Chimicangas

1 lb Ground beef

1 md Sized chopped onion

1/2 c Enchilada sauce (canned is

-fine) first, make the meat filling Brown the meat and drain. Add the onion, cook until soft. Add the sauce and let simmer for 10 minutes Now you`re ready to really start. 12 flour tortillas(7 inches in diameter) 2 1/4 cups of meat filling(from above) 1 1/2 to 2 cups each of shredded cheddar cheese, shredded lettuce, and chopped green onions or radishes Sour cream Spoon 3 tablespoons of the filling down the center of tortilla. Fold tortilla around filling, and fasten with wooden toothpicks. Assemble only 2 or 3 at a time, or the tortilla will absorb liquid from the filling. Fry in 1 inch of hot oul over medium heat (350degrees), turning, until golden; takes 1 to 2 minutes. Lift from fat with a slotted spoon, draining, then place on a thick layer of paper towels; keep in a warm place until all are cooked. Serve garnished with 2 or 3 tablespoons each shredded cheese, lettuce, and radishes or green onions, and add sour cream to taste. Do not forget to remove the toothpicks before serving. I`ve done it once, and it is extremely painful. These aren`t quite like the ones you get in restaurants, because they use huge platter-sized tortillas. They are still a grease maniac`s dream--very greasy, very tasty. You can use animal fat or lard to fry up the chimichangas, I believe, but I would suggest using vegetable oil. It works just fine, and the other way will probably cause a cholesterol overload. Otherwise, it`s fantastic.