My father-in-law happened to stop by while these were still on the counter

Prepare the Meat Filling

1. Heat the Skillet: In a large skillet, heat vegetable oil over medium heat.
2. Sauté Aromatics: Add the chopped onion and minced garlic. Sauté until softened and fragrant, about 2-3 minutes.
3. Cook the Beef: Add the ground beef to the skillet. Cook until browned, breaking it up with a spoon as it cooks.
4. Drain Excess Grease: Once the beef is cooked through, drain any excess grease from the skillet.
5. Add Seasoning and Broth: Stir in the taco seasoning and beef broth. Simmer for 5-7 minutes, until the mixture has thickened slightly.
6. Optional Chiles: If using, stir in the drained green chiles and cook for an additional 2-3 minutes. Remove from heat and set aside.

Assemble the Chimichangas

1. Prepare Tortillas: Lay out the flour tortillas on a flat surface.
2. Add Filling and Cheese: Spoon a generous amount of the beef filling onto the center of each tortilla. Sprinkle shredded cheese over the beef filling.
3. Fold Tortillas: Fold the sides of the tortilla over the filling, then fold the bottom edge up and roll tightly to form a burrito-shaped chimichanga.
4. Heat Oil: Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C).
5. Fry Chimichangas: Carefully place the assembled chimichangas seam-side down into the hot oil, in batches if necessary, and fry until golden brown and crispy, about 2-3 minutes per side.
6. Drain Excess Oil: Remove the chimichangas from the oil and drain on paper towels to remove excess oil.

Serve and Enjoy

1. Serve: Serve the hot and crispy beef and cheese chimichangas with your favorite toppings such as salsa, sour cream, guacamole, or chopped cilantro.
2. Enjoy: Enjoy the delicious flavors of the Southwest with each bite of these homemade chimichangas!