Roast Beef Chimichangas

[Jeanne Tuger]

1/2 cup chopped onion
1/2 tsp minced garlic
1 tablespoon vegetable oil or canola oil
1-1/2 cups shredded roast beef
1 can (2 1/4 oz) sliced ripe olives,drained
1/2 cup salsa
1/4 tsp ground cumin
1/2 cup shredded cheddar cheese
6 flour tortillas (10 in)
Oil for deep frying

In a large skillet, sauté onion and garlic in oil for 1-2 minutes or until tender. Add the roast beef, olives, salsa and cumin.

Cook and stir over medium heat for 4-6 minutes or until heated through. Stir in cheese. Remove from the heat.

Spoon about 1/3 cup meat mixture off center in each tortilla. Fold sides and ends over filling and roll up; secure with a toothpick. Repeat.

In an electric skillet or deep fat fryer, heat oil to 375. Fry chimichangas for 2-3 minutes on each side or until lightly browned. Drain on paper towels. Discard toothpicks.

Yield: 6 servings