Instructions:
Cook the Beef Mixture:
In a large skillet, cook the ground beef, chopped onion, and minced garlic over medium heat until the beef is browned and the onions are soft.
Add Spices and Cheese:
Add cumin, chili powder, salt, and black pepper. Stir to combine and cook for another 2 minutes.
Remove from heat and stir in shredded cheddar and Monterey Jack cheeses until melted.
Prepare the Tortillas:
Warm the tortillas in the microwave for about 30 seconds to make them pliable.
Assemble Chimichangas:
Spoon the beef mixture onto the center of each tortilla. Fold in the sides and roll up tightly to enclose the filling.
Fry the Chimichangas:
Heat about 1 inch of vegetable oil in a large skillet over medium heat.
Once hot, carefully place the chimichangas seam-side down. Fry until golden brown and crispy on all sides, turning as needed.
Remove from oil and drain on paper towels.
Serve:
Serve hot with salsa, sour cream, and guacamole.
⏰ Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 6
