ground beef, lean
minced or pressed, optional
flour tortillas, whole wheat
Brown together ground beef, onion and garlic in a heavy frying pan over medium heat, stirring until meat loses its pinkness.
Add salt and chili poweder, blending well.
Place ½ cup of the ground beef filling, ½ cup shredded chesse and ¼ cup diced tomatoes onto one half of each tortilla.
Fold other half over filling, pressing it down to remove any air pockets.
Pour oil into large skillet to ¼ inch depth.
When oil is hot, place filled tortillas into pan a few at a time.
Sauté over medium to high heat until golden on each side, about 45 seconds per side.
Remove from pan onto paper towelling.
Cut into wedges to serve.