1 pound ground beef
1/2 cup chopped onion
1 clove garlic, — minced
1 1/3 tbs. all-purpose flour
1 8 3/4 ounce can whole kernel corn, — drained
1 8 ounce can tomato sauce
1 7 1/2 ounce can tomatoes, — cut up
2 tablespoons chili powder
8 10 inch flour tortillas
1 cup shredded cheddar cheese cooking oil sour cream picante sauce
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For filling, in a large skillet cook ground beef, onion and garlic until meat is brown and onion is tender. Drain off fat, then stir in flour. Stir corn, tomato sauce, undrained tomatoes, and chili powder into meat mixture. Cook and stir until thickened and bubbly. Cook and stir for one minute more. Meanwhile, stack tortillas and wrap tightly in foil. Heat in a 350 degree oven for 10 minutes to soften. Or heat tortillas in microwave for 10 seconds each before adding filling. Spoon 1/4 cup filling down center of each tortilla. Top each with about 2 tablespoons cheese. Fold in the 2 sides envelope fashion. Roll up each tortilla, starting from one of the short sides. Secure with wooden toothpicks. In a heavy deep skillet or saucepan heat bout 1 inch of oil to 375 degrees. Fry filled tortillas, 2 or 3 at a time, about 1 minute on each side or until crisp and golden brown. Drain on paper towels. Keep chimichangas warm in a 300 degree oven while frying remaining ones. To serve remove toothpicks and garnish with sour cream, picante sauce and additional cheese, if desired.