6 lg. 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 pt. sour cream
6 ripe olives, fro garnish
Salt and pepper to taste
Few drops of Tabasco sauce

Warm tortillas in oven for about 5 minutes. Heat Mexican Meat Mix in a small saucepan. Heat 1/2 inch deep oil to 400 degrees in a large skillet. Spread about 1/2 cup 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. Fry 2 chimichangas at a time in hot oil about 2 minutes until golden and crisp. Drain on paper towels. 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.