Ingredients
For the Filling:
* 1 lb Ground beef (kefta)
* 1 tsp Chili powder
* 1 tsp Cumin (kamoun)
* 1/2 tsp Garlic powder
* 1/2 Onion, finely diced
* Salt & Pepper to taste
* 1 cup Shredded cheese (Cheddar, Monterey Jack, or Mozzarella)
* 1/2 cup Refried beans or black beans (optional)
For the Wrap & Frying:
* 6-8 Large flour tortillas
* Vegetable oil for frying
* 2 tbsp Melted butter (if baking instead of frying)
For Serving:
* Sour cream or Greek yogurt
* Fresh salsa or diced tomatoes
* Chopped cilantro
Instructions
* Cook the Meat: In a large skillet over medium heat, brown the ground beef with the diced onions. Drain any excess fat.
* Season: Add the chili powder, cumin, garlic powder, salt, and pepper. Stir well and cook for another 2–3 minutes. If using beans, stir them in now.
* Assemble: Lay a tortilla flat. Place a generous spoonful of the beef mixture in the center and top with a handful of shredded cheese.
* Fold: Fold in the sides of the tortilla, then roll it up tightly like a burrito. Use a little water or a toothpick to secure the edge if needed.
* Fry: Heat about 1 inch of oil in a skillet. Place the chimichangas seam-side down first. Fry for 2–3 minutes per side until golden brown and crispy.
* Drain: Place them on paper towels to remove excess oil.
* Serve: Serve hot with a dollop of sour cream and fresh salsa on top, just like in the photo.
Baking Alternative (Healthier):
If you don’t want to fry them, brush the outside of the rolled tortillas with melted butter and bake them at 200°C for about 15–20 minutes until crispy.
