"Easy Chimichangas"

INGREDIENTS
1 pkg. Azteca Salad Shells
3/4 cup salsa
1/2 pound ground beef
1 tsp. chili powder
2 tbls. chopped green pepper
1 cup (4 oz.) shredded cheddar cheese
1/4 cup uncooked quick-cooking rice
2 tbls. sliced ripe olives, drained
Salsa sour cream & quacamole, if desired

Remove shells from refrigerator. Set aside.
Preheat oven to 375 degrees F.

• In large skillet cook beef and pepper; drain.
• Stir in rice, olives, salsa and chili powder; bring to boil.
• Reduce heat; simmer uncovered 5 minutes stirring occasionally.
• Remove from heat; cover.
• Place approx. 1/2 cup mixture on each shell; top with 1/4 cup cheese.
• Fold side nearest mixture up and over; fold in sides to close.
• Place seam side down in ungreased 13" x 9" baking dish.
• Bake for 16-18 minutes or until golden brown.
• Serve with salsa, sour cream and guacamole, if desired.
  
  Makes 4 chimichangas

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