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Ingredients

• Salsa:
• 3 to 4 cup(s) chopped fresh tomatoes
• 1 4-ounce can(s) chopped green chilies
• 1 to 2 jalapeno peppers, seeded and finely chopped
• 1 teaspoon(s) white vinegar
• 1 garlic clove, minced
• 1/2 teaspoon(s) ground cumin
• Guacamole:
• 2 ripe avocados, peeled and pitted
• 1/2 cup(s) chopped seeded tomato
• 1 1/2 teaspoon(s) lemon juice
• 1/2 teaspoon(s) seasoned salt
• 6 to 8 drop(s) hot pepper sauce
• Filling:
• 1 cup(s) chopped onion
• 1/2 cup(s) chopped green pepper
• 1/2 cup(s) finely chopped celery
• 1 medium carrot, shredded
• 1 garlic clove, minced
• 2 tablespoon(s) chili powder
• 1 teaspoon(s) salt
• 1/2 teaspoon(s) dried oregano
• 1/2 teaspoon(s) ground cumin
• 4 tablespoon(s) canola oil, divided
• 5 cup(s) shredded or chopped cooked pork
• 1/2 cup(s) water
• 20 flour tortillas (6 inches)
• Shredded lettuce
• Sliced ripe olives
• 2 cup(s) (8 ounces) shredded Colby, Monterey Jack or cheddar cheese
• 1 cup(s) (8 ounces) sour cream

Description

Try This Baked Chimichanga Salad Recipe From A Member Of The MyRecipes Community

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