Cheesychangas

• 1 lb. ground beef
• 1/2 cup finely chopped onions
• 2 cloves garlic, minced
• 1 tsp. dried oregano leaves
• 1 tsp. crushed red pepper
• 8 flour tortillas (8 inch)
• 6 oz. VELVEETA, cut into 8 slices
• 2 cups oil
• 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1/4 cup finely chopped cilantro

1. Brown meat in large skillet on medium-high heat; drain.
2. Add next 4 ingredients; mix well.
3. Cook until onions are tender, stirring occasionally; drain.
4. Spoon 1/4 cup meat mixture onto center of each tortilla; top with VELVEETA.
5. Fold in all sides of tortilla to completely enclose filling; secure with toothpicks.
6. Place in single layer on baking sheet.
7. Refrigerate 20 min.
8. Heat oil in large saucepan on medium-high heat.
9. Add tortilla pouches, 2 at a time; cook 5 min.
10. or until golden brown.
11. Remove from oil; drain on paper towels.
12. Discard toothpicks.
13. Top with sour cream and cilantro.

ground beef, onions, garlic, oregano, red pepper, flour tortillas, velveeta, oil, s, cilantro

Taken from www.kraftrecipes.com/recipes/cheesychangas-64837.aspx (may not work)