Beef Chimichangas

Beef Chimichangas


6 oz chorizo (mexican sausage, mild or medium)
1 lb ground beef
1/2 c finely chopped white onion
1 clove garlic, minced
1/2 tsp ground cumin
1 can(s) (8-oz.) tomato sauce
1/4 c sliced pitted ripe olives
12 flour tortillas, (8-in diameter)
1 c (4-oz) shredded monterey jack cheese
vegetable oil
sour cream
shredded lettuce
your favorite salsa


1. Remove and throw away chorizo casings. Heat large skillet over high heat until hot. Reduce heat to medium and crumble chorizo into skillet. Brown 6 to 8 minutes, stirring to separate meat.

2. Crumble beef into skillet with chorizo. Brown over medium-high heat 6 to 8 minutes, stirring to separate meat. Add onion, garlic and cumin; cook and stir 4 minutes or until onion is softened. Spoon off and discard fat from skillet.

3. Stir in tomato sauce and bring to a boil over high heat. Reduce heat to low and cover; simmer 15