Chimichangas

Directions

1. 1
   Brown meat in large skillet on medium-high heat; drain.
2. 2
   Add onions, garlic, oregano and crushed pepper; cook 5 min.
3. 3
   of until onions are tender, stirring occasionally.
4. 4
   Spoon 1/4 cup meat mixture onto center of each tortilla; top with VELVEETA.
5. 5
   Fold in all sides of tortillas to completely enclose filling; secure with wooden toothpicks.
6. 6
   Place in single layer on baking sheet.
7. 7
   Refrigerate 20 min.
8. 8
   Heat oil in large saucepan on medium-high heat.
9. 9
   Add chimichangas, 2 at a time; cook 5 min.
10. 10
    or until golden brown.
11. 11
    Drain on paper towels.
12. 12
    Remove and discard toothpicks.
13. 13
    Serve chimichangas topped with sour cream and cilantro.