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4 lbs. of stew meat or chuck roast, cooked until fork tender 4 lbs. of hamburger, browned 2 - 10 oz cans of diced green chilies 1 large can diced tomatoes 1 pkg. chili mix 1- 1/2 Tbsp. parsley flakes 1 tsp. celery seed 1 tsp. paprika 1-1/2 tsp. minced garlic 2 tsp. cumin 5 tsp. minced onion 1/2 tsp. oregano 2-1/2 lbs longhorn cheese 1-1/2 lbs. jack cheese 2 cans of chili salsa 40 flour tortillas ( 10-12 inch) salt, pepper and garlic salt
Instructions
Brown stew meat and brown/drain hamburger. Cook on low overnight or all day in a crock pot. Skim fat and add liquid to the roast that has been shredded. Stir green chilies and tomatoes into meat. Add spices; more chili can be added if desired. Cook until most of the liquid is gone. Place enough longhorn cheese on one side of the flour tortilla to cover 3-4 inches, put in 2-3 Tbsp. or enough meat mixture to cover cheese and make 1 full chimichanga. Top with jack cheese, season with salt, pepper and garlic salt. Roll up, tucking in ends and secure with toothpick. Deep fry in very hot oil (450 degrees F) until golden brown. Drain. Place on cookie sheet. Top with cheese slices or extra grated longhorn. Put in oven for 15 minutes or until cheese melts.
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