1 tsp salt
2 lbs lean ground beef
2 garlic cloves (crushed)
2 tsp ground cumin
2 tsp oregano (crushed)
1/2 cup canned chopped green chilis
1/2 cup taco sauce
1/2 cup sour cream
1/4 cup cider vinegar
1 cup butter (melted)
9, 7 inch flour tortillas
Yields: 9 chimichangas
Cook Day instructions:
Sprinkle salt in medium skillet. Place over medium heat. Add beef, garlic, and spices. Cook until meat looses pinkness. Stir in remaining ingredients. Remove from heat and cool. Freeze meat mixture using freezer bag method.
Serving Day instructions:
In 8 inch skillet melt butter. Dip both sides of 1 tortilla into butter, drain off excess. Mound 1/3 cup filling on center of tortilla. Fold tortilla in envelope fashion. Place seam side down in an ungreased 11X7 inch baking dish. Repeat with remaining tortillas and filling.
Preheat oven to 425 degrees. Bake until crispy, about 15 min. Sprinkle with cheese and return to over for a few seconds. Top with cheese, lettuce, tomatoes, avocado, and additional sour cream.