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CHIMICHANGAS

Serving Size : 12

List of Ingredients

1/4 cup bacon grease
2 cups chopped or shredded cooked Beef
1 medium onion -- diced
2 garlic cloves -- minced
2 medium tomatoes -- chopped
2 cans (4 oz. each) chopped green chilies
1 large peeled boiled potato -- diced
1 teaspoon salt
1 1/2 teaspoons dried oregano
1 to 2 tsp. chili powder or to taste
2 tablespoons minced fresh cilantro
12 large flour tortillas -- warmed
Vegetable oil
Shredded Cheddar cheese
Sour cream
Guacamole
Salsa
Shredded lettuce
Chopped tomatoes
Sliced ripe olives



Recipe

In a skillet, melt bacon grease over medium heat. Saute meat, onion, garlic tomatoes, chilies and potatoes until the onion softens. Add salt, oregano, chili powder and cilantro; simmer 2-3 minutes. Place a scant 1/2 cup meat filling on each tortilla. Fold, envelope-style, like a burrito. Fry seam side down, in 1/2 inch of hot oil (360-375 degrees) until crispy and brown.
Turn and brown other side. Drain briefly on a paper towel. Place on a serving plate and top with shredded cheese, a dollop of sour cream, guacamole and salsa. Place shredded lettuce next to chimichanga and top with tomatoes and olives. Serve immediately.