Anyway, we recently adapted her recipe for chimichangas. They turned out awesome, and they freeze pretty well, so if you feel like cooking a ton of them, you can easily have several meals from it.
1 lb ground beef
about 1/2 a medium onion
1 regular can refried beans OR whole pinto beans
shredded cheese (about 1 cup)
about 8 flour tortillas
- Heat onions in a frying pan (in a little bit of oil). Add beef. Season to taste, using salt, pepper, cumin, garlic powder, etc.
- Once beef is browned, drain and cool for a few minutes.
- Build chimichangas one at a time by placing a little bit of the beef, a spoonful of the beans, and some cheese in the center of a flour tortilla.
- Roll chimichangas, folding two sides in for the "ends" and then folding the rest in on itself. Secure with a toothpick.
- Heat some vegetable oil in a small frying pan, enough that you have about 1/4 inch of oil in the bottom.
- Place chimichangas (we did two at a time) seam-side down in the hot oil. After it cooks for a few minutes, the tortilla will be golden brown and it should stay (mostly) closed. At this point, flip the chimichanga in the oil using tongs and/or other utensils, very carefully.
- Once brown on both sides, transfer to a plate covered with a paper towel to drain the oil.