°6 large flour tortillas
°1 pound ground beef
°1 cup water (to add to cooked and seasoned beef)
°2 cups cheese, grated
°1 can refried pinto beans
°2 cups vegetable oil (for frying the chimichangas)
GROUND BEEF SEASONING
°1 tablespoon chilli powder
°½ tbsp seasoned salt
°½ tablespoon ground cumin
°1 teaspoon black pepper
°1 teaspoon garlic salt (or garlic powder)
°½ teaspoon dried oregano
°½-1 cup of water
Brown ground beef in skillet on heat.
The meat is fully cooked when no pink is visible. Use a colander to drain any excess fat from the pan.Returning meat to skillet on medium heat.
Add all seasonings, water and mix well.Keep to simmer to the water is absorb.Heat vegetable oil in separate skillet on heat.
While the oil is heating, begin assembling the burritos.Place about a tablespoon of beans on one side of the tortilla and spread it out a bit close to the edge.
Then add one to two tablespoons of the meat mixture, then a pinch of cheese (a generous pinch)!Start rolling the tortilla over the mixture, once half-rolled, fold the sides towards the middle, then continue rolling until closed.
Roll as tightly as possible so that the mixture does not ooze.Keep rolling until all the burritos are done or you run out of mixture.Place burritos in hot oil SEW DOWN.
Frying on every side for 1 to two min, or to golden brown. Be sure to flip & frying sides of burritos as well,