Chimichangas

 2 lb. roast

1 large can tomatoes

1 small onion

1 tsp. garlic salt

1/2 tsp. cumin

Cook roast until tender. Simmer onion with canned tomatoes and spices until onion is tender. Thicken with cornstarch and water slurry. Roll in tortillas and fry. Serve with lettuce, cheese, tomatoes, sour cream and salsa.