Chimichangas

1. In a large skillet, cook 1 pound lean ground beef, 1/2 cup onion and garlic until meat is brown and onion is tender. drain off fat. Stir in chile peppers, chile powder, cumin, salt, and pepper. Heat through. Set aside. 2. Preheat oven to 350. Wrap tortillas lightly in foil. bake 10 minutes. 3. Spoon1/3 cup filling down center of each tortilla. top with two tablespoons of cheese. Fold opposite sides of tortilla over the filling. Roll up the tortilla, starting from the bottom; secure ends with toothpicks. 3. In a deep saucepan, heat 1 in cooking oil to 375. fry filled tortillas, two or three at a time, about 1 minute on each side or until crisp and golden brown. drain on paper towels. Keep chimichangas warm in 300 degree oven until others are done.