20-Ingredient Easy Dinner Recipes: Deliciously Simple

There’s something so satisfying about a delicious dinner that doesn’t involve a mountain of ingredients or hours of prep, right? That’s exactly the magic behind **20-Ingredient Easy Dinner Recipes (No Fuss)**! For me, cooking has always been a creative outlet, and when the world felt a little upside down, my kitchen became my sanctuary. I started playing around, realizing that amazing meals didn’t need a pantry overflowing. One night, with just a few veggies and pantry staples, I whipped up a stir-fry that was surprisingly vibrant and beautiful. It showed me that dinner could be simple, creative, and downright joyful. That’s the heart of these recipes – designed for anyone who’s busy, wants that homemade goodness, but doesn’t want the fuss. As a Visual Culinary Artist, I believe that even the simplest dishes can be a feast for the eyes and the palate!

Why You’ll Love These 20-Ingredient Easy Dinner Recipes (No Fuss)

Honestly, who has time for complicated meals after a long day? That’s why I’m so excited about these **20-Ingredient Easy Dinner Recipes (No Fuss)**!

• Speedy Suppers: Most of these are on your table in 30 minutes or less – perfect for those super busy nights.
• Seriously Simple: We’re talking minimal prep and straightforward steps. No fancy techniques needed, trust me!
• Flavor Packed: Don’t let the simplicity fool you; these dishes are bursting with deliciousness.
• Easy Cleanup: Fewer ingredients often mean fewer dishes. Hooray for that!
• Family Friendly: Picky eaters? No problem! These recipes are generally crowd-pleasers that kids and adults alike will gobble up.

You’ll be whipping up fantastic, fuss-free meals in no time. For more ideas on super simple meals, definitely check out these 5-ingredient wonders!

Easy Chimichangas: Your New Go-To 20-Ingredient Easy Dinner

Okay, get ready for a recipe that’s going to rock your weeknights! We’re diving into Easy Chimichangas, and trust me, they are the PERFECT fit for our 20-Ingredient Easy Dinner Recipes (No Fuss) theme. What’s a chimichanga? It’s basically a fried burrito, and oh boy, is it good! The best part? You can totally use up leftover cooked beef, pork, or chicken. It’s such a smart way to make a super satisfying meal without a fuss. Even with simple ingredients, we’re going to get that amazing crispy outside and delicious, savory inside that tastes like you spent way more time on it. For more ideas on ground beef meals perfect for busy nights, you should definitely peek at these ground beef recipes. And if you want to see the original inspiration, check out the chimichanga recipe!

Ingredients for Easy Chimichangas

Here’s what you’ll need to make these little pockets of joy. Remember, we’re keeping it simple, so the total ingredient count is really reasonable!

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 teaspoons 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 These 20-Ingredient Easy Dinner Recipes (No Fuss)

Alright, let’s get cooking! Making these chimichangas is where the magic happens, and it’s totally doable even on a busy night. Trust me, these are some of the most foolproof easy dinner recipes you’ll find.

Making the Flavorful Filling

First things first, we need to build that delicious filling. Grab a big skillet and get your bacon grease or olive oil nice and warm over medium heat. Toss in your shredded cooked meat, the diced onion, and minced garlic. Let those get a little softened and fragrant, then add your chopped tomatoes and those amazing chopped green chiles. Stir it all together, and then add the diced boiled potato, salt, oregano, chili powder, and cilantro. Give it a good stir, then let it simmer for just about 2 to 3 minutes. You want most of the liquid to cook off, leaving you with a nice, chunky, flavorful mixture.

Assembling and Frying Your Chimichangas

Now for the fun part – assembly! Grab your warmed tortillas (warming them makes them way easier to fold). Spoon about half a cup of that savory filling onto each tortilla, but put it a little off-center towards you. Fold up the edge closest to the filling first. Then, fold in both sides to kind of seal it up. Finally, roll it up nice and tight, like a little burrito. If it feels like it might unroll, no worries! A quick toothpick can hold it shut while we fry. Heat about 2 inches of oil in an electric skillet or a deep-fat fryer to a happy 375°F (190°C). Carefully place your chimichangas in the hot oil – don’t overcrowd the pan! Fry them until they’re beautifully golden brown and crispy on all sides, turning them gently. Once they look perfect, scoop them out and let them drain on a plate lined with paper towels. You did it!

Tips for Success with 20-Ingredient Easy Dinner Recipes

Alright, let’s talk about making these **20-Ingredient Easy Dinner Recipes (No Fuss)** absolutely perfect every single time. It’s all about a few little tricks that make a big difference! For some super helpful pointers on what makes easy dinners truly shine, definitely check out this great article.

First off, warming those tortillas is key. Cold tortillas just don’t fold nicely, and they can crack when you try to roll them. A quick spin in the microwave or a few seconds on a dry skillet does wonders!

When you’re frying, make sure your oil is the right temperature – that 375°F is pretty important. Too cool, and they’ll soak up oil and get greasy. Too hot, and they’ll burn before the inside is nice and warm. Using a thermometer really helps, especially when you’re learning.

And for rolling them up tightly? Don’t be shy with that filling, but also don’t overstuff them, or they’ll never stay rolled! A snug roll is what we’re aiming for. If a little filling peeks out, that’s okay – it just means extra flavor!

Ingredient Notes and Substitutions for Easy Dinners

When we’re making **20-Ingredient Easy Dinner Recipes (No Fuss)**, we want to make sure you can whip them up with what you’ve got! I always like to share a few little tweaks you can make. For some more super simple recipe ideas, check out these 5-ingredient gems!

Let’s talk about that bacon grease. It adds such a great savory depth, but if you don’t have it or aren’t a fan, good quality olive oil or even vegetable oil works perfectly fine! You’ll still get that delicious fry. And for the tortillas, while 12-inch flour ones are great for rolling, you can totally use smaller ones if that’s what you have – you might just need two per chimichanga, or adjust the filling amount. Corn tortillas? They’ll work too, but they can be a little more fragile when frying, so handle them with extra care!

Serving Suggestions for Your Easy Chimichangas

So, you’ve made these amazing chimichangas – now what? Serving them is just as easy as making them! These are perfect with a side of simple Mexican rice or some refried beans if you’re feeling it. But honestly, they’re so good on their own, they don’t need much! Load them up with your favorite toppings like shredded cheddar cheese, a dollop of sour cream, some creamy guacamole, zesty salsa, crisp shredded lettuce, or fresh chopped tomatoes. A few lime wedges on the side really brighten everything up. Talk about a complete meal with zero fuss! For more ideas on restaurant-style easy dinners at home, check out this great article!

Frequently Asked Questions about 20-Ingredient Easy Dinner Recipes

Got questions about whipping up these 20-Ingredient Easy Dinner Recipes (No Fuss)? I get it! It’s all about making things as simple as possible. For more tips on quick weeknight wins, you should totally check out these 20-minute meals!

Can I make the filling for the chimichangas ahead of time?

Absolutely! This is one of my favorite ways to get a head start on dinner. You can totally make the filling the day before and store it in an airtight container in the fridge. When you’re ready to cook, just gently reheat it on the stove before assembling your chimichangas. That little bit of prep makes dinner time even smoother!

Can I bake these chimichangas instead of frying them?

You sure can try baking them! While frying gives you that classic super-crispy texture, baking can be a good alternative if you’re looking to cut down on oil. You’ll want to place them on a baking sheet, maybe brush them lightly with a little oil, and bake at around 400°F (200°C) for about 15-20 minutes, flipping halfway through. They won’t be quite as crunchy, but they’ll still be delicious, I promise! It’s a great option if you’re making a bigger batch for a family meal.

What makes these ’20-Ingredient’ recipes so easy?

The “20-Ingredient” part is kind of a guideline, but the real magic is in the simplicity and the short ingredient list! We focus on recipes that use common pantry staples and a few fresh items. There aren’t a lot of obscure spices or special products required. Plus, the steps are usually pretty straightforward, meaning less measuring, less prep, and less cleanup. It’s all about maximizing flavor with minimal fuss, making them perfect easy dinners for any night of the week.

Nutritional Information (Estimated)

Just a heads-up, this nutritional info is an estimate per chimichanga (since there are 6 servings). Things can vary a bit based on the exact ingredients you use and how generous you are with the toppings! You’re looking at roughly 343 calories, 13g of fat, 16g of protein, 41g of carbs, and about 2g of sugar. Pretty good for such a tasty treat, right?