I'm looking for a different tasty Mexican dish to make for dinner tonight.

Q: I've made cheese enchiladas, tacos, and burritos. I want to make something different but can't think of anything. I'm also not a super talented cook or anything; I can cook pretty basic stuff. Any ideas?

A: Mexican Beef Chimichangas

Ingredients:
6 large flour tortillas
3 cup Mexican Meat Mix, (see recipe)
Vegetable oil, for frying
Shredded lettuce
1 cup salsa
2 tomatoes, chopped
1 cup Guacamole, (see recipe)
1 cup sour cream
6 ripe olives, for garnish


Instructions:
Warm tortillas in microwave about 30 seconds. Heat Mexican Meat Mix in a
saucepan. Heat a small amount of oil in a large skillet. Spread 1/2 cup
Mexican Meat Mix over the lower thrid of each tortilla. Fold the bottom
edge
of tortilla up over filling. Fold both sides toward the center and roll
into a
cylinder. Secure with a wooden pick. Fry 2 chimichangas at a time in hot
oil 2
minutes until golden and crisp. Drain on paper towels. Serve hot over a
layer
of shredded lettuce. Top with salsa, tomatoes, Guacamole and sour cream.
Garnish each with an olive. Makes 6 chimichangas.

Mexican Meat Mix

Ingredients:
5 lb beef roast *
3 large onions, chopped
2 can (7 oz) green chili salsa
4 tbsp flour
1 tsp ground cumin
3 tbsp vegetable shortening
1 can (4 oz) chopped green chilis
1/4 tsp garlic powder
4 tsp salt
1 juices from beef roast


Instructions:
Preheat oven to 200 degrees F. (95 degrees C) Place Beef roast (or
combination of beef and pork roasts to total 5 lbs) in a large
roasting pan or dutch oven. Do not add salt or water. Cover with a
tight lid and roast about 12 hours, or until well done. Or cook
roasts with 1 cup water in pressure cooker 35 to 40 minutes. Drain
meat, reserving juices. Cool meat, then remove bones. Shred meat and
set aside. Melt shortening in a large skilled. Add onions and green
chilies. Saute 1 minute. Add green chili salsa, garlic powder, flour,
salt and cumin. Cook 1 minute over medium-low heat. Stir in reserved
meat juices and shredded meat. Cook 5 minutes until thick. Cool. Put
about 3 cups mix into 3 1-quart containers, leaving 1/2-inch space at
top. Seal and label containers Mexican Meat Mix and freeze. Use
within 6 months. Makes about 9 cups of Mix.

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