Instructions:
- Heat the vegetable oil in a skillet over medium heat. Add the chopped onion and minced garlic, cooking until they soften, about 2-3 minutes.
- Add the ground beef to the skillet, breaking it apart with a spatula, and cook until browned and cooked through, usually about 5-7 minutes.
- Stir in the taco seasoning and beef broth. Allow the mixture to simmer for 5 minutes until the liquid reduces slightly. If using, add the drained green chiles and stir to combine. Remove the skillet from heat.
- Lay out the flour tortillas on a flat surface. Spoon a portion of the beef filling onto each tortilla, then sprinkle with a generous amount of shredded cheese.
- Fold the sides of each tortilla over the filling, then roll it up tightly into a burrito shape.
- Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C). Carefully place each chimichanga seam-side down into the hot oil, frying in batches if necessary to avoid overcrowding the skillet.
- Fry the chimichangas until they are golden brown and crispy on all sides, usually about 2-3 minutes per side. Use tongs to carefully remove them from the oil and place them on a paper towel-lined plate to drain any excess oil.
- Serve the chimichangas hot, with optional toppings such as sour cream, guacamole, salsa, and shredded lettuce and tomatoes.
- Enjoy your delicious homemade Beef and Cheese Chimichangas!
