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Baked Chimichangas




Source of Recipe


Internet


List of Ingredients




1 Pound Ground beef
1/4 Cup Onion, finely chopped
1 Tablespoon Red wine vinegar
1 Teaspoon Ground red chilies
1/4 Teaspoon Ground cinnamon
1/8 Teaspoon Ground cloves
4 Ounces Chopped green chilies; - undrained
3/4 Cup Tomato, chopped
8 Flour tortillas (10 dia), - warmed
1 Egg, beaten
2 Teaspoons Margarine or butter, soft
Salsa


Recipe



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 500øF. 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; flod 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 1/2x10 1/2x 1 inch.

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

Serve with salsa.