Ingredients:

  • 1 pound (454g) Ground Beef (80/20 blend is recommended)
  • 1 medium Yellow Onion, finely chopped (approx. 1 cup or 150g)
  • 1 Green Bell Pepper, finely chopped (approx. 1 cup or 150g)
  • 1 (15-ounce) can (425g) Tomato Sauce
  • 1 (4-ounce) can (113g) Diced Green Chiles, undrained
  • 1 packet (approx. 1 ounce or 28g) Taco Seasoning
  • 1/2 teaspoon Ground Cumin (2.5ml)
  • 1/4 teaspoon Garlic Powder (1.25ml)
  • Salt and Black Pepper to taste
  • 2 cups (approx. 225g) Shredded Cheddar Cheese (or Mexican blend), divided
  • 6 large (10-inch) Flour Tortillas
  • Vegetable Oil, for frying (approx. 2-3 cups or 500ml - 700ml)

Instructions:

  1. Brown the ground beef in a large skillet over medium-high heat. Drain any excess grease.
  2. Add the chopped onion and green bell pepper to the skillet with the beef. Cook until softened.
  3. Stir in the tomato sauce, diced green chiles, taco seasoning, cumin, and garlic powder. Season with salt and pepper to taste. Simmer for 5-10 minutes, allowing the flavors to meld.
  4. Warm the tortillas slightly to make them more pliable. Lay a tortilla flat, spoon about 1/2 cup of the beef mixture into the center, sprinkle with about 1/4 cup of shredded cheese.
  5. Fold in the sides of the tortilla, then tightly roll it up like a burrito. Secure the seam with a toothpick if needed.
  6. Heat vegetable oil in a large skillet over medium heat. Carefully place the chimichangas in the hot oil, seam-side down.
  7. Fry for 2-3 minutes per side, or until golden brown and crispy.
  8. Remove the chimichangas from the skillet and place them on a plate lined with paper towels to drain excess oil.
  9. Serve immediately with your favorite toppings.