In a skillet over medium heat, sauté ground beef, onion, and garlic until the beef is thoroughly browned and onions are tender.
Season and Combine with Cheese:
Sprinkle in cumin, chili powder, salt, and pepper. Mix well and cook for an additional 2 minutes.
Take off the heat, and blend in the cheddar and Monterey Jack until they are smoothly melted.
Tortilla Prep:
Briefly warm the tortillas in the microwave to make them soft and flexible.
Assemble the Chimichangas:
Distribute the beef mixture evenly among the tortillas, placing it in the center. Fold in the edges and roll up each tortilla tightly to encase the filling.
Frying Time:
In a large skillet, heat a layer of vegetable oil. Carefully fry the chimichangas seam-side down until they turn golden and crisp. Rotate occasionally.
Remove and let drain on paper towels.
Serve and Enjoy:
Offer the chimichangas hot, accompanied by salsa, sour cream, and guacamole.
Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 6
Tonight will be my 3rd time making this recipe. It’s so good, and the sauce is to die for
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