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 at 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