beef chimichangas

How To Make beef chimichangas

• 
  Step 1
  Remove and throw away chorizo casings. Heat a large skillet over high heat until hot. Reduce heat to medium and crumble chorizo into skillet. Brown for 6 to 8 minutes, stirring to separate meat.
• 
  Step 2
  Crumble beef into skillet with chorizo. Brown over medium-high heat for 6 to 8 minutes, stirring to separate meat. Add onion, garlic, and cumin; cook and stir for 4 minutes or until the onion is softened. Spoon off and discard fat from the skillet. Stir in black olives.
• 
  Step 3
  Stir in tomato sauce and bring to a boil over high heat. Reduce heat to low and cover; simmer for 15 minutes. After 15 minutes, uncover the skillet; increase heat to medium. Cook and stir for 5 minutes or until most of the liquid has evaporated and the meat is mostly coated with sauce.
• 
  Step 4
  Open bag of tortillas, but do not take them out or wrap them in plastic wrap. Heat on high in the microwave for 30 seconds, turn them over and heat 30 seconds more. Place 1/4 cup meat mixture in the center of 1 tortilla. Spread to within 1 1/2 inches of the bottom and side edges. Sprinkle with a slightly rounded tablespoon of cheese.
• 
  Step 5
  To form, fold bottom edge of tortilla up over filling; fold in side edges, then roll up to completely enclose filling. Secure top with wooden toothpicks.
• 
  Step 6
  Preheat oven to 250 degrees. Preheat deep fryer to 375 degrees or heat 1 inch oil in deep, heavy skillet over medium-high heat to 375 degrees; adjust heat to maintain temperature. Line baking sheet with paper towels.
• 
  Step 7
  Fry 2 to 3 chimichangas at a time in oil for 2 to 3 minutes until golden on all sides, turning occasionally. Remove with tongs; drain on paper towels. Keep warm in the oven on a prepared baking sheet.
• 
  Step 8
  Prepare a bed of shredded lettuce on serving plate. Place 2 chimichangas in lettuce. Spoon desired amount of your favorite salsa over top and add a dollop of sour cream. Enjoy!
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