3 c. shredded beef roast (leftovers work well)
2 (7 oz.) cans Ortega green chili salsa
1/2 c. chopped onion
2 sm. garlic cloves
1 (4 oz.) can diced green chilies

Cook over low heat 40-45 minutes. Place 2 tablespoons of mixture in center of very fresh flour tortillas. Fry until brown on both sides in at least 1 inch of oil. Top with sour cream and/or guacamole, shredded Cheddar cheese, diced tomatoes and lettuce.