1-Creating delicious beef chimichangas starts with simple steps that anyone can follow, perfect for busy parents or students new to cooking. First, brown 1 pound of lean ground beef in a nonstick skillet, breaking it apart as it cooks for even texture. When the beef is halfway done, add 1/2 cup of diced onion and continue cooking until the onion softens and the beef is fully cooked.

2-Next, stir in 1 minced garlic clove, 1 teaspoon of chili powder, 1/2 teaspoon of cumin, and 1/2 teaspoon of dried oregano, cooking for about 30 seconds to release the aromas. Then, mix in 1 (15-ounce) can of refried beans and 1/2 cup of tomato sauce from the 8-ounce can until well combined, and remove from heat. In a separate saucepan, warm the remaining tomato sauce from the 8-ounce can along with 1 (15-ounce) can of tomato sauce, 1 (4.5-ounce) can of green chilies, and 1 minced jalapeno over medium heat for a tasty topping.

3-To prepare the tortillas, heat each of the 8 (10-inch) flour tortillas in the microwave for about 20 seconds, covered with a damp paper towel, if they feel stiff. Place about 1/3 cup of the filling near one side of a tortilla, fold the nearest side over it, tuck in the sides, and roll it up, securing with wooden toothpicks. Heat about 2 inches of vegetable oil to 375 degrees in a deep frying pan and fry two chimichangas at a time for 2 minutes per side until crispy, then drain on paper towels. Finally, top with 1 1/2 cups of shredded Cheddar cheese or Colby Jack, the sauce, sour cream, and cilantro for a complete meal that serves up in just 35 minutes total.