In a skillet over medium heat, cook the ground beef until it’s beautifully browned. Make sure to drain any excess grease that might linger.

Add taco seasoning and water to the beef, stirring well. Let that simmer for about 5-7 minutes until it thickens up nicely.

Stir in your cooked rice and refried beans, then remove it from the heat. Mix in the shredded cheese until it’s just starting to melt.

Spoon the hearty beef mixture evenly into each tortilla, folding them tightly into burritos and securing the seams as best as you can.

In a deep pan, heat the vegetable oil to 350 degrees F. Fry those chimichangas until they’re golden and crispy all around, then let them drain on paper towels to soak up any extra oil.

In a saucepan, melt butter over medium heat, then whisk in the flour, allowing it to cook for just about a minute.

Slowly add in the milk, cooking until it gets lovely and thick. Stir in the cheese, salt, and chili powder until you have a smooth, dreamy queso.

Place the chimichangas on plates, drenching them generously in that warm queso. For the finishing touch, sprinkle on the jalapeños and cilantro, adding a dollop of sour cream if you’d like.