Happy Cinco de Mayo


What a Monday!!  Every Monday could start with that comment.  The end of the year is quickly approaching… that means meetings and such after school.  Thankful again for my freezer!  After the meetings and then picking up my class’ fair projects to take BACK to school, it was nearly 7:00.  My lovely husband had already made dinner and all that was left was a lone plate sitting on the counter for me.  None the less, it was as simple as heat it up in the microwave and make a pot of Mexican spiced rice.  (Rice cooker rice plus some seasoning = Mexican flavored rice not from a box) The recipe for tonight’s dinner came from the book Don’t Panic, Dinner’s in the Freezer by Susie Martinez, Vanda Howell & Bonnie Garcia.  I made some minor changes to it to make it a little bit healthier and easier.  You can of course change it to suite your needs.


Chimichanga and Rice


1 t salt

2 lbs. ground beef (you can easily substitute chicken or other meat)

2 cloves garlic, crushed (I added 2 spoons of garlic from the BIG jar)

2 t ground cumin

2 t oregano, crushed (I used ground)

1/2 taco sauce (didn’t have taco sauce, used enchilada sauce)

1/2 cup sour cream (used cream cheese)

1/4 cup vinegar


1.  Sprinkle salt in skillet over medium heat.  Brown beef, garlic, and spices.  Cooke until meat looses it’s pinkness.  Stir in remaining ingredients.

** You can stop here and freeze the meat mixture now.  On cooking day you will load them into the tortillas and bake.  I like to make them all the way done, freeze them individually, and then simply defrost and reheat on the day I want them.  Makes it easier to take to work too.

2.  Melt butter in a pan or spray each tortilla with butter spray (healthier).  Fill with about 1/3 cup of filling.  Fold the tortilla up like an envelope.  Place seam side down in an ungreased 11×17 pan.  Continue with the remaining tortillas.  (Should be about 9).

3.  Bake at 500 degrees until crispy, about 15 minutes.  Sprinkle with cheese and return to the over to melt.  Top with your usual toppings: lettuce, sour cream, avocado, or tomatoes.  (Mine didn’t get all the extras!)




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