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Flour tortilla stuffed with seasoned beef, rolled, and deep-fried until golden and crispy. This protein-packed, carnivore-friendly creation makes a satisfying family dinner with bold flavors.
In a large skillet over medium-high heat, cook the ground beef, breaking it up with a spatula, until browned and cooked through (about 5-6 minutes).
Add the diced onion and cook for another 3 minutes, stirring occasionally, until the onion is soft and translucent.
Stir in chili powder, ground cumin, garlic powder, salt, and black pepper. Cook for 1 more minute to bloom the spices and fully coat the beef.
Remove the beef mixture from heat and let cool for 5 minutes, then mix in the refried beans and shredded cheddar cheese for even distribution.
Spoon a quarter of the beef mixture into the center of each tortilla. Fold sides in, then roll tightly to seal the filling.
Heat the vegetable oil in a deep skillet or Dutch oven to 350°F (medium-high heat). Carefully place the chimichangas seam side down into the hot oil.
Fry each chimichanga for 2-3 minutes per side, using tongs to turn, until golden brown and crispy. Drain on a wire rack or paper towels.
Let rest for 2 minutes before serving for optimal texture and to avoid burns.
