Instructions
Step 1: In a skillet over medium heat, cook ground beef until browned. Add diced onion and cook until softened.
Step 2: Stir in garlic, tomato paste, cumin, chili powder, paprika, salt, pepper, and water. Simmer for 2-3 minutes until combined and thickened. Remove from heat.
Step 3: Stir in both cheeses and mix well until melted and evenly distributed.
Step 4: Lay out tortillas. Spoon the beef and cheese mixture into the center of each one. Fold sides in and roll up tightly like a burrito.
Step 5: For baked chimichangas, preheat oven to 400°F. Place chimichangas seam-side down on a baking sheet, brush lightly with oil, and bake for 20-25 minutes, flipping halfway through, until golden and crisp.
Step 6: For pan-fried chimichangas, heat oil in a skillet over medium heat. Cook each chimichanga seam-side down until crispy and golden on all sides.
Step 7: 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 a 350°F oven or air fryer until warmed through and crispy. They can also be frozen and reheated straight from frozen.
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