Chimichangas

6 large flour tortillas
3 C Mexican Meat Mix
Vegetable oil for frying
Shredded lettuce
1 (7 oz) can green chili salsa
2 tomatoes, chopped
1 C guacamole
1/2 pint sour cream
6 ripe olives for garnish

Warm tortillas in oven about 5 minutes. Heat Mexican Meat Mix in small pan. Heat 1/2-inch-deep oil to 400 degrees in large skillet. Spread about 1/2 cup Mexican Meat Mix over lower third of each tortilla.

Fold the bottom edges of each tortilla up over filling. Fold both sides toward the center and roll into a cylinder. Secure with toothpicks. Fry 2 chimichangas at a time in hot oil about 2 minutes until golden and crisp. Drain on paper towel. Serve hot over a layer of shredded lettuce. Top with green chili salsa, tomatoes, guacamole and sour cream. Garnish each with an olive.

Makes 6 chimichangas.

June 28, 2009