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Granny' Mexican Chimichangos

1/4 c Bacon grease 
2 c Chopped or shredded cooked -beef, pork or chicken 
1 md Onion, diced 
2 Garlic cloves, minced 
2 md Tomatoes, chopped 
2 cn (4 oz. each) chopped green -chilies 
1 lg Peeled boiled potato, diced 
Salt & pepper
1 1/2 t Dried oregano 
1 To 2 tsp. chili powder or to -taste 
2 T Minced fresh cilantro 
12 lg Flour tortillas, warmed
Vegetable oil
Shredded Cheddar cheese 
Sour cream
Guacamole
Salsa 
Shredded lettuce
Chopped tomatoes
Sliced ripe olives

In a skillet, melt bacon grease over medium heat. Saute meat, onion, garlic tomatoes, chilies and potatoes until the onion softens. Add salt, oregano, chili powder and cilantro; simmer 2-3 minutes. Place a scant 1/2 cup meat filling on each tortilla. Fold, envelope-style, like a burrito. Fry seam side down, in 1/2 inch of hot oil (360-375 degrees) until crispy and brown. Turn and brown other side. Drain briefly on a paper towel. Place on a serving plate and top with shredded cheese, a dollop of sour cream, guacamole and salsa. Place shredded lettuce next to chimichanga and top with tomatoes and olives. Serve immediately. Yield: 12 servings. 

Far better it is to dare mighty things, to win glorious triumphs, even though checkered by failure, than to rank with those poor spirits who neither enjoy much nor suffer much because they live in the gray twilight that knows neither victory nor defeat.

- Theodore Roosevelt