Preparation:

Step 1:
In a large skillet, cook the ground beef over medium heat until it’s browned and thoroughly cooked. As the beef cooks, make sure to break it into small pieces using a spatula. Once fully browned, drain any excess fat from the skillet to avoid a greasy filling.

Step 2:
Next, add the chopped onion and minced garlic to the skillet. Continue cooking for 3-4 minutes, or until the onions become soft and translucent, and the garlic releases its aromatic fragrance. Stir the mixture occasionally to prevent sticking.

Step 3:
Once the onions are soft, stir in the chili powder, ground cumin, paprika, salt, and pepper. This spice blend gives the beef a warm, smoky flavor that’s key to any good chimichanga. Cook for an additional minute to let the spices bloom and infuse the meat.

Step 4:
Add the salsa to the seasoned beef mixture, giving it a nice, saucy consistency. Remove the skillet from the heat and allow the mixture to cool slightly. This step ensures that the beef filling won’t make the tortillas soggy when you wrap them.

Step 5:
To assemble the chimichangas, lay a flour tortilla flat on a clean surface. Spoon about 1/6th of the beef mixture onto the center of the tortilla, then top with a generous sprinkle of shredded cheddar cheese.

Step 6:
Fold the sides of the tortilla over the filling to secure it, and then roll it up tightly like a burrito. Make sure the edges are tucked in so that the filling won’t spill out during frying.

Step 7:
Heat approximately 1/2 inch of vegetable oil in a large skillet over medium-high heat. When the oil is hot (you can test by dropping a small piece of tortilla into the oil; it should sizzle immediately), carefully place each chimichanga in the skillet seam-side down. Fry for about 2-3 minutes per side, or until golden brown and crispy all around.

Step 8:
Once fried, transfer the chimichangas to a plate lined with paper towels to drain any excess oil. Serve the chimichangas hot with your favorite optional toppings like sour cream, guacamole, diced tomatoes, or shredded lettuce.