1 pkg. 6" flour tortillas
1 lb. ground meat
1 c. grated cheddar cheese
Mexican salsa
Sour cream
1 c. grated Monterey Jack cheese

Wrap tortillas in foil and heat in 350 degree oven for about 10 minutes. Keep them warm. Brown ground beef in skillet. Season with salt, pepper and garlic salt. Drain off fat. Cool meat slightly.

In center of each tortilla, place 2 heaping tablespoons ground beef, then cheeses and salsa. Fold tortilla sides over fillings, then fold ends over, envelope style. Secure with toothpicks if necessary. Fry in deep fat fryer for about 3 minutes or until lightly browned. Top each chimichanga with salsa, then guacamole or sour cream.