6 lg. flour tortillas
3 c. Mexican meat mix
Vegetable oil for frying
Shredded lettuce
Salsa
2 tomatoes
Guacamole
Sour cream
Ripe olives

Warm tortillas in oven about 5 minutes. Heat Mexican meat mix in a small saucepan. Heat 1/2 inch deep oil to 400 degrees in a large skillet. Spread about 1/2 cup meat mix over the 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 rolled tortilla with a 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 lettuce. Top with salsa, tomatoes, guacamole and sour cream. Garnish with ripe olives. Makes 6 chimichangas.