Chimichangas

• 6 burrito-size flour tortillas
• 3 cups meat, mix
• vegetable oil (for frying)
• shredded lettuce
• 1 (7 ounce) can green chili salsa
• 2 tomatoes, chopped
• 1 cup guacamole
• 12 pint sour cream
• 6 ripe olives, for garnish

1. Warm tortillas in oven about 5 minutes.
2. Heat Meat Mix in a small saucepan.
3. Heat 1/2 inch deep oil to 400 degrees F (205 degrees C) in a large skillet.
4. Spread about 1/2 cup meat mix over lower third of each tortilla.
5. Fold the bottom edges of each tortilla over the filling.
6. Fold both sides toward the center and roll into a cylinder.
7. Secure rolled tortillas with a toothpick (if needed) Fry 2 Chimichangas at a time in hot oil about 2 minutes until golden and crisp.
8. Drain on paper towels.
9. Serve hot over a layer of shredded lettuce.
10. Top with green chili salsa, tomatoes, Guacamoleand sour cream.
11. Garnish with an olive.

flour tortillas, meat, vegetable oil, shredded lettuce, green chili salsa, tomatoes, guacamole, sour cream, olives

Taken from www.food.com/recipe/chimichangas-38412 (may not work)