- In a large skillet, cook the ground beef over medium heat until no longer pink. Drain any excess fat.
- Stir in the refried beans, chopped onion, 1/2 cup tomato sauce, chili powder, minced garlic, and ground cumin. Mix well and let it simmer for a few minutes.
- Spoon about 1/3 cup of the beef mixture off-center on each tortilla. Fold the edge nearest the filling up and over to cover it. Then, fold in both sides and roll up the tortilla. Secure with toothpicks.
- In a large saucepan, combine the chopped green chilies, chopped jalapeno peppers, and the remaining tomato sauce. Heat the sauce through.
- In an electric skillet or deep-fat fryer, heat 1 inch of oil to 375°F. Carefully fry the chimichangas for 1-1/2 to 2 minutes on each side or until nicely browned. Drain them on paper towels to remove any excess oil.
- Sprinkle the chimichangas with shredded cheddar cheese while they’re still hot. The cheese will melt deliciously on top.
- Serve your Beef and Cheese Chimichangas with the prepared sauce on the side. It’s the perfect dip for these mouthwatering delights!
Enjoy your Beef and Cheese Chimichangas with your loved ones. This recipe is guaranteed to satisfy even the biggest appetites!
