Chorizo Chimichanga

6(12-14inch) flour tortillas
1 lb ground Chorizo
1 medium onion, chopped
1/2 cup red chili sauce or enchilada sauce
salt and black pepper
1/2 tablespoon vegetable oil
2 cups shredded cheddar cheese
2 cups shredded iceberg lettuce
2 cups chopped green onions
chopped tomatoes
guacamole (optional) not included

Preheat oven to 350 degrees F. Warp stacked tortillas in aluminum foil, and heat in oven 15 minutes or until hot. To microwave, wrap a stack of tortillas lightly in paper towels and warm on high for 6 or 7 seconds per tortilla.
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, and fasten with wooden toothpicks. NOTE: Assemble only 2 or 3 at a time, as the tortilla will absorb liquid from the sauce.
In a large pot or deep fryer over medium heat, add at least 4 inches of vegetable oil. Heat oil to 375 to 400 degrees F. 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 optional ingredients that you prefer.

Number of Servings: 6

Recipe submitted by SparkPeople user LEMONS1995.