In a large skillet, brown the ground beef over medium-high heat, breaking it up finely while cooking.

Once no pink remains, drain any excess grease.

Add the diced onion to the beef and cook until softened, about 3 minutes. Stir in the minced garlic for 1 minute until fragrant.

Now, incorporate the taco seasoning (or your homemade blend). Cook the spices for 30 seconds, letting them toast slightly.

Stir in the beef broth (or water) and the drained diced green chilies. Simmer, stirring occasionally, until the liquid has mostly evaporated and the mixture is thick and sticky.

Remove the pan from heat and stir in the refried beans. Season with salt and pepper.

Warm the flour tortillas slightly in the microwave wrapped in a damp paper towel for 30 seconds, or heat them briefly in a dry skillet. This makes them pliable.

Lay a warmed tortilla flat. Spread a spoonful of the beef and bean mixture slightly below the center, leaving about an inch of border.

Sprinkle a generous amount of the shredded cheese blend over the filling.

Fold the left and right sides of the tortilla over the filling, meeting in the middle. Then, tightly fold the bottom edge up and over the sides, tucking it snugly against the filling. Roll the burrito away from you until you reach the top edge. Set aside, seam-side down.

Heat the vegetable oil in a deep, heavy-bottomed pan to 350-375°F.

Carefully place 1-2 chimichangas, seam side down, into the hot oil. Fry for 2-3 minutes per side, turning with tongs until golden brown and crispy all over.

Drain on a wire rack lined with paper towels immediately after frying.