Chimichanga's

Yield: 6 Servings

Measure Ingredient
6 larges Flour tortillas
3 cups Mexican meat mix
Oil for frying
Shredded lettuce
7 ounces Salsa
2 Tomatoes
1 cup Guacamole
½ pint Sour cream
6 Ripe olives

Warm tortillas in oven about 5 minutes. Heat Mexican meat mix in a small saucepan. Heat ½ inch deep oil to 400 in a large skillet. Spread about ½ cup mix over lower third of each tortilla. Fold the tortilla over filling with toothpick to close. Serve hot over a layer of shredded lettuce. Top with salsa, tomatoes, guacamole, sour cream. Garnish with olives.

NOTE: Recipe for Mexican meat mix is below.

Recipe by: Make a Mix Master Mix Posted to MC-Recipe Digest by "Chris or Terri Weidman" <weedbear@...> on Apr 4, 1998

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