Beef and Cheese Chimichanga 
Ingredients:
1 ½ lbs. Ground beef
1 can Refried beans
½ Medium onion, chopped
2 tsp. Minced garlic
2 tsp. Chili powder
1 tsp. Cumin
½ tsp. Oregano
10 (10-inch) Flour tortillas
24 oz. Tomato sauce
4 oz. Diced green chilies (canned)
4 oz. Chopped jalapeños (canned)
1 ½ cups Shredded taco blend cheese
Salt and pepper to taste
Oil for frying
Directions:
In a large skillet, cook the ground beef over medium heat until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
Add the chopped onion, minced garlic, chili powder, cumin, oregano, salt, and pepper to the skillet. Cook for 2-3 minutes until the onion is soft and the spices are fragrant.
Stir in the refried beans, mixing well with the beef. Cook for another 2-3 minutes until heated through.
Warm the flour tortillas slightly in the microwave or on a skillet to make them pliable. Spoon a portion of the beef mixture into the center of each tortilla, then sprinkle with shredded cheese.
Fold the sides of the tortilla over the filling, then roll up tightly to form a burrito shape.
Heat oil in a deep skillet or pot over medium-high heat. Carefully place the rolled tortillas seam-side down in the hot oil. Fry each chimichanga for 2-3 minutes on each side until golden brown and crispy. Remove and drain on paper towels.
In a small saucepan, combine the tomato sauce, diced green chilies, and chopped jalapeños. Cook over medium heat until warmed through.
Serve the chimichangas hot, topped with the tomato sauce mixture. Garnish with extra shredded cheese, if desired.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 420 kcal per chimichanga | Servings: 10 chimichangas
