Crispy Chimichangas

• 1 pound chorizo, casings removed
• 1 pound ground beef
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 1 (15-ounce) can refried beans
• 1/2 cup wheat germ
• 1 teaspoon dried whole oregano
• 1/2 teaspoon ground cumin
• 12 (10-inch) flour tortillas
• Vegetable oil
• 1 cup (4 ounces) shredded Monterey Jack cheese
• 1 cup (4 ounces) shredded Cheddar cheese
• 1 (6-ounce) carton frozen guacamole, thawed
• 1 (8-ounce) carton sour cream
• 1 cup chopped tomato
• 1 (2.2-ounce) can sliced ripe olives, drained

1. Cook chorizo, ground beef, onion, and green pepper in a large skillet over medium heat until browned, stirring until meat crumbles; drain. Stir in beans and next 3 ingredients.
2. Wrap tortillas in aluminum foil; heat at 350u0b0 for 15 minutes. Working with 1 tortilla at a time, spoon about 1/3 cup meat mixture just below center of tortilla. Fold over left and right sides of tortilla to partially enclose filling. Fold remaining edges to form a rectangle, and secure with a wooden pick. Repeat procedure with remaining tortillas and meat mixture.
3. Pour vegetable oil to depth of 2 to 3 inches into a Dutch oven; heat to 375u0b0. Fry filled tortillas in hot oil 1 to 2 minutes or until golden. Drain. Remove wooden picks. Place chimichangas on an ungreased baking sheet. Sprinkle with cheeses. Broil 5 1/2 inches from heat (with electric oven door partially opened) 1 minute or until cheese melts. Top with guacamole, sour cream, tomato, and olives.

chorizo, ground beef, onion, green pepper, beans, germ, oregano, ground cumin, flour tortillas, vegetable oil, shredded monterey jack cheese, cheddar cheese, frozen guacamole, sour cream, tomato, olives

Taken from www.myrecipes.com/recipe/crispy-chimichangas (may not work)