Chimichangas (Deep Fried Burritos)

1 lb Ground meat, browned and

-drained 1 md Onion, chopped

1/2 c Red chile sauce or enchilada

-sauce 12 Flour tortillas

Oil for frying 2 c Cheddar cheese

2 c Shredded lettuce

2 c Chopped green onions

In a large skillet, brown meat and drain. Add onion and chile or enchilada sauce. Spoon about 3 tbsp of meat filling in center of each tortilla. Fold tortilla, tucking in ends, and fasten with wooden toothpicks. Only assemble 2 or 3 at a time as tortilla will absorb liquid from sauce. In a large frying pan, with 1 inch of oil over medium heat, fry folded tortilla, turning until golden about 1 to 2 minutes. Drain on paper towels and keep warm.l Garnish with cheese, lettuce, and onion. Yield: 12 Chimichangas or fried burritos From: "Celebrate San Antonio - A Cookbook" by the San Antonio Junior Forum, 1986. ISBN 0-961917-0-0 Posted by: Karin Brewer, Cooking Echo, 8/92