Instructions
Step 1: In a skillet over medium heat, cook ground beef, onion, and garlic until beef is browned and onions are soft.
Step 2: Stir in cumin, chili powder, paprika, salt, pepper, and salsa. Simmer for 5 minutes until thickened. Remove from heat.
Step 3: Warm tortillas slightly to make them pliable. Spoon beef mixture onto the center of each tortilla. Top with cheese.
Step 4: Fold the sides over and roll up tightly like a burrito.
Step 5: To fry: Heat oil in a skillet to 350°F (175°C). Fry each chimichanga seam-side down until golden and crispy, about 2–3 minutes per side.
Step 6: To bake: Preheat oven to 400°F (200°C). Place chimichangas seam-side down on a baking sheet. Spray with cooking spray and bake for 20–25 minutes until golden and crispy.
Step 7: Serve hot with sour cream, guacamole, or salsa on the side.
Storage Information
Store leftover chimichangas in the refrigerator for up to 4 days. Reheat in the oven or air fryer for best crispiness. You can also freeze them—wrap individually in foil and freeze up to 2 months. Reheat straight from frozen at 375°F for 25–30 minutes.
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