, then simmer for 15 minutes. Stir occasionally.



  • 1 box grape tomatoes, quartered
  • 1 avocado diced
  • 1/4 tsp salt
  • 1 T lime juice


  1. Quarter grape tomatoes. Dice the avocado. Stir together with salt and lime juice.

*Chipotle Chicken Marinade*


  • 2 teaspoons dried chipotle powder or 2 teaspoons dried ancho chile powder
  • 2 teaspoons ground cumin
  • 1/2 teaspoon dried oregano
  • 4 garlic cloves, coarsely chopped
  • 1/4 cup red onion, coarsely chopped
  • 1/4 cup olive oil
  • 3 tablespoons lime juice
  • 4  boneless skinless chicken breast halves (about 6 ounces each)


  1. Add all marinade ingredients together, except chicken, to a food processor and puree until smooth.
  2. Rub the marinade into the chicken and marinate at least one hour, up to 4 hours.
  3. Season the chicken with salt to taste. Grill the chicken for about 5 minutes per side or until cooked through. Slice into strips.


In a bowl put 1/4 cup prepared rice, 1/3 cup beans (use a slotted spoon to drain liquid), 3 oz meat of choice (this chicken or something else if you prefer OR no meat!), 4 T your favorite prepared salsas, pico de gallo, and/or hot sauce, and 1/4 of avocado mix. Toss together and enjoy!