Mexican Meat Mix Chimichangas

• 5 lb. beef roast or pork or both
• 3 Tbsp. vegetable shortening
• 3 onions, chopped
• 1 (4 oz.) can chopped green chilies
• 2 (7 oz.) cans green chili salsa
• 1/4 tsp. garlic powder
• 4 Tbsp. flour
• 4 tsp. salt
• 1 tsp. ground cumin
• juices from roast

1. Cook meat, then cool and shred.
2. Set aside.
3. Melt shortening in large skillet; add onions and green chilies.
4. Cook until onions are tender.
5. Add green chili salsa, garlic powder, flour, salt and cumin.
6. Cook 1 minute over medium-low heat; stir in meat juices. Add shredded meat.
7. Cook 5 minutes until thick.
8. Put in tortilla shells and fry at 365u0b0 until golden brown or serve burrito style. Optional:
9. Smother tortilla with meat sauce.
10. Dab sour cream on top and side with shredded lettuce.

beef roast, vegetable shortening, onions, green chilies, green chili salsa, garlic powder, flour, salt, ground cumin, from roast

Taken from www.cookbooks.com/Recipe-Details.aspx?id=941236 (may not work)