Instructions: Stir together first 4 ingredients. Stir in rice, if desired. Place 1/3 cup mixture just below center of each tortilla. Fold opposite sides of tortillas over filling, forming rectangles; secure with picks. (Chimichangas may be frozen in heavy-duty zip-top plastic bags up to 3 months.)

Pour oil into a large skillet; heat to 325 degrees. Fry, in batches, 4 to 5 minutes on each side or until lightly browned. Drain on paper towels.

Remove picks; arrange on lettuce. Serve with toppings and Hominy Ole, if desired.

Easy Guacamole: Mash 1 large avocado. Stir in 1 small minced garlic clove, 3 tablespoons salsa, 2 teaspoons lime juice, and 1/4 teaspoon salt.

Hominy Ole: Stir together 2 (15.5-ounce) cans golden hominy, drained; 1 (12-ounce) jar salsa; 3 cups (12 ounces) shredded sharp Cheddar cheese; and 1/4 teaspoon pepper. Spoon into a lightly greased 8-inch square baking dish. Bake at 350 degrees for 30 minutes.

This recipe yields 2 or 4 servings. To serve 4 or 6, double all ingredients, and proceed as directed.

Comments: To bake, place on a baking sheet, and coat both sides with cooking spray. Bake at 425 degrees for 8 minutes; turn chimichangas, and bake 5 more minutes. Remove picks.

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