Directions
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Cook the Beef: In a skillet over medium heat, add the ground beef, chopped onion, and minced garlic. Cook until the meat is browned and crumbly, making sure to break it up with a spatula. The tremendous aroma of the beef and onions will fill your kitchen.
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Season: Once the meat is browned, add in the chili powder, cumin, salt, and pepper. Stir well to combine. The spices will enhance the flavor, giving it a zest that complements the richness of the beef.
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Add the Cheese: Remove the skillet from the heat and stir in the shredded cheese. Allow the mixture to melt slightly, creating a deliciously cheesy filling that binds everything together.
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Prepare the Tortillas: Lay out one flour tortilla on a flat surface. Place a generous portion of the beef mixture in the center of the tortilla.
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Fold the Chimichanga: Fold the sides of the tortilla over the filling, then roll it tightly from the bottom up. Ensure it is secured well to prevent any fillings from escaping during frying.
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Heat the Oil: In a deep pan, heat enough oil over medium heat to cover the chimichangas halfway. To test if the oil is ready, drop a small piece of tortilla into the oil; it should sizzle upon contact.
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Fry: Carefully add the chimichangas, seam-side down, into the hot oil. Fry until golden brown on all sides, about 3-4 minutes per side. Use tongs to turn them gently to ensure even cooking. The tremendous crispiness of the exterior will be irresistible!
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Drain and Serve: Once perfectly golden, remove the chimichangas from the oil and place them on paper towels to drain excess oil. Serve hot, with your favorite salsa or sour cream for dipping.
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