Cheesy Beef and Cheese Chimichangas

Instructions:
Step 1: In a large skillet over medium heat, cook the ground beef until browned. Add the diced onion and garlic, and sauté until soft and fragrant.

Step 2: Stir in the chili powder, cumin, paprika, and salt. Cook for another 2-3 minutes until well combined. Remove from heat and stir in the shredded cheese.

Step 3: Warm the tortillas slightly to make them pliable. Spoon the beef and cheese mixture into the center of each tortilla, then fold in the sides and roll up tightly into a burrito shape.

Step 4: To fry, heat about 1 inch of vegetable oil in a skillet over medium-high heat. Fry the chimichangas seam-side down until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels.

Step 5: For a lighter version, brush the chimichangas with oil and bake at 400°F (200°C) for 20-25 minutes or until golden and crispy.

Step 6: Serve hot with your favorite toppings like sour cream, salsa, or guacamole.

Storage Information:
Store leftover chimichangas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best results. Avoid microwaving to maintain crispiness.