How to make it

  • Warm tortillas. Heat Mexican Meat Mix. Heat ½ inch of oil to 400°F in a skillet large enough to hold one chimi.
  • Spread about ½ cup of the meat 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 tortillas with a toothpick. Fry 2 chimichangas at a time in hot oil about 2 minutes until golden and crust. Drain on paper towels. Serve hot over a lay of shredded lettuce. Top with green chili salsa, tomatoes, guacamole and sour cream. Garnish with an olive. Makes 6 chimichangas.

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