Crispy Mexican beef wraps (Print Version)

# Ingredients:

→ For the Beef Filling

01 - 1 lb ground beef (80/20 for flavor)
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tsp ground cumin
05 - 1 tsp chili powder
06 - ½ tsp smoked paprika
07 - ½ tsp salt
08 - ¼ tsp black pepper
09 - ½ cup tomato sauce
10 - 1 cup shredded cheddar cheese
11 - 1 cup shredded Monterey Jack cheese

→ For the Chimichangas

12 - 8 large flour tortillas (burrito-sized)
13 - Vegetable oil (for frying)

→ Optional Toppings

14 - Shredded lettuce
15 - Diced tomatoes
16 - Sour cream
17 - Guacamole
18 - Salsa or pico de gallo

# Instructions:

01 - Heat a large skillet over medium heat and cook the ground beef until browned. Add onions and garlic, cooking for about 5 minutes until soft. Stir in cumin, chili powder, smoked paprika, salt, and black pepper. Let the spices toast for 1 minute to enhance the flavor. Pour in tomato sauce and let simmer for 5 minutes until thickened. Remove from heat and mix in cheddar and Monterey Jack cheese. Let the filling cool slightly.
02 - Warm the tortillas in the microwave for 10-15 seconds to make them more flexible. Place ⅓ cup of the beef mixture in the center of each tortilla. Fold in the sides and roll tightly to seal in the filling.
03 - Heat 1 inch of vegetable oil in a deep skillet to 350°F (175°C). Carefully place the chimichangas seam-side down in the hot oil. Fry for 3-4 minutes per side, flipping until they are golden brown. Remove with tongs and drain on paper towels.
04 - Serve the chimichangas hot with your favorite toppings like sour cream, guacamole, and salsa. Pair with Mexican rice or refried beans for a complete meal!

# Notes:

01 - Use high-quality tortillas – They roll better and won't break.
02 - Fry at the right temperature – Keep oil at 350°F (175°C) for the perfect crisp.
03 - Don't overfill – Overstuffed chimichangas may burst while frying.
04 - Secure with toothpicks – If needed, prevent them from opening in the oil.
05 - Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
06 - Reheat in the oven at 375°F for 15 minutes, in an air fryer at 350°F for 7 minutes, or microwave for 1-2 minutes (though they won't be as crispy).

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