Instructions
Step 1: In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat.
Step 2: Add the minced garlic and cook for 1 minute until fragrant. Stir in the taco seasoning and water. Let simmer for 3-4 minutes until slightly thickened.
Step 3: Remove the skillet from heat and stir in salsa, cheddar cheese, and Monterey Jack cheese until well combined.
Step 4: Lay out the flour tortillas and spoon an even amount of the beef mixture onto each. Fold in the sides and roll them up tightly like a burrito.
Step 5: In a deep skillet or frying pan, heat about 1 inch of vegetable oil over medium-high heat. Fry the chimichangas seam-side down until golden and crispy, about 2-3 minutes per side. Remove and drain on paper towels.
Step 6: Serve hot, topped with sour cream, pico de gallo or diced tomatoes, and fresh cilantro.
Storage Information
Store leftover chimichangas in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for 10-15 minutes or until heated through. For longer storage, wrap tightly and freeze for up to 2 months. Reheat frozen chimichangas in the oven without thawing for 25-30 minutes at 350°F.
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