1/4 c. bacon grease
2 c. chopped or shredded cooked beef, pork or chicken
1 med. onion, diced
2 garlic cloves, minced
2 med. tomatoes, chopped
2 cans (4 oz. each) chopped green chilies
1 lg. peeled boiled potato, diced
1 tsp. salt
1 1/2 tsp. dried oregano
1 to 2 tsp. chili powder or to taste
2 tbsp. minced fresh cilantro
12 lg. flour tortillas, warmed
Vegetable oil
Shredded cheddar cheese
Sour cream
Guacamole
Salsa
Shredded lettuce
Chopped tomatoes
Sliced ripe olives

In a skillet, melt bacon grease over medium heat. Saute meat, onion, garlic, tomatoes, chilies and potatoes until the onion softens. Add salt, oregano, chili powder and cilantro; simmer 2 to 3 minutes. Place a scant 1/2 cup meat filling on each tortilla. Fold, envelope- style, like a burrito.

Fry, seam side down, in 1/2 inch of hot oil (360 to 375 degrees) until crispy and brown. Turn and brown other side. Drain briefly on a paper towel. Place on a serving plate and top with shredded cheese, a dollop of sour cream, guacamole and salsa. Place shredded lettuce next to chimichanga and top with tomatoes and olives. Serve immediately. Yield: 12 servings.