Beef Chimichanga’s

6 (12- to 14- inch) flour tortillas
1 pound ground beef
1 medium onion, chopped
½ cup red chili sauce or enchilada sauce
Salt and black pepper to taste
Vegetable oil
2 cups shredded cheddar cheese
2 cups shredded iceberg lettuce
2 cups chopped green onions
Chopped tomatoes (optional)
Guacamole (optional)
Sliced black olives (optional)

Microwave tortillas to warm. In a large frying pan over medium-high heat, brown beef; drain, leaving beef in the pan. Add onion, chile or enchilada sauce, salt, and pepper; cook 2 to 3 minutes or until onions are transparent.
In the center of each warm tortilla, spoon 1/6 of meat filling. Fold tortilla, tucking in the ends to make a secure fat tube.
In large pot or deep fryer over medium heat, add at least 4 inches of vegetable oil. Heat oil to 375 to 400 degrees. Fry the chimichangas, 1 or 2 at a time, 3 minutes or until golden brown. Remove from oil, drain and place on serving plates. Top with cheddar cheese, lettuce, green onions, and any additional ingredients that you prefer. Makes 6 chimichangas.