- 6 flour tortillas
- 1 pound ground beef
- 1 medium onion, chopped
- 1/2 cup enchilada sauce
- Salt and black pepper to taste
- Vegetable oil
- 2 cups shredded Cheddar cheese
- 2 cups shredded lettuce
- 2 cups chopped green onions
- Garnishing: chopped tomatoes, guacamole and sliced black olives
Adapted from texasrecipes.tumblr.com
Preheat oven to 350 degrees F. Wrap tortillas in aluminum foil, and heat in oven 15 minutes or until hot.
In a large frying pan over medium-high heat, brown ground beef; drain, leaving beef in the pan. Add onion, chile or enchilada sauce, salt, and pepper; cook 2 to 3 minutes or until onions are transparent.
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.
In a large pot or deep fryer over medium heat, add at least 4 inches of vegetable oil. Heat oil to 375 to 400 degrees.
Fry the chimichangas, 1 or 2 at a time, 3 minutes or until golden brown. Remove from oil, drain and place on serving plates.
Top with Cheddar cheese, lettuce, green onions, chopped tomatoes, guacamole, sliced black olives and any optional ingredients that you prefer.