Cook the Beef Mixture: In a large skillet, cook the ground beef, chopped onion, and minced garlic over medium heat until the beef is browned and the onions are soft.
Add Spices and Cheese: Add cumin, chili powder, salt, and black pepper. Stir to combine and cook for another 2 minutes. Remove from heat and stir in shredded cheddar and Monterey Jack cheeses until melted.
Prepare the Tortillas: Warm the tortillas in the microwave for about 30 seconds to make them pliable.
Assemble Chimichangas: Spoon the beef mixture onto the center of each tortilla. Fold in the sides and roll up tightly to enclose the filling.

Fry the Chimichangas: Heat about 1 inch of vegetable oil in a large skillet over medium heat. Once hot, carefully place the chimichangas seam-side down. Fry until golden brown and crispy on all sides, turning as needed. Remove from oil and drain on paper towels.
Serve: Serve hot with salsa, sour cream, and guacamole.

Prep Time: 20 minutes | Total Time: 30 minutes | Servings:

Cook the Beef Mixture: In a large skillet, cook the ground beef, chopped onion, and minced garlic over medium heat until the beef is browned and the onions are soft.
Add Spices and Cheese: Add cumin, chili powder, salt, and black pepper. Stir to combine and cook for another 2 minutes. Remove from heat and stir in shredded cheddar and Monterey Jack cheeses until melted.
Prepare the Tortillas: Warm the tortillas in the microwave for about 30 seconds to make them pliable.
Assemble Chimichangas: Spoon the beef mixture onto the center of each tortilla. Fold in the sides and roll up tightly to enclose the filling.

Fry the Chimichangas: Heat about 1 inch of vegetable oil in a large skillet over medium heat. Once hot, carefully place the chimichangas seam-side down. Fry until golden brown and crispy on all sides, turning as needed. Remove from oil and drain on paper towels.
Serve: Serve hot with salsa, sour cream, and guacamole.

Prep Time: 20 minutes | Total Time: 30 minutes | Servings: