Baked Chimichangas

Directions

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** Tortillas should be 10-inches in diameter and be warmed.

Prepare Almond Red Sauce and Jalepeno Cream Sauce; reserve.

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

Stir in remaining ingredients except tortillas, egg and margarine.

Heat to boiling; reduce heat. Simmer uncovered for 20 minutes; stir occasionally.

Heat oven to 500 Degrees F. Spoon about ½ cup of beef mixture onto the center of each tortilla.

Fold one end of th tortilla up about 1 inch over the beef mixture; fold right and lift 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 ingreased jelly roll pan, 15½ X 15½ X 1-inch.

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

Serve with Almond Red Sauce and Jalepeno Cream Sauce.

FRIED CHIMICHANGAS: Omit 2 tablespoon Butter Or Margarine.

Heat vegetable oil (about 1 inch) to 365 degrees F.

Fry chimichangas 2 to 3 at a time in hot oil, turning once, until golden brown, 3 to 4 minutes.

Keep warm in 300℉ (150℃) Oven.