1 (3 pound) roast
2 firm tomatoes, chopped
3 to 4 scallions, chopped
Salt and pepper
Cook the beef in a crock pot for 6 to 8 hours with the seasonings.
Cool and shred beef.
Cook tomatoes and scallions and add to beef.
Place meat mixture on flour tortillas and roll up. Drop into hot oil until golden brown. Drain.
Top with green chiles, sour cream, guacamole, salsa and shredded cheese.
Serve on a bed of shredded lettuce.
Southwestern Chimichanga Recipes