Ingredients:
- 1 lb lean ground beef
- 2 cups shredded sharp cheddar cheese
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 4 to 6 large flour tortillas
- 1/2 cup tomato sauce or salsa
Oil for frying or brushing
Instructions:
1. Cook the Filling
In a large skillet over medium heat, cook the ground beef and diced onion until browned and fully cooked. Drain excess grease. Add garlic, chili powder, cumin, paprika, salt, and pepper. Stir in tomato sauce or salsa and simmer for 2 to 3 minutes until slightly thickened. Remove from heat.
2. Assemble the Chimichangas
Lay a tortilla flat and spoon a generous portion of the beef mixture into the center. Sprinkle with shredded cheddar cheese. Fold in the sides, then roll tightly like a burrito.
3. Cook Until Crispy
For frying:
Heat about 1 inch of oil in a skillet over medium heat. Fry chimichangas seam-side down first, turning until golden brown and crispy on all sides. Drain on paper towels.
For baking:
Preheat oven to 400°F (200°C). Brush each chimichanga lightly with oil and place seam-side down on a baking sheet. Bake for 20 to 25 minutes, or until golden and crisp.
For air fryer:
Brush lightly with oil and air fry at 375°F (190°C) for 8 to 10 minutes, flipping halfway through.
4. Serve
Serve hot with sour cream, guacamole, salsa, shredded lettuce, or diced tomatoes.
Serving Tip
Add a spoonful of refried beans or seasoned rice inside the filling for an even heartier meal. These also freeze well before frying or baking for an easy make-ahead dinner.