Quick, easy, delicious and perfect for fall. Be sure to serve this with a scoop of vanilla ice cream...YUM!
1 pkg yellow cake mix
1 stick butter
2 cans apple pie filling
1 T cinnamon
2 T brown sugar
Preheat oven to 350. Dump the apple pie filling into a 9x13 pan and spread out until even. Sprinkle with cinnamon and brown sugar. Spread cake mix over top evenly. Dot top with butter. Bake 45 minutes or until bubbly and brown.
Wednesday, September 15, 2010
Busy Night Chimichangas
I've just started back to school and with 3 kids at home looking for meals that are inexpensive, quick, easy, and delicious has become a necessity. This recipe is a nice change of pace and goes over well with kids and adults alike. You can top them with any combination of shredded lettuce, sour cream, salsa, or even white cheese sauce. They may look difficult, but they're really a breeze. I usually double the recipe and wrap each leftover in aluminum foil to freeze or to eat the next day. They're just as good the next day, if not better.
1 pkg flour tortillas
1 pound ground beef
1/2 cup onion, chopped
1 T prepared minced garlic
1 cup salsa
2 cups shredded mexican cheese
2 T vegetable oil
Serves 6
Brown the beef, onions, and garlic in a skillet and drain. In a large bowl combine the beef mixture with cheese and salsa and mix until combined evenly. Use a tablespoon to "scoop" out about 3 heaping tablespoons onto each flour tortilla. Fold into a rectangle. Meanwhile heat oil in a skillet and cook each chimichanga seam side down first 2-3 minutes on each side until browned. Drain on paper towels.
1 pkg flour tortillas
1 pound ground beef
1/2 cup onion, chopped
1 T prepared minced garlic
1 cup salsa
2 cups shredded mexican cheese
2 T vegetable oil
Serves 6
Brown the beef, onions, and garlic in a skillet and drain. In a large bowl combine the beef mixture with cheese and salsa and mix until combined evenly. Use a tablespoon to "scoop" out about 3 heaping tablespoons onto each flour tortilla. Fold into a rectangle. Meanwhile heat oil in a skillet and cook each chimichanga seam side down first 2-3 minutes on each side until browned. Drain on paper towels.
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