chimichanga

Directions

1. cook ground beef until brown. drain grease, rinse with hot water. Preheat a deep pot of canola oil, in a food processor or bowl combine beef, refried beans, and nacho cheese soup. Take each tortilla and put about 4 tbsp of the beef mixture roll it up and pin it shut with a toothpick. when oil is hot enough to deep fry, place them one at a time in the oil cook long enough to just brown the outside of the tortilla until it is light golden brown. Take out and drain on paper towels. when they are all done serve hot top with sour cream, pico and cheese.