Baked Chimichangas

Cook a roast with one 40z can green chilies in a crock-pot for several hours. If you are using elk meat add 2 tsp beef base and 3/4 C water. Shred meat. Lay tortilla flat and spray with Olive Oil. Flip tortilla over and spray only edges with olive oil. Place a handful of the meat on tortilla and fold up edges. Secure tortilla with a toothpick. Bake @ 350˚ for 20 minutes. Top with lettuce & sour cream. Serve with chips and bean dip.

Bean Dip
Mix 2 tsp taco seasoning with 1 can re-fried beans. Spread layer of guacamole (blend 1 avacado with 1/2 onion & 1 tsp. lemon juice). Spread a layer of sour cream. Top with grated cheese, chopped olives, green onions & tomatoes.