Instructions:
Cook the Beef: In a skillet over medium-high heat, add the ground beef and cook until browned. Drain off any excess liquid.
Combine Ingredients: In the same skillet, add the refried beans, chopped onion, minced garlic, ½ cup of tomato sauce, chili powder, cumin, oregano, and salt and pepper to taste. Cook for an additional 5 minutes over medium heat, stirring to combine.
Prepare Tortillas: Warm the tortillas in the microwave until they are pliable.
Heat Oil: In a deep skillet, add about an inch of oil and heat over medium-high heat.
Fill the Tortillas: Place an even amount of filling in the center of each tortilla. Fold one end over the filling, tuck in the sides, and roll it closed to form a packet. Secure each chimichanga with a toothpick.
Fry the Chimichangas: Carefully place the filled chimichangas in the hot oil. Fry until golden brown and crispy on both sides. This will happen quickly, so keep an eye on them.
Drain Excess Oil: Transfer the fried chimichangas to a paper towel-lined tray to drain excess grease.
Make the Sauce: In a saucepan over medium heat, combine the remaining tomato sauce, diced green chiles, and chopped jalapeños. Heat until warm, adding salt and pepper to taste if needed.
Serve: Ladle the sauce over the chimichangas, top with shredded cheese, and enjoy!
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