2 1/2 c. Shredded Beef Filling (recipe follows)
12 flour tortillas (7 inches in diameter)
Vegetable oil or solid shortening, for frying
Shredded lettuce
1 1/2 c. shredded Cheddar cheese
Dairy sour cream or guacamole (optional)

Spoon 3 tablespoons meat filling down the center of 1 tortilla. Fold sides of tortilla over filling and roll it up. Secure with a toothpick, if necessary. Assemble only 2 or 3 at a time, because the tortilla will absorb liquid from the sauce.

Deep fry in hot oil (about 350 degrees F.) in a deep fryer 1 to 2 minutes, or until golden brown. Lift from fat with a slotted spoon. Drain well. Keep in a warm oven and finish cooking the rest.

Serve on a bed of shredded lettuce; top with cheese and, if desired, sour cream or guacamole. 6 servings (12 chimichangas)

SHREDDED BEEF FILLING:

1 med. onion, chopped
1 1/2 tbsp. vegetable oil
2 c. finely chopped or shredded cooked lean beef (leftovers from a pot roast are good)
1 can (4 oz.) chopped green chilies
1 tsp. ground cumin (optional)
1 c. canned or homemade enchilada sauce

Saute onion in hot oil in a skillet. Blend in beef, chilies, cumin and enchilada sauce. Simmer 10 minutes, stirring occasionally. Use to fill Chimichangas. 2 1/2 cups.

Note: This beef filling also can be used for tacos, enchiladas or tamales.