1 pkg. (8ct) flour tortillas
2 cup oil
24oz can beef stew
2 tbsp. Mexican seasoning
14 1/2oz can Mexican style stewed tomatoes

Heat oven to 350°F.

Wrap tortillas in foil; heat in oven 10 minutes to soften.

Meanwhile, stir stew and seasoning mix into a medium size bowl-using a fork, break up meat and vegetables into 1/2-inch pieces. Spoon 1/4 cup of beef mixture slightly below the center of each tortilla.

Fold up bottom to cover filling, then fold sides towards center, then roll up from bottom. Secure with toothpicks.

Heat oil in a deep 9-inch skillet over medium heat to 375°F. Do not let get above rippling stage. Fry 2 tortillas at a time about 2 minutes, until golden-turn once.

Using slotted spoon, remove to let drain on paper towels. Remove picks. Serve with stewed tomatoes.

Makes 4 servings.

Submitted by: Karen LaValley