Crispy and Cheesy Beef and Cheese Chimichangas

Instructions:

Step 1: In a large skillet over medium heat, cook the ground beef and chopped onion until browned. Drain excess grease.

Step 2: Stir in garlic, chili powder, cumin, paprika, salt, and pepper. Cook for another 2-3 minutes.

Step 3: Remove from heat and stir in the grated cheddar cheese.

Step 4: Lay out the tortillas and divide the beef mixture evenly among them. Fold in the sides and roll up tightly.

Step 5: To fry, heat about 1 inch of oil in a skillet over medium heat. Fry chimichangas seam side down until golden brown on all sides, about 2-3 minutes per side. Drain on paper towels.

Step 6: To bake, place chimichangas seam side down on a greased baking sheet. Spray with cooking spray and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through.

Step 7: Serve hot with your favorite toppings.

Storage Information:

Store leftover chimichangas in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or air fryer to maintain crispiness. For freezing, wrap individually and freeze for up to 2 months. Reheat directly from frozen in the oven at 375°F (190°C) until hot and crisp.