- 1 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
- 6 large flour tortillas
- Vegetable oil, for frying
- Optional: 1/2 cup refried beans
- Optional: 1/4 cup chopped cilantro
- In a large skillet over medium heat, cook the ground beef until browned, about 5-7 minutes. Drain excess fat.
- Add the chopped onion and garlic to the skillet, sautéing until softened and fragrant, about 3 minutes.
- Stir in the cumin, chili powder, salt, and pepper. Mix well to combine all the flavors.
- If using, add the refried beans and cilantro, stirring until heated through. Remove the skillet from heat.
- Place a tortilla on a flat surface. Spoon a generous portion of the beef mixture onto the center, followed by a sprinkle of cheese.
- Fold the sides of the tortilla over the filling, then roll it up tightly like a burrito. Repeat with remaining tortillas.
- Heat about an inch of vegetable oil in a deep skillet over medium-high heat. Once hot, carefully place the chimichangas seam-side down in the oil.
- Fry each side until golden brown and crispy, about 2-3 minutes per side. Use tongs to carefully remove and drain on paper towels.
- Let them cool slightly before serving, allowing the flavors to meld together beautifully.
- Author: Jenny
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International