Cooking Instructions

• In a large skillet over medium heat, cook ground beef and diced onion until the meat is browned and the onion is tender.
• Drain excess grease. Stir in garlic, taco seasoning, and salsa. Simmer for 3–4 minutes until well combined.
• Spread a spoonful of refried beans down the center of each tortilla.
• Top with a generous scoop of the beef mixture and a handful of shredded cheese.
• Fold in the sides and roll up tightly like a burrito.
• Preheat oven to 400°F (200°C). Place chimichangas seam-side down on a baking sheet. Brush lightly with vegetable oil and bake for 18–20 minutes, flipping once, until golden and crispy.
• Alternatively, heat 2–3 tablespoons of oil in a skillet over medium heat. Place chimichangas seam-side down and cook 2–3 minutes per side until golden and crisp.
• Remove from heat and let rest for 2 minutes before serving.
• Add toppings such as sour cream, guacamole, lettuce, or salsa if desired.