Mini Spicy Beef Chimichangas

Spicy Beef Filling: 
1 lb ground beef
1/2 onion diced 
2 cloves garlic minced
2-3 chipotle peppers in adobo finely chopped
1 tbps adobo sauce 
2 tbps chili powder 
1/2 tsp cumin 
1/2 tsp salt 
1/2 tsp black pepper 
1 tbsp water 
Heat up a tablespoon of oil in a heavy skillet. Add onion and cook till translucent. Add beef and brown. Drain off any excess fat. Add garlic and sauté for about a minute. Add peppers, adobo sauce and spices. Combine and cook for 2-3 minutes. Add water and cook for about 5 minutes till mist of the water has cooled off. 
For Chimichanga:
Spicy ground beef
Fajita size flour tortillas( one pack)
Veggie oil 
Toothpicks 
Optional:
Mexican rice
Beans
Cheese
Veggies
Lay down tortilla and put in the middle about 2 tbsp of beef. Top with rice, beans etc. just about a tablespoon each so you can wrap the Chimichanga. Fold the sides in, the bottom over the sides and then roll so the seam is at the bottom. Secure the seam with a toothpick. Heat up veggie oil in a heavy skillet( about 1/2 inch high). Once almost smoking add chimichanga seam side down. Fry for about 2 minutes till brown and flip to do the other side also for about 2 minutes. Remove and place on paper towels. Once slightly cooled remove toothpicks and serve. *use this spice mix with leftover pork or chicken too