Chimichangas

6 Large Flour Tortillas
3 cups Mexican Meat Mix (thawed)
Vegetable Oil for frying
Shredded Lettuce
1 7-oz. Jar Salsa
2 tomatoes, chopped
1 cup Guacamole
½ pint sour cream


Warm tortillas in microwave for 30 seconds each. Heat Mexican meat mix in saucepan. Heat ½ inch oil to 400° in large skillet. Spread about ½ cup Mexican Meat Mix oaver lower 1/3 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 tortillas with a toothpick. Fry 2 chimichangas 2 at a time in hot oil, about 2 minutes until golden and crisp. Drain on paper towels. Serve over a layer of shredded lettuce. Top with salsa, tomatoes, Guacamole and sour cream. Makes 6 chimichangas.