Directions:
1. Heat a skillet over medium heat and cook the ground beef, onion, and garlic until the beef is fully browned and the onion becomes tender. Drain off any excess fat to keep your chimichangas from becoming too greasy.
2. Add the cumin, chili powder, salt, and pepper to the beef mixture, stirring well to blend the spices evenly. Let it cook for an additional 2 minutes to develop the flavors.
3. Remove the skillet from heat and allow the beef mixture to cool slightly. Stir in the shredded cheddar and Monterey Jack cheeses until evenly combined, creating a deliciously cheesy filling.
4. Lay each tortilla flat and spoon about 1/6 of the beef and cheese filling onto the center. Fold in the sides of the tortilla, then roll it up tightly from the bottom to seal in the filling.
5. In a deep skillet, heat a generous amount of vegetable oil over medium-high heat. Fry the chimichangas, turning them as needed, until they are golden brown and crispy on all sides. Drain on paper towels to remove excess oil.
6. Serve these golden chimichangas hot, paired with salsa, sour cream, and guacamole for dipping.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes | Kcal: 650 kcal | Servings: 6
