My father-in-law happened to stop by while these were still on the counter and after grabbing one said, “What are these? This is one of the best things I’ve ever had!”

Follow these simple steps to create a culinary masterpiece:
Cooking the Beef: In a large skillet, cook the ground beef over medium heat until no longer pink. Drain any excess fat.
Adding Flavors: Stir in the refried beans, chopped onion, 1/2 cup of tomato sauce, chili powder, minced garlic, and ground cumin.
Assembling the Chimichangas: Spoon about 1/3 cup of the beef mixture off-center on each tortilla. Fold the edge nearest the filling up and over to cover. Fold in both sides and roll up, fastening with toothpicks.
Preparing the Sauce: In a large saucepan, combine the chopped green chilies, jalapeno peppers, and the remaining tomato sauce. Heat through.
Frying to Perfection: In an electric skillet or deep-fat fryer, heat 1 inch of oil to 375°. Fry the chimichangas for 1-1/2 to 2 minutes on each side or until browned.
Final Touch: Drain the chimichangas on paper towels, then sprinkle generously with shredded cheddar cheese. Serve with the prepared sauce.