toppings for chimichangas, such as: shredded lettuce, salsa, enchilada sauce, guacamole, sour cream
In a large skillet, cook the ground beef over medium heat, breaking up the chunks with the back of a spoon. Season with the taco seasoning mix and cook, stirring, until browned. Drain any fat.
Lay out the tortillas and divide the beans, meat, and cheese in a line across the bottom third of the tortillas.
Roll up the tortilla tucking in the sides as you go.
Heat the griddle and place the rolled burritos. Cook, turning occasional until all sides are crisp..
Serve with toppings
Chimichangas can also be fried. Heat several inches of hot oil in an electric fryer or heavy pot. Place one or two thawed burritos at a time in the hot oil and cook 5 minutes, turning. To make the burritos for the freezer: chill the meat mixture prior to assembling the burritos. Wrap in deli wraps and place in a ziptop freezer bag. Store in the freezer until ready to serve.To bake: place thawed burritos on baking sheet and bake for 25 minutes at 350 degrees.