Beef and Cheese Chimichangas

Ingredients

1 pound lean ground beef
1 medium onion, finely chopped
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon dried oregano
Salt and pepper, to taste
1 can (15 ounces) refried beans
8 large (10-inch) flour tortillas
1½ cups shredded cheddar cheese
Vegetable oil, for frying
Optional Toppings:

Sour cream
Guacamole
Salsa
Shredded lettuce
Diced tomatoes
Chopped cilantro

Directions:

Prepare the Filling:

In a large skillet over medium heat, cook the ground beef until browned, breaking it into crumbles as it cooks.
Add the chopped onion and minced garlic; continue cooking until the onion is soft and translucent.
Stir in the chili powder, cumin, oregano, salt, and pepper. Cook for an additional 2 minutes to allow the spices to meld.
Mix in the refried beans until well combined and heated through. Remove from heat.
Assemble the Chimichangas:

Warm the flour tortillas slightly to make them more pliable.
Place about ⅓ cup of the beef and bean mixture onto the lower third of each tortilla.
Sprinkle with shredded cheddar cheese.
Fold in the sides of the tortilla over the filling, then roll it up tightly from the bottom to enclose the filling completely, forming a burrito shape. Secure with a toothpick if necessary.
Fry the Chimichangas:

In a deep skillet, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C).
Carefully place the chimichangas seam-side down in the hot oil. Fry for 2-3 minutes per side, or until golden brown and crispy.
Remove from oil and drain on paper towels.
Serve:

Serve the chimichangas hot, topped with your choice of sour cream, guacamole, salsa, shredded lettuce, diced tomatoes, and chopped cilantro.

Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Servings: 8