Crispy Beef and Cheese Chimichangas (Printer-Friendly Version)

# What You'll Need:

→ For the Filling

01 - 1 ½ pounds lean ground beef
02 - 1 medium yellow onion, diced
03 - 2-3 cloves garlic, minced
04 - 1 teaspoon chili powder, or to taste
05 - 1 teaspoon cumin
06 - ½ teaspoon dried oregano
07 - 1 (15 ounce) can diced tomatoes with green chilies
08 - 1 (15 ounce) can refried beans

→ For Assembly

09 - 8 (10 inch) flour tortillas
10 - 1 ½ cups cheddar cheese, shredded
11 - Vegetable oil for frying

→ Optional Toppings

12 - Sour cream
13 - Guacamole
14 - Salsa
15 - Shredded lettuce
16 - Chopped tomatoes
17 - Chopped cilantro

# Let's Cook!:

01 - In a large skillet over medium-high heat, cook the ground beef and onion until the beef is browned and the onion is soft. Break the meat apart with a wooden spoon as it cooks.
02 - Add the garlic, chili powder, cumin, and oregano. Stir to combine and cook for 30 seconds until fragrant.
03 - Stir in the diced tomatoes and cook until most of the liquid is absorbed. Then, mix in the refried beans and remove from heat.
04 - Warm the tortillas in the microwave until pliable. Spoon about ⅓ cup of the beef and bean mixture onto the lower third of each tortilla. Top with shredded cheddar cheese. Fold the sides over the filling, roll tightly into a burrito, and secure with a toothpick.
05 - Heat 2 inches of vegetable oil to 350°F in a deep skillet or Dutch oven. Fry the chimichangas in batches for 2-3 minutes per side, until golden brown and crispy. Drain on a paper towel-lined plate.
06 - Serve hot with optional toppings like sour cream, guacamole, salsa, shredded lettuce, chopped tomatoes, and cilantro.

# Cook's Notes:

01 - Use freshly grated cheddar cheese for the best melting consistency.
02 - Maintain the oil temperature at 350°F for perfectly crispy chimichangas. Use a thermometer to monitor the heat.