1-Getting Beef Chimichangas just right starts with fresh ingredients and careful steps. Begin by browning 1 pound of lean ground beef in a nonstick skillet, stirring to break it apart as it cooks. Add 1/2 cup diced onion midway through to soften it up, blending flavors smoothly.

2-Once the beef is done, mix in 1 garlic clove, minced, along with 1 teaspoon chili powder, 1/2 teaspoon cumin, and 1/2 teaspoon dried oregano; cook for about 30 seconds. Then, stir in 1 (15-ounce) can of refried beans and half of the 1 (8-ounce) can of tomato sauce before removing from heat. For a lighter meal, consider baking instead of frying, which ties into tips from other recipes on my site.

3-In another pan, warm the rest of the tomato sauce from the 8-ounce can mixed with the entire 1 (15-ounce) can, plus 1 (4.5-ounce) can of green chilies and 1 minced jalapeno over medium heat. To assemble, heat your 8 (10-inch) flour tortillas if needed, then add about 1/3 cup filling per tortilla, fold, and secure with wooden toothpicks. For more fried favorites, check out my easy fried chicken guide to perfect your technique.

4-Heat vegetable oil to 375 degrees Fahrenheit and fry the chimichangas for 2 minutes per side, then drain and top with 1 1/2 cups shredded Cheddar cheese, the warm sauce, sour cream, and cilantro. This method ensures a crispy result every time, and the total prep is just 20 minutes with 15 minutes of cooking.