1 pound ground beef

1 can (16 ounces) refried beans

1/2 cup finely chopped onion

3 cans (8 ounces each) tomato sauce (set aside 1/2 cup for filling)

2 teaspoons chili powder

1 teaspoon minced garlic

1/2 teaspoon ground cumin

12 large flour tortillas, warmed

1 can (4 ounces) chopped green chilies

1 can (4 ounces) chopped jalapeno peppers

Oil for frying

1-1/2 cups shredded cheddar cheese


Preparation: Before you start, get all your ingredients organized.

Beef Mixture: In a sizable skillet, cook the ground beef over medium heat until fully browned. Don't forget to drain any excess fat! Then, mix in the refried beans, onion, the 1/2 cup tomato sauce you set aside, chili powder, garlic, and cumin.

Roll 'em Up: On each tortilla, spoon about 1/3 cup of your beef mixture slightly off-center. Begin folding by first bringing the edge closest to the filling up and over. Then, fold in the sides and roll it all up. Secure your chimichanga with toothpicks so it stays wrapped.

Spicy Sauce Time: In a separate saucepan, blend together the green chilies, jalapeno peppers, and the remaining tomato sauce. Warm it up and let those flavors mix.

Fry Time: In your electric skillet or deep-fat fryer, pour enough oil to reach about an inch in depth. Heat it up to 375°. Now, fry each chimichanga for about 1-1/2 to 2 minutes on each side, or until they turn a lovely golden brown. Once done, let them rest on paper towels to drain any excess oil.

Cheesy Finish: Before serving, sprinkle a generous helping of cheddar cheese on top of your chimichangas. Pour your spicy sauce on the side or over the top, as you prefer.

There you have it! Dive into your Beef and Cheese Chimichangas and enjoy the delicious crunch and flavors. Happy eating!