Chimichangas

Making chimichangas is a super easy delicious dinner. You can use roast beef, chicken or pork and cook until tender, save juices.

Sauté in butter: Diced onions (or green onions)  &  small can chili peppers.

Add to taste:  garlic powder, salt, cumin.

Mix in separate bowl:
1 Tbsp. flour w/meat juices (or bouillon & water)
Mix spices & gravy w/meat, stir together. 
Put mixture in lower 1/3 of flour tortilla shells, fold like a diaper – fold bottom up & over meat, fold sides in, then finish rolling up. Place in a fry pan with 1 Tbsp. oil in bottom, fry lightly on both sides on medium heat.
 
To serve, put lettuce on plate & sprinkle lightly with salad dressing –“Good Seasons Italian Dressing” (the pkg. mix kind is the best), place chimichanga on top of lettuce, then add  guacamole, sour cream, shredded lettuce, shredded cheese, diced tomatoes, onions or serve on the side.                                                      

~ Heidi Cameron ~