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 for garnish

GUACAMOLE:

2 ripe avocados, pared and mashed
1 tsp. lemon juice
Salt and pepper to taste
Few drops Tabasco sauce

Warm tortillas in oven about 5 minutes. Heat Mexican Meat mix in small pan. Heat 1/2-inch-deep oil to 400 degrees in a large skillet. Spread about 1/2 cup Mexican Meat mix over 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 with toothpick. Fry 2 chimichangas at a time in hot oil about 2 minutes until golden and crisp. Drain on paper towel. 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.

MEXICAN MEAT MIX:

5 lbs. beef roast or combination of beef and pork roasts
3 tbsp. vegetable shortening
3 onions, chopped
1 (4 oz.) can chopped green chilies
2 (7 oz.) cans green chili salsa
1/4 tsp. garlic powder
4 tbsp. flour
4 tsp. salt
1 tsp. ground cumin
Juices from beef roasts

Preheat oven to 200 degrees. Place roast in large roasting pan or Dutch oven. Do not add salt or water. Cover with a tight lid and roast about 12 hours, until well done.

Or cook roast with 1 cup water in pressure cooker 35-40 minutes. Drain meat. Reserve juices. Cool meat, then remove bones. Shred meat and set aside.

Melt shortening in large skillet. Add onions and green chilies. Saute 1 minute. Add green chili salsa and garlic powder, flour, salt and cumin. Cook 1 minute over medium-low heat. Stir in reserved meat juices and shredded meat. Cook 5 minutes until thick. Cool.

Put about 3 cups mix into three 1-quart freezer containers, leaving 1/2-inch space at top. Freeze. Use within 6 months. Makes about 9 cups Mexican Meat Mix.