With recipes that require a bit more preparation in order to feed hungry mouths - I prefer to break them down in stages.

This applies to any recipe in general - say you want to do tacos on a weeknight and the thought of even browning ground beef makes you cringe - this becomes a cinch when you have your freezer stocked with staples such as Spicy Shredded Beef or just Shredded Beef.

Cooking the meat in advance will actually deepen the flavors!  Plus you can put any extra beef and sauce into the freezer for when you really are out of time to cook!  Click here for the Spicy Shredded Beef Pressure Cooker post.

Hopefully you kept the Spicy Sauce that was created by the pressure cooker because we are going to use some of that today for the chimichangas.  If by chance you did not, the world will not end - just pull out a cup of beef broth.

In addition you’ll need some beans - I used all pinto beans, because that is what I had an abundant supply of in the freezer.  The recipe (linked above or here) calls for 1 15 oz can of black beans, rinsed and drained, as well as 1 15 oz can of pinto beans, rinsed and drained.

The recipe also calls for 1/4 cup lime juice (about 3 limes) and 1/2 cup chopped cilantro.  I used a little less cilantro and added actual lime zest.

In my pot, I began heating the sauce and added in the beans, lime juice, zest and cilantro.  And of course, add the beef back to the sauce as well.

Once the above was heated through it was time to start getting ready to assemble and fry the chimichangas!

You’ll want to strain the beans and beef from the sauce because it will make your life a lot easier when you begin assembling the chimichangas!  You don’t want the extra liquid inside the tortillas.

At this point, you’ll want to be sure your oil is heating up to 325 degrees in a heavy-bottomed pot (or temperature controlled deep fryer).

To assemble the Chimichangas, you’ll need warmed/steamed tortillas ... lay a couple out on a board (keep the rest covered so they don’t dry out),

Then, as the recipe states, fill the bottom half of a tortilla with the beef and bean mixture and 2 tablespoons of shredded pepper-jack cheese.  We used extra-sharp cheddar cheese because ours were spicy enough already!

Then lift the edge of the tortilla away from you and roll it over the filling to secure.

Fold in both sides and continue rolling until you reach the opposite end. 

Secure with a 6-inch skewer weaved through the seam side.  (We didn’t do this part and it worked fine by filling them a little less full - and kind of pressing them down with your hand to flatten).

Then we used tongs to slowly lower the chimichanga into the hot oil and cooked for 2 minutes each side (or until golden brown).

We removed them from the oil and allowed the excess to drain off onto a paper towel.

Since I wasn’t feeding a crowd, mine stayed warm enough and did not need to go into an oven to stay warm while I coked up more batches ... but if this is not your case, put them into a 350 degree oven (per the recipe) to stay warm.

We finished ours off with a little sour cream, a little salsa and a few drizzles of that amazing spicy sauce from the Spicy Shredded Beef cooked inside the Pressure Cooker.

These were fabulous and we will be making them this way and experimenting further as time goes on -- why go out when you can enjoy the satisfaction of creating a masterpiece at home!