Instructions: Brown ground chuck in a large skillet over medium heat, stirring until it crumbles; drain well. Stir in onion and next 4 ingredients; add 1/2 cup tomato sauce.

Spoon about 1/3 cup of meat mixture off center of tortilla. Fold edge nearest filling up and over filling, just until mixture is covered. Fold in opposite sides of tortilla to center; roll up. Secure with wooden picks. Repeat with remaining filling and tortillas.

Pour oil to depth of 3 inches in a deep fat fryer; heat to 375 degrees.

Fry chimichangas 2 minutes or until golden, turning once. Drain well on paper towels. Remove wooden picks. Arrange chimichangas on serving plates.

Garnish with sour cream and sprinkle with shredded cheese.

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