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Chimichangas
Filling:
1 pound lean ground beef, browned
1/2 teaspoon salt
1 clove garlic, crushed
1 teaspoon each; cumin and oregano
1/4 cup each; chopped canned green chilies, bottled taco sauce, sour
cream
2 tablespoons cider vinegar
6 to 8 large flour tortillas
1/2 cup butter or margarine
4 ounces Cheddar cheese, shredded
1/2 cup each; sour cream and Picante sauce
2 avocados, sliced
Mix together and set aside the filling ingredients. Melt butter in a
10 inch skillet; place each tortilla in warm butter until soft; drain
and place on a flat surface; mound a large spoonful of filling in
center of tortilla and fold envelope fashion to seal filling inside.
Place seam side down in large baking dish; bake 450F for 15 minutes.
Sprinkle with cheese and return to oven for a few seconds to melt
cheese. Serve with sour cream, Picante sauce and avocado slices. Makes
6 to 8.
Delicious
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