Recipe: Baked Chimichangas (using ground beef)

BAKED CHIMICHANGAS

1 lb ground beef
1/4 cup onion, finely chopped
1 tbsp red wine vinegar
1 tsp ground red chilies
1/4 tsp ground cinnamon
1/8 tsp ground cloves
1 (4 oz) can chopped green chilies, undrained
3/4 cup tomato, chopped
8 (10-inch) flour tortillas, warmed
1 egg, beaten
2 tsp margarine or butter, softened
Salsa (for serving)

Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain.

Stir in vinegar, ground red chilies, cinnamon, cloves, green chilies and tomato. Heat to boiling; reduce heat. Simmer uncovered 20 minutes, stirring occasionally.

Heat oven to 500 degrees F.

Spoon about 1/2 cup of the beef mixture onto center of each tortilla. Fold bottom end of tortilla up about 1 inch over beef mixture; fold right and left sides over folded end, overlapping. Fold remaining end down; brush edges with egg to seal. Brush each chimichanga with margarine. Place seam sides down in ungreased jelly roll pan, 15 1/2 by 10 1/2 by 1-inch.

Bake uncovered 8 to 10 minutes or until tortillas begin to brown and filling is hot. Serve with salsa.

Makes 8 servings
Source: Recipe booklet: Mexican: Fast & flavorful, Betty Crocker creative recipes, 1994