Fresh cheesy beef wraps (Print Version)

# Ingredients:

→ Beef Mixture

01 - 1 lb of ground beef (try 80/20 for a richer taste)
02 - 1 small onion, chopped finely
03 - 2 garlic cloves, minced
04 - 1 teaspoon of chili powder
05 - 1 teaspoon ground cumin
06 - 1/2 teaspoon sea salt
07 - 1/2 teaspoon smoked paprika
08 - 1/4 teaspoon freshly cracked black pepper
09 - Half a cup of tomato sauce
10 - 1 cup Monterey Jack cheese, shredded
11 - 1 cup of cheddar cheese, shredded

→ Chimichanga Wraps

12 - 8 burrito-sized flour tortillas
13 - Vegetable oil for frying

→ Extras for Serving

14 - Sour cream
15 - Pico de gallo or salsa
16 - Guacamole
17 - Shredded lettuce
18 - Diced tomatoes

# Instructions:

01 - Start by browning the beef in a heated skillet on medium heat. Toss in the garlic and onions and cook until soft, about 5 minutes. Sprinkle in smoked paprika, cumin, salt, chili powder, and black pepper. Let the spices heat up for a minute to deepen their flavor. Add tomato sauce and simmer the mixture for 5 minutes until it thickens. Stir in shredded cheddar and Monterey Jack cheese before letting the meat filling cool slightly.
02 - Pop tortillas in the microwave for 10-15 seconds so they bend easily. Spoon about 1/3 cup of beef mix into the middle of a tortilla. Tightly roll it up, folding the sides in first to seal off the filling.
03 - In a deep pan, heat about an inch of vegetable oil to 350°F (175°C). Put each rolled tortilla with the seam-side facing down into the oil. Fry about 3 or 4 minutes per side, flipping each until the tortillas are golden and crisp. Remove with tongs, then set them on paper towels to soak up the extra oil.
04 - Serve while warm. Top your chimichangas with things like guac, sour cream, or salsa. Pair them with some sides like refried beans or rice if you want a full meal.

# Notes:

01 - Opt for quality tortillas – They're easier to handle and less likely to tear.
02 - Keep an eye on the oil temperature – 350°F (175°C) helps achieve a perfect crisp.
03 - Don't overstuff – Too much filling might cause the chimichangas to crack open while frying.
04 - Use toothpicks – Secure the wraps if you're worried they'll uncurl when frying.
05 - Store leftovers in an airtight container in the fridge for up to 3 days, or freeze them for a maximum of 3 months.
06 - Reheating tips: Bake in the oven at 375°F for 15 minutes, air fry at 350°F for 7 minutes, or microwave for 1-2 minutes (though it won't stay crispy that way).

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