Chimichangas

From Make-A-Mix Cookery
by Karine Eliason, Nevada Harward & Madeline Westover

These are a bit of work but delicious!

6 large flour tortillas
3 C Mexican Meat Mix (recipe here)
Vegetable oil for frying
Shredded lettuce
salsa
2 tomatoes, chopped
1 C Guacamole, see below
sour cream
olives, for garnish

Guacamole--Mix the following in a small bowl:
2 ripe avocados, pared and mashed
1 tsp lemon juice
salt and pepper to taste
few drops of Tabasco sauce

Warm tortillas in oven about 5 mins. (I use the microwave--about 1 min.). Heat Mexican Meat Mix in a small saucepan. Heat 1/2 in. deep oil to 400 in a large skillet. Spread about 1/2 c Mexican Meat Mix over the 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 rolled tortillas with a toothpick (I don't bother doing this). Fry 2 chimichangas at a time in hot oil about 2 mins. until golden and crisp. Drain on paper towels.



Serve hot over a layer of shredded lettuce. Top with salsa, tomatoes, Guacamole and sour cream. Garnish each with an olive. Makes 6 chimichangas.