Deep-Fried Beef & Bean Chimichangas

Heat a large skillet over medium-high heat. Cook the ground beef, breaking it apart with a spatula, until fully browned, about 7 minutes. Drain any excess fat.

Add the diced onion to the beef and cook for 3 minutes until softened. Stir in the garlic, cumin, chili powder, and smoked paprika. Cook for 1 more minute until fragrant.

Stir in the diced green chiles and refried beans. Mix until the filling is well combined and heated through. Season with salt and pepper. Remove from heat and let cool for 5 minutes.

Warm the flour tortillas briefly on a dry skillet or in the microwave so they are pliable and easy to fold.

Place about 1/2 cup of filling down the center of each tortilla. Top with 2 tablespoons of shredded Monterey Jack cheese. Fold the sides inward, then roll from the bottom up into a tight, sealed package. Secure with toothpicks if needed.

Heat 3 cups of vegetable oil in a large, deep skillet or Dutch oven to 350 degrees. The oil should be deep enough to come at least halfway up the chimichanga.

Carefully lower 2 chimichangas at a time, seam-side down, into the hot oil. Fry for 2 to 3 minutes per side until evenly deep golden brown and crispy. Transfer to a paper towel-lined plate.

Remove any toothpicks. Place each chimichanga on a plate and ladle warm enchilada sauce over the top. Add a dollop of sour cream and a generous scoop of guacamole.

Sprinkle with the remaining shredded cheese, shredded lettuce, and diced tomato. Serve immediately.