1 lb. lean beef
1/4 tsp. pepper
4 tomatoes
1/2 chopped onion
1 1/2 tsp. flour
1/2 c. canned whole green chiles
Oil for deep frying
1 c. shredded Wisconsin Cheddar cheese
1 c. sour cream
1/4 c. chopped green onions
Guacamole
4 black olives
1 tsp. salt
1/4 tsp. garlic powder
1 1/2 tsp. shortening
1/2 chopped pepper
4 flour tortillas
Red chile sauce
4 black olives
1 tbsp. whipping cream
2 c. shredded lettuce

Cut the beef into 4 pieces. Place in a 5-6 quart pan and add water to cover. Bring to a boil, skim the foam from the top and add the salt, pepper and garlic. Simmer until tender -- about 1 1/2 - 2 hours. Drain the beef, reserving 1/2 cup of the broth. When the meat is cool, shred. Chop 2 of the tomatoes.

Melt the shortening in a pan over medium heat. Add the onion and pepper and saute until tender. Add the flour, whisking until no lumps remain and cook 2 minutes. Add the shredded beef, reserved broth, chopped tomatoes, and whole chiles. Simmer 15 minutes.

Place about 1/2 cup of meat mixture in a line down the center of each tortilla. Fold both ends over 1 to 2 inches. Then fold 1 side over the other and roll up in neat package. Secure with a toothpick.

Deep fry in very hot oil (400 F.) until crisp and well browned. Drain on paper towel. Preheat broiler. Place the chimichangas on an ovenproof platter or in a baking pan. Spoon Red Chile sauce over liberally. Sprinkle with grated cheese and green onion. Place under broiler until cheese melts.

Combine the sour cream and whipping cream. Slice the 2 remaining tomatoes. Top the chimichangas with sour cream mixture and Guacamole. Garnish with shredded lettuce, sliced tomato and olives.