1 lb. ground beef
1 can (10 oz.) tomatoes and green chilies
1 env. (1 1/4 oz.) enchilada or taco seasoning mix
12 flour tortillas
3 c. shredded Cheddar cheese

Brown ground beef in skillet, drain well. Stir in tomatoes and chilies and seasoning mix. Simmer 5 minutes. Spoon 1/4 cup of mixture along one side of tortilla. Fold nearest edge over to cover filling. Fold in both sides, envelope fashion. Roll and secure with toothpicks. Fry in 1 inch of hot oil until golden, turning as necessary. Drain on paper towels. Keep warm while preparing others. Before serving top each chimichanga with shredded lettuce, chopped tomato and some shredded cheese. Pass the taco sauce.