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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 deep frier with 4 inches of oil on medium heat, fry folded tortilla, turning until golden about 1 to 2 minutes. Drain on paper towels and keep warm.
Garnish with cheese, lettuce, and onion.













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