Crispy Beef Chimichangas

Step 1

Place a 10-inch skillet over medium-high heat and add the ground beef and diced onion, breaking the beef into pea-sized pieces as it cooks, stirring every 15 seconds until no pink remains, about 4 minutes total.

Step 2

Sprinkle the chili powder over the cooked beef and stir for 15 seconds until it smells strongly fragrant, then remove the skillet from heat.

Step 3

Stir 0.5 cups of the shredded cheese into the beef mixture until melted and uniform, about 20 seconds.

Step 4

Place one flour tortilla on a cutting board and spoon about 3 tablespoons of the beef-cheese mixture into the center, then sprinkle 1 tablespoon of the remaining cheese on top.

Step 5

Fold the left and right edges of the tortilla 2 inches toward the center, covering part of the filling, then roll the bottom edge up and over the filling and keep rolling tightly away from you until completely sealed.

Step 6

Repeat steps 4 and 5 with the remaining three tortillas, beef, and cheese until all four chimichangas are assembled and placed seam-side down on the cutting board.

Step 7

Pour 0.5 cup of vegetable oil into a 10-inch skillet and set the heat to medium-high, waiting until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 8

Carefully slide two chimichangas seam-side down into the hot oil and fry for 2 to 3 minutes, watching for the bottom to turn deep golden brown and the edges to look darker.

Step 9

Flip each chimichanga with tongs and fry the other side for 2 to 3 minutes until it is deep golden brown, then transfer to a paper-towel-lined plate.

Step 10

Repeat steps 8 and 9 with the remaining two chimichangas, then serve immediately with sour cream and salsa on the side.