Chimichangas

Ingredients

• 0.3 cup knudsen cream sour
• 1 tsp pepper red crushed
• 8 6-inch flour tortillas ()
• 0.3 cup cilantro leaves fresh finely chopped
• 2 cloves garlic minced
• 1 lb ground beef lean
• 2 cups oil 
• 0.5 cup onions finely chopped
• 1 tsp oregano leaves dried
• 6 oz velveetaâ cut into 8 slices
• 6 oz velveetaâ cut into 8 slices

Equipment

• frying pan
• baking sheet
• paper towels
• sauce pan
• toothpicks

Directions

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