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1.
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Brown together ground beef, onion and gaarlic in a heavy frying pan over medium heat, stirring untilmeat loses its pinkness.
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2.
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Add salt and chili poweder, blending well.
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3.
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Place 1/2 cup of the ground beef filling. 1/2 cup shredded chesse and 1/4 cup diced tomatoes onto one-half of each tortilla. Fold other half ocer filling, pressing it down to remove any air pockets.
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4.
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Pour oil into large skillet to 1/4 inch depth.
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5.
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When oil is hot, place filled tortillas into pan a few at a time. Saute over medium to high heat until golden on each side, about 45 seconds per side.
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6.
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Remove from pan onto paper towelling. Cut into wedges to serve.
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