Step 1: Cook the Beef Filling
In a large skillet over medium heat, cook the ground beef, chopped onion, and minced garlic.
Cook until the beef is browned and fully cooked, and the onion is soft and translucent.
Drain any excess fat to keep the filling flavorful but not greasy.
Step 2: Add Seasonings
Stir in the cumin, chili powder, salt, and black pepper.
Cook for another 2 minutes to allow the spices to bloom and deepen in flavor.
Remove the skillet from heat and let the mixture cool slightly.
Step 3: Add the Cheese
Once the beef mixture has cooled slightly, stir in the shredded cheddar and Monterey Jack cheeses.
The residual heat will begin melting the cheese, creating a creamy, flavorful filling.
Step 4: Assemble the Chimichangas
Lay a tortilla flat on a clean surface.
Spoon about one-sixth of the beef and cheese mixture into the center.
Fold in the sides of the tortilla, then roll tightly from the bottom up, making sure the filling is completely enclosed.
Repeat with the remaining tortillas.
Step 5: Fry Until Golden and Crispy
Heat vegetable oil in a deep skillet over medium-high heat.
Carefully place the chimichangas seam-side down into the hot oil.
Fry until golden brown on all sides, turning as needed for even crispiness.
Remove and drain on paper towels.
The result? A perfectly crispy shell with a warm, cheesy center.