Crispy Beef & Cheese Chimichangas

Instructions:

1. In a skillet, cook the ground beef and diced onion until browned. Drain excess fat.
2. Add the garlic, taco seasoning, and tomato sauce. Simmer for 3 to 5 minutes, or until slightly thickened.
3. Let the beef mixture cool slightly, then stir in the shredded cheese.
4. Warm the tortillas until flexible. Add a generous scoop of filling to the center of each.
5. Fold the sides in and roll tightly like a burrito.
6. To fry:
   Heat oil in a skillet over medium heat. Place chimichangas seam-side down and fry until golden and crispy, turning as needed.
7. To bake:
   Brush with oil and bake at 400°F (200°C) for 15 to 18 minutes, or until crisp.
8. To air fry:
   Spray lightly with oil and air fry at 380°F (193°C) for 8 to 10 minutes.
9. Serve hot with sour cream, salsa, or queso.

Variations

• Add sautéed bell peppers or onions for extra flavor.
• Use pepper jack cheese for a spicier filling.
• Substitute ground turkey or shredded chicken for a lighter option.
• Add a spoonful of cream cheese to the filling for extra creaminess.
• Mix in black beans or corn for added texture.

Tips

• Brush chimichangas with melted butter before baking for a golden, restaurant-style crunch.
• Warm tortillas before rolling to prevent tearing.
• Don’t overstuff—this helps the chimichangas stay sealed during cooking.
• Allow fried chimichangas to drain briefly on paper towels to remove excess oil.
• Keep cooked chimichangas warm in the oven if preparing a large batch.