Chimichangas Recipe

1/4 cup bacon grease, 2 cups chopped or shredded beef, pork or chicken (cooked), 1 medium onion (diced), 2 cloves garlic (minced), 2 medium tomatoes (chopped), 2 (4 oz. cans chopped) green chilies, 1 large potato, salt to taste, ½ tsp. oregano, 1 ½ tsp. chili powder, cilantro to taste, 12 large flour tortillas (warmed), Vegetable oil, shredded cheddar cheese, sour cream, guacamole, salsa, lettuce (shredded), tomatoes (chopped)

Peel, boil and dice potato. 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 1/2 cup meat filling on each tortilla. Fold like a burrito. Fry seam side down, in 1/2 inch of hot oil (360 degrees) until crispy and brown. Turn and brown other side. Drain on paper towels. Place on a serving dish and top with shredded cheese, sour cream, guacamole and salsa. Place shredded lettuce next to chimichanga and top with tomatoes.