Instructions:
step 1: In a skillet over medium heat, cook ground beef and onion until browned. Drain excess grease.
step 2: Add garlic and cook for 1 minute until fragrant.
step 3: Stir in taco seasoning and water. Simmer for 3-5 minutes until sauce thickens.
step 4: Remove from heat and let the beef mixture cool slightly. Stir in shredded cheese.
step 5: Lay out flour tortillas and spoon an equal amount of beef mixture into the center of each.
step 6: Fold in the sides and roll up tightly like a burrito.
step 7: In a deep skillet, heat about 1 inch of vegetable oil over medium-high heat.
step 8: Fry chimichangas seam-side down until golden brown, about 2-3 minutes per side.
step 9: Remove and drain on paper towels.
step 10: Serve hot with sour cream, salsa, guacamole, or toppings of choice.
Storage and Reheating Tips:
Store leftover chimichangas in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer at 350°F until heated through and crispy. Avoid microwaving to preserve the crunchy texture.
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