Beef Chimichangas

Beef Chimichangas

1 t. salt
2 lbs lean ground beef
2 cloves garlic
2 t. ground cumin
2 t. oregano, crushed
1/2 cup canned green chiles, chopped
1/2 cup taco sauce
1/2 cup sour cream
1/4 cup cider vinegar

Serving day:

1 cup butter or margarine
9 7-inch flour tortillas

Cooking day instructions:

Sprinkle salt in medium skillet. Place over medium heat. Add beef, garlic, and spices. Cook until meat loses 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 or margarine. Dip both sides of 1 tortilla into butter, drain off excess. Mound 1/3 cup filling on center of tortilla. Fold tortillas in envelope fashion. Place seam upside down in ungreased 11x7 baking dish. Repeat with remaining tortillas and filling.

Preheat oven to 500 degrees. Bake until crispy, about 15 minutes. Sprinkle with cheese and return for a few seconds. Top with cheese, lettuce, tomatoes, avocado, and additional sour cream.