Jana: Easy Beef Chimichangas

When I go to a Mexican restaurant, I always have to choose: tacos or chimichangas. And while I've made tacos millions of times at home, I had never tried to make chimichangas. I'm not so much into frying things by myself.

However, when I ran across this recipe for "Quick and Easy" Chimichangas and saw that they were baked rather than fried, I knew I needed to try it out. And, because Wednesdays are almost the only night of the week that Rob doesn't ride, we planned to try it out tonight.

The recipe was certainly "easy, but at 50 minutes from start to finish, I wouldn't call it especially "quick." However, I'm sure that's quicker than the traditional recipes.

The result was eight little golden brown, crispy chimichangas, which I paired with refried beans and tortilla chips. Total success! And, a recipe that I will be making again soon.