Beef Chimichangas

Ingredients

• 6 (12-14 inch)  flour tortillas
• 1 lb ground beef
• 1 medium onion, chopped
• 1/2 cup red chili sauce or enchilada sauce
• salt and black pepper
• 1/2 tablespoon vegetable oil
• 2 cups shredded cheddar cheese
• 2 cups shredded iceberg lettuce
• 2 cups chopped green onions
• chopped tomato (optional)
• guacamole (optional)

Directions

1. 1

   Preheat oven to 350°F.

2. 2

   Wrap stacked tortillas in aluminum foil, and heat in oven 15 minutes or until hot. To microwave, wrap a stack of tortillas lightly in paper towels and warm on high for 6 or 7 seconds per tortilla.

3. 3

   In a large frying pan over medium-high heat, brown beef; drain, leaving beef in the pan.

4. 4

   Add onion, chile or enchilada sauce, salt, and pepper; cook 2 to 3 minutes or until onions are transparent.

5. 5

   In the center of each warm tortilla, spoon 1/6 of meat filling. Fold tortilla, tucking in the ends to make a secure fat tube, and fasten with wooden toothpicks. NOTE: Assemble only 2 or 3 at a time, as the tortilla will absorb liquid from the sauce.

6. 6

   In a large pot or deep fryer over medium heat, add at least 4 inches of vegetable oil. Heat oil to 375 - 400°F Fry the chimichangas, 1 or 2 at a time, 3 minutes or until golden brown. Remove from oil, drain and place on serving plates.

7. 7

   Top with Cheddar cheese, lettuce, green onions, and any optional ingredients that you prefer.