Crispy Chimichangas

Ingredients

• 1 pound chorizo 
• 8 ounce carton cream sour
• 12 10-inch flour tortillas ()
• 0.5 cup bell pepper green chopped
• 1 pound ground beef 
• 0.5 teaspoon ground cumin 
• 6 ounce carton guacamole frozen thawed
• 4 ounces monterrey jack cheese shredded
• 2.2 ounce olives ripe drained sliced canned
• 0.5 cup onion chopped
• 1 teaspoon oregano dried whole
• 15 ounce refried beans canned
• 4 ounces cheddar cheese shredded
• 1 cup tomatoes chopped
• 12 servings vegetable oil 
• 0.5 cup wheat germ 

Equipment

• frying pan
• baking sheet
• oven
• aluminum foil
• dutch oven

Directions

1. Cook chorizo, ground beef, onion, and green pepper in a large skillet over medium heat until browned, stirring until meat crumbles; drain. Stir in beans and next 3 ingredients.
2. Wrap tortillas in aluminum foil; heat at 350 for 15 minutes. Working with 1 tortilla at a time, spoon about 1/3 cup meat mixture just below center of tortilla. Fold over left and right sides of tortilla to partially enclose filling. Fold remaining edges to form a rectangle, and secure with a wooden pick. Repeat procedure with remaining tortillas and meat mixture.
3. Pour vegetable oil to depth of 2 to 3 inches into a Dutch oven; heat to 37
4. Fry filled tortillas in hot oil 1 to 2 minutes or until golden.
5. Drain.
6. Remove wooden picks.
7. Place chimichangas on an ungreased baking sheet.
8. Sprinkle with cheeses. Broil 5 1/2 inches from heat (with electric oven door partially opened) 1 minute or until cheese melts. Top with guacamole, sour cream, tomato, and olives.