Ingredients:

  • 1.5 lb ground beef (80/20 lean-to-fat)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 3 tbsp taco seasoning
  • 4 oz canned diced green chilies, drained
  • 0.25 cup beef broth
  • 6 large flour tortillas (10-inch)
  • 1 cup refried beans, warmed
  • 2 cups Monterey Jack cheese, freshly shredded
  • 1 cup sharp cheddar cheese, freshly shredded
  • 2 cups neutral oil for frying

Instructions:

  1. In a large skillet over medium-high heat, brown the ground beef with the diced onions. Once the beef is no longer pink, drain the excess fat to ensure a crisp final product.
  2. Stir in the minced garlic, taco seasoning, drained green chilies, and beef broth. Simmer for 5–7 minutes until the liquid has evaporated, leaving the beef moist but not runny.
  3. Warm the flour tortillas in the microwave for 15 seconds until pliable. Spread 2 tablespoons of refried beans in the center of each tortilla as a moisture barrier.
  4. Top the beans with approximately 1/2 cup of the beef mixture and a generous portion of the shredded Monterey Jack and Cheddar blend.
  5. Fold the sides of the tortilla inward, then roll tightly from the bottom up to create a sealed rectangular package.
  6. Heat 1 inch of neutral oil in a heavy-bottomed skillet to 350°F (177°C). Place the chimichangas seam-side down in the oil to seal.
  7. Fry for 2-3 minutes per side until the exterior is mahogany-colored and crispy. Drain briefly on paper towels before serving.