Beef Chimichangas

1/4 cup bacon grease
2 cup cooked beef, pork or chicken; chopped or shredded
1 medium onion, diced
2 garlic cloves, minced
2 medium tomatoes, chopped
2 can (4 oz each) chopped green chiles
1 large boiled potato, peeled & diced
1 tsp salt
1 1/2 tsp dried oregano
1 to 2 tsp chili powder or to taste
2 tsp fresh cilantro; minced
12 large flour tortillas; warmed
-Vegetable oil
-Shredded Cheddar cheese
-Sour cream
-Guacamole
-Salsa
-Shredded lettuce
-Chopped tomatoes
-Sliced ripe olives

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.

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