1 lb. ground beef
8 oz. Chorizo sausage, casing removed
1 med. onion, chopped
1/4 c. chopped fresh cilantro
1 (4 oz.) can diced green chilies
1 c. shredded Cheddar cheese (4 oz.)
12 (10 inch) flour tortillas
Vegetable oil
Salsa
Dairy sour cream

In a large skillet, fry ground beef, chorizo and onion until meat are cooked; drain off excess fat. Stir in cilantro, chilies and cheese. Place about 1/3 cup meat mixture in center of a tortilla. Fold in 4 sides, envelope style; secure with a wooden pick. Repeat with remaining tortillas and meat filling. Pour oil to a 3/4 inch depth in a large skillet. Fry 3 or 4 stuffed tortillas at a time until both sides are golden brown; drain on paper towels. Cover with foil. Serve with Salsa and sour cream for topping. Makes 12 chimichangas or 6 servings.