1 lb. lean ground beef 1/2 c. finely chopped onions 2 cloves garlic, minced 1 tsp. dried oregano leaves 1 tsp. crushed red pepper 8 flour tortillas (6 in.) 6 oz. VELVEETA®, cut into 8 slices 2 c. oil 1/4 c. BREAKSTONE'S or KNUDSEN Sour Cream 1/4 c. finely chopped fresh cilantro
What to do:
1. Brown meat in large skillet on medium-high heat; drain. Add onions, garlic, oregano and crushed pepper; cook 5 min. of until onions are tender, stirring occasionally. 2. Spoon 1/4 cup meat mixture onto center of each tortilla; top with VELVEETA. Fold in all sides of tortillas to completely enclose filling; secure with wooden toothpicks. Place in single layer on baking sheet. Refrigerate 20 min. 3. Heat oil in large saucepan on medium-high heat. Add chimichangas, 2 at a time; cook 5 min. or until golden brown. Drain on paper towels. Remove and discard toothpicks. Serve chimichangas topped with sour cream and cilantro.
