1 lb ground beef

1/2 cup onion, finely chopped

2 cloves garlic, minced

1 packet taco seasoning

8 flour tortillas

1 cup shredded cheese (cheddar, mozzarella, or a blend)

Vegetable oil for frying

Salt and pepper to taste

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In a large skillet, cook the ground beef over medium heat until browned, breaking it up with a spoon as it cooks.
Add the chopped onion and garlic to the skillet, and sauté until softened, about 3 minutes.
Stir in the taco seasoning and follow the package instructions, adding any necessary water to help the seasoning blend in. Simmer until the beef mixture is thickened.
Remove the skillet from heat and let the mixture cool slightly.
Lay the flour tortillas flat on a clean surface. Place a portion of the beef mixture in the center of each tortilla, then sprinkle with cheese.
Roll up each tortilla, folding in the sides as you go to make a sealed cylinder.
Heat vegetable oil in a large skillet over medium heat. Once the oil is hot, carefully add the chimichangas, seam side down. Fry until golden and crispy on all sides, about 3-4 minutes per side.
Remove from the skillet and drain on paper towels.

For extra crispiness, ensure the oil is hot before frying.

Customize the filling with your favorite toppings like jalapeños, diced tomatoes, or beans.

Leftovers can be stored in an airtight container in the fridge for up to 3 days.