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Chimichanga
6     Each     Flour Tortillas
1     Lb     Ground Meat
1/2     Cup     Diced Onion
1     Package     Old El Paso® Taco Seasoning Mix
1/2     Lb     Shredded Cheddar Cheese
1/2     Cup     Water
          Aluminum Foil

When I first moved to Texas, this was one of the first Mexican dishes I was introduced to. I fell in love with them and I think this recipe is as close as I can get to what was served in that little Mexican restaurant. My wife can't pronounce Chimichanga, so she refers to them as "Mexican Egg Rolls".

Directions:
In a large skillet, brown the Ground Meat and Chopped Onions, draining off any excess fat. Put the Old El Paso® Taco Seasoning Mix and the Water in the saucepan and mix thoroughly. Remove from the heat.
Place 1/2 cup of water in the back corner of a Microwave and heat for 30 seconds. Place one Tortillas shell in the center of the microwave, leaving the water in the back corner, and heat for 15 seconds. (This will make the Tortillas shell pliable and easier to work with.) Remove the Tortillas immediately from the microwave and put two heaping serving spoons of the meat mixture in the center of the shell. Place a serving spoon of the Shredded Cheddar Cheese over the top of the meat and roll the tortilla up, folding both sides over as you do. Put the tortilla back in the microwave, seam side down, and heat for another 20 seconds. Remove from the microwave and wrap in a piece of aluminum foil. Once they have cooled, place them in the refrigerator for at least 6 hours prior to cooking them. (Note: These freeze extremely well and all they need is to be thawed prior to cooking them.)
Heat Vegetable Oil in a Deep Fat Fryer to 350 degrees. Place one of the Chimichangas in the hot oil and cook until it is golden brown. Serve with Sour Cream and additional Shredded Cheddar Cheese.