Categories: Ground beef, Mexican, Beef 
      Yield: 6 servings 
  
      1 lb Ground beef                       1/2 c  Enchilada sauce (canned is 
      1 md Sized chopped onion                      -fine) 
  
  first, make the meat filling Brown the meat and drain. Add the onion, cook 
  until soft.  Add the 
   
  sauce and let simmer for 10 minutes Now you're ready to really start. 12 
  flour tortillas(7 inches in diameter) 2 1/4 cups of meat filling(from 
  above) 1 1/2 to 2 cups each of shredded cheddar cheese, shredded lettuce, 
  and chopped green onions or radishes Sour cream 
   
  Spoon 3 tablespoons of the filling down the center of tortilla. 
   
  Fold tortilla around filling, and fasten with wooden toothpicks.  Assemble 
  only 2 or 3 at a time, or the tortilla will absorb liquid from the filling. 
  Fry in 1 inch of hot oul over medium heat (350degrees), turning, 
   
  until golden; takes 1 to 2 minutes.  Lift from fat with a slotted spoon, 
  draining, then place on a thick layer of paper towels; keep in a warm place 
  until all are cooked. Serve garnished with 2 or 3 tablespoons each shredded 
  cheese, lettuce, 
   
  and radishes or green onions, and add sour cream to taste. Do not forget to 
  remove the toothpicks before serving.  I've done 
   
  it once, and it is extremely painful. These aren't quite like the ones you 
  get in restaurants, because 
   
  they use huge platter-sized tortillas.  They are still a grease maniac's 
  dream--very greasy, very tasty.  You can use animal fat or lard to fry up 
  the chimichangas, I believe, but I would suggest using vegetable oil. It 
  works just fine, and the other way will probably cause a cholesterol 
  overload.  Otherwise, it's fantastic.