Recipe: Chimichangas (Deep Fried Burritos) (not Senor Froggy Bruchi's)

CHIMICHANGAS (DEEP FRIED BURRITOS)
Source: Celebrate San Antonio - A Cookbook by the San Antonio Junior Forum, 1986
Makes 12 Chimichangas

1 lb ground meat, browned and drained
1 medium onion, chopped
1/2 cup red chile sauce or enchilada sauce
12 flour tortillas
oil for frying
TO SERVE:
2 cups shredded cheddar cheese
2 cups shredded lettuce
2 cups 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 large frying pan, with 1-inch of oil over 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.