Beef & bean filling (recipe follows)
1 doz. flour tortillas
Salad oil
2 cans (6 oz. each) frozen guacamole dip, thawed
Tomato & green chile relish (recipe follows)
1 pt. sour cream

Prepare the filling and place about 1/4 cup near center of each tortilla. Fold tortilla round filling, tucking in sides. To fry, pour salad oil 3/4 inches deep into a large frypan; heat medium-high (370 degrees), then fry chimichangas and turn as necessary until brown (about 2 minutes). Remove with tongs and drain on paper towels. Keep warm if you plan to serve them right away. To make ahead, cool thoroughly, cover and freeze. To reheat, place frozen chimichangas in single layer in a shallow-rimmed pan and bake uncovered in 350 degree oven until hot (about 25 minutes).

BEEF & BEAN FILLING:

1 tbsp. salad oil
3/4 lb. lean ground beef (or shredded leftover beef)
1 lg. onion, chopped
1 sm. green pepper, chopped
1 clove garlic, minced or mashed
1/2 tsp. each salt & ground cumin
2 tbsp. chili powder
1/8 tsp. cayenne
1/2 c. shredded Jack cheese
1/2 c. refried beans

Heat salad oil in large pan. Add meat, stirring to break up, until lightly browned. Add onion, green pepper, and garlic. Cook, stirring until onion is transparent. Add salt, cumin, chile powder, cayenne and refried beans, stirring over medium-low heat until hot. Fold in cheese and set aside.

TOMATO & GREEN CHILE RELISH:

1 lb. (about 4 med.-size) tomatoes, peeled & diced
1 (4 oz.) can diced California green chilies
1/2 c. chopped onion
1 tbsp. white vinegar
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper

Mix above well, cover and refrigerate up to 1 day.