Chimichangas

6 large flour tortillas
3 cups Mexican Meat Mix (see recipe on blog)
Vegetable oil for frying
Shredded lettuce
1 can green chili salsa
2 tomatoes, chopped
1 cup guacamole
1/2 pint sour cream
6 ripe olives, for garnish

Combine all ingredients in a small bowl. Warm tortillas in oven about 5 min. Heat Mexican Meat Mix in a small sauce pan. Heat 1/2 inch deep oil to 400 degrees in large skillet. Spread about 1/2 cup Mex Meat Mix 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 w/ a toothpick. Fry chimichangas at a time in hot oil about 2 minutes, until golden and crisp. Drain on paper towels. Serve hot over a layer of shredded lettuce. Top with green chili salsa, tomatoes, guacamole and sour cream. Garnish each with an olive. Makes 6 chimichanges.