Beef and Cheese Chimichangas

Instructions

1. Cook the Beef Filling

1. Cook the ground beef: In a large skillet, cook the 1 lb ground beef over medium heat. Break up the beef with a spatula as it cooks, making sure it browns evenly. Once the beef is fully cooked, drain any excess fat from the pan.
2. Cook the onion and garlic: Add the finely chopped ½ cup onion and 2 cloves minced garlic to the skillet. Cook for about 3-4 minutes, until the onion softens and becomes translucent, and the garlic becomes fragrant.
3. Season the beef: Stir in the packet of taco seasoning, following the instructions on the packet. Typically, you’ll need to add about ¾ cup of water and let the mixture simmer for a few minutes until it thickens. Taste and adjust with salt and pepper as needed. Remove from heat and let the mixture cool slightly.

2. Assemble the Chimichangas

1. Prepare the tortillas: Warm the 4 flour tortillas in a dry skillet or microwave for a few seconds so they become pliable and easier to roll.
2. Fill the tortillas: Place about ¼ of the beef mixture in the center of each tortilla. Top the beef with ¼ cup of shredded cheddar cheese, or more depending on how cheesy you like it.
3. Roll up the chimichangas: Fold in the sides of the tortilla and then tightly roll it up, securing the filling inside. Repeat with the remaining tortillas and filling. Make sure the seam is tucked underneath to prevent the chimichangas from opening while frying.
   

   3. Fry the Chimichangas