Start by heating a large skillet over medium-high heat. Add the ground beef, onion, and garlic. Sauté everything together for about 5–7 minutes, stirring occasionally to ensure even browning. The beef should be fully cooked and crumbly, while the onions become soft and fragrant.

Once cooked, drain any excess fat from the pan. This step is important to keep your chimichangas from becoming greasy or soggy. You want the filling to be rich and flavorful—not overly oily.

Return the skillet to the stove and sprinkle in the ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir well to coat every bit of meat with those warm, earthy spices. Let it cook for another minute so the flavors have time to develop. You’ll notice the aroma intensifying—that’s how you know it’s ready.

Now remove the pan from heat and stir in both cheeses and the chopped cilantro. The residual heat will begin melting the cheese, creating a creamy, savory filling that holds together beautifully when wrapped.

If your tortillas are stiff or cold, they may crack when you roll them. To avoid this, warm them briefly in a dry skillet for 30 seconds per side or wrap them in a damp towel and microwave for about 20–30 seconds. They should be soft and flexible.

Spoon roughly ⅓ cup of the beef and cheese filling into the center of each tortilla. To wrap, fold the sides inward first, then roll from the bottom up into a tight cylinder. Place the chimichangas seam-side down to help them stay sealed. You can secure them with a toothpick if needed, especially if frying multiple at once.

In a clean skillet, heat 2 tablespoons of vegetable oil over medium heat. When the oil is shimmering but not smoking, gently place the chimichangas seam-side down into the pan. Fry each one for 2–3 minutes per side, turning carefully with tongs until all sides are crisp and golden.

Don’t rush this step—give them time to crisp evenly. Work in batches if needed, and add more oil between batches if the pan gets dry.

Once they’re perfectly golden and crispy, transfer the chimichangas to a paper towel–lined plate to drain any excess oil. Let them sit for a minute or two before serving. This helps the exterior stay crisp and allows the filling to cool slightly so it's not scorching hot when you bite in.

Garnish with extra cilantro and serve with sour cream, salsa, and guacamole. These finishing touches balance the richness of the filling with brightness and freshness.