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Ingredients
6 large Flour Tortillas
1 lb Ground Beef
1 Onion, finely chopped
2 cloves Garlic, minced
1 tsp Cumin
1 tsp Chili Powder
1/2 tsp Salt
1/2 tsp Black Pepper
1 cup Cheddar Cheese, shredded
1/2 cup Monterey Jack Cheese, shredded
Vegetable Oil, for frying
Salsa, Sour Cream, and Guacamole, for serving
Directions
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 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.
Warm the tortillas in the microwave for about 30 seconds to make them pliable.
Spoon the beef mixture onto the center of each tortilla. Fold in the sides and roll up tightly to enclose the filling.
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 hot with salsa, sour cream, and guacamole.
Enjoy these crispy, cheesy delights!
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