Chimichangas

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 slices of Cheese

2 cups oil

1/4 cup Sour Cream

1/4 cup finely chopped fresh cilantro

Brown meat in large skillet on medium-high heat; drain. Add onions, garlic, oregano and pepper; mix well. Cook until onions are tender, stirring occasionally; drain. Place1/4 cup meat mixture onto center of each tortilla; top with cheese. Fold in all sides of tortillas to completely enclose filling; secure with wooden toothpicks. Place in single layer on baking sheet; cover. Refrigerate 20 min. Heat oil in large saucepan on medium-high heat. Add tortilla pouches, 2 at a time; cook 5 min. or until golden brown. Drain. Remove toothpicks. Serve topped with sour cream and cilantro.