Chimichangas

Directions

1. 1
   In heavy 2-quart saucepan heat 2 tablespoons corn oil over medium heat.
2. 2
   Add meat and onion.
3. 3
   Cook, stirring, 5 minutes or until browned.
4. 4
   Stir in next 5 ingredients.
5. 5
   Stirring frequently, cook 12 minutes, or until no liquid remains.
6. 6
   Cool.
7. 7
   Soften tortillas according to package directions.
8. 8
   Spoon 3 to 4 tablespoons meat mixture on lower half of each tortilla, near edge. Fold 2 opposite sides toward center.
9. 9
   Roll up from bottom.
10. 10
    Pour about 1 pint corn oil into a heavy skillet to depth of 1/2-inch, filling not more than 1/3 full.
11. 11
    Heat over medium heat.
12. 12
    Carefully add chimichangas, seam side down, a few at a time.
13. 13
    Fry, turning once, 1 to 2 minutes or until golden brown.
14. 14
    Drain on paper towel. Top with remaining ingredients.
15. 15
    You may use chicken or beef in place of the pork.