6 oz. sausage
1 lb. ground beef
1/2 c. chopped onion
1 clove minced garlic
1/4 c. sliced olives
Cooking oil
12 (8 inch) flour tortillas
1 c. shredded Monterey Jack or Muenster cheese
1 c. sour cream
1 (8 oz.) can tomato sauce

Cook sausage until crumbly; add beef and cook medium-high until no longer red. Add onion and garlic. Cook and stir until onion is soft.

Add tomato sauce. Mix well land bring to boil. Reduce heat to simmer covered for 15 minutes. Stir in olives. Soften tortillas according to package directions. For each chimichanga, put 1/2 cup meat mixture on bottom of tortilla.

Spread to within 1 1/2 inch of bottom and sides. Sprinkle with round tablespoon cheese. Fold bottom of tortilla up over filling; fold in sides. Roll up and fasten with wooden toothpicks.

Pour oil in deep, heavy skillet to depth of 1 inch. Fry chimichangas turning only once, until golden (about 2 to 3 minutes). Drain on paper towel. Remove toothpick and serve with sour cream.