CRISPY TUCSON CHIMICHANGAS

1 pound ground beef or ground turkey
1 medium onion, chopped
2 cloves garlic, minced
1 (14 1/2 ounces) can whole tomatoes, drained, cut up
1/3 cup salsa
1 1/2 to 2 teaspoons chili powder
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/8 teaspoon cayenne
1 cup refried beans
Crisco Oil for deep frying
6 (8 inch) flour tortillas
FOR SERVING:
3/4 cup shredded Monterey jack cheese
Salsa, if desired

Brown ground meat, onion and garlic in electric skillet at 365 degrees F or in large heavy skillet on medium- high heat. Drain.

Stir in tomatoes. 1/3 cup salsa, chili powder, thyme, salt and cayenne. Simmer at 300 degrees F or on medium-low heat for 10 to 15 minutes or until mixture is thickened. Stir occasionally. Remove from heat. Stir in refried beans.

Heat 2 or 3 inches Crisco Oil to 365 degrees F in deep fryer or deep saucepan.

Place 1/2 cup beef mixture in center of each tortilla. Fold opposite sides of tortilla to center over beef mixture. Fold ends toward center. Secure with wooden toothpick.

Fry 1 or 2 at a time in oil heated to 365 degrees F. Fry 1 1/2 to 2 minutes, until golden brown. Turn as needed for even browning. Drain on paper towels.

Sprinkle each with 2 tablespoons cheese. Serve immediately with salsa, if desired.

Hint: Serve them with a sliced tomato salad and some Spanish rice.

Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: Crisco Cooking Classics, Procter and Gamble, 1989