Baked Chimichanga

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   1.

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   Preheat oven to 450 degrees F. Grease 1 cookie sheet or put foil on it and spray the foil with cooking spray.

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   In a large skillet, brown the ground beef, onion and garlic over medium heat until meat is almost brown.

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   2.

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   Add the taco seasoning, green chilies, tomatoes (optional) and vinegar.

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   Stir until combined.

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   Remove from heat.

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   3.

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   Stir in the cheddar cheese until thoroughly melted.

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    4.

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    Melt butter in a small bowl.

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    Microwave tortillas on high for about 15 seconds to soften.

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    Brush butter onto both sides of each tortilla.

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    5.

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    Fill the tortillas with about 1/3-1/2 cup filling.

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    Fold the two sides in, over the filling.

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    Fold in the two opposite sides to completely seal the chimi and place it on the cookie sheet seam-side down.

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    6.

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    Bake chimichangas for 10-15 minutes or until golden brown.

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    Serve immediately with your favorite toppings like sour cream, salsa, cilantro, chopped fresh tomatoes, queso, etc.

No additional tips available.