|Chorizo||1 Pound, casings removed|
|Ground beef||1 Pound|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Canned refried beans||15 Ounce (1 Can)|
|Wheat germ||1⁄2 Cup (8 tbs)|
|Dried whole oregano||1 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|10 inch flour tortillas||12|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
|Shredded monterey jack cheese||4 Ounce (1 Cup)|
|Shredded cheddar cheese||4 Ounce (1 Cup)|
|Frozen guacamole||6 Ounce, thawed (1 Carton)|
|Sour cream||8 Ounce (1 Carton)|
|Chopped tomato||1 Cup (16 tbs)|
|Canned sliced ripe olives||2 1⁄4 Ounce, drained (1 Can)|
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.
Wrap tortillas in aluminum foil; heat at 350° 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.
Pour vegetable oil to depth of 2 to 3 inches into a Dutch oven; heat to 375°.
Fry filled tortillas in hot oil 1 to 2 minutes or until golden.
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.