Chimichangas

Brown ground beef, green pepper and onion. Drain. Add refried beans, picante sauce and cheese. Mix.

I use the soft taco size tortillas; this is a personal preference. Place a good amount of filling in the middle of the tortilla shell. This is again your preference, whether you like more meat than shell or more shell than meat. Did that make sense?

Fold up the bottom of tortilla. Fold over right and left side of tortilla, the fold over top. Use toothpicks to secure your folds. Remember to take them out after you have fried your chimichanga.

Fry until golden brown on both sides. I usually lean each one on edge to brown them too. I also tear up a tortilla in several pieces and fry them to use as chips. Drain and top with lettuce, tomatoes, cheese, picante sauce, sour cream, etc. Again, remember to remove you toothpicks!

Serve warm.