Step 1: Brown the Ground Beef

In a skillet over medium heat, brown the ground beef until it’s fully cooked—there should be no pink left. Drain any excess grease using a strainer or carefully pour it off, then return the beef to the skillet.

Step 2: Season the Beef

Return the skillet to medium heat. Add all of the seasonings—chili powder, seasoned salt, cumin, pepper, garlic salt, oregano—along with ½ to 1 cup of water. Stir well to combine, then simmer until the water is mostly absorbed, leaving a rich, well-seasoned meat filling.

Step 3: Heat the Oil

In a large, deep skillet or pan, heat 2 cups of vegetable oil over medium heat. You want the oil to be hot enough to fry but not smoking—test with a small piece of tortilla; it should sizzle immediately.

Step 4: Assemble the Chimichangas

While the oil heats, it’s time to build your burritos!

1. Lay out a flour tortilla flat on a clean surface.

2. Spread about 1 tablespoon of refried beans near one side of the tortilla.

3. Add 1 to 2 tablespoons of seasoned beef on top of the beans.

4. Sprinkle generously with shredded cheese.

🌯 Rolling tip:

• Roll the tortilla over the filling once, then fold in the sides, and continue rolling tightly until fully closed.

• Be sure to place the chimichanga seam side down when frying to help it stay sealed.

Repeat this process until all chimichangas are assembled.

Step 5: Fry to Golden Perfection

Carefully place the chimichangas seam side down into the hot oil. Fry 1–2 minutes per side, turning with tongs to ensure all sides become crisp and golden brown.

Fry in batches if needed—don’t overcrowd the pan.

🔥 Safety Tip: Use long-handled tongs and never leave hot oil unattended.

Step 6: Drain and Serve

Once fried, remove the chimichangas from the oil and place on a baking sheet lined with paper towels to drain excess oil.

Let cool for a couple minutes before topping or serving.