Chimichangas    No. 9                                  Yields 6 Servings
      6 10-inch   flour tortillas                        following for garnish:
                  Corn oil for deep                      sour cream
                  frying                                 lettuce, shredded
      2 cups      beef, ground, cooked                   avocado slices
      6 tbls      longhorn cheese,                       guacamole and/ or
                  grated                                 salsa
                  Any combination of the
 Preheat oven or toaster oven to 400 degrees.
 If tortillas are not soft, wrap them in aluminum foil and warm in oven to
 soften, about 5 minutes.
 Keep warm.
 Heat cooking oil in the deep fryer to 400 degrees.
 Fold over the bottom third of each tortilla to make a solid base, as if you
 were beginning to fold a letter.
 Spread 1/3 cup of meat filling on the solid base.
 Roll the base and filling one turn up, so that the fold is in the center and
 widest part of the tortilla.
 Now fold in each side of the tortilla and roll again, once or twice, until you
 have a neat package.
 Fasten the seam with toothpicks.
 Make three chimichangas and then deep fry in hot oil until they are golden
 (about 8 to 10 minutes).
 Drain well on several layers of paper toweling.
 While the one batch of chimichangas is frying, prepare the next three.
 As soon as the chimichangas are drained, sprinkle the tops with cheese and
 garnish as desired.
 Cooking time: 8 to 10 minutes.