INGREDIENTS

INSTRUCTIONS

*    See Sowest2.
**   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 1/2
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, 15 1/2 X 10 1/2 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 T 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 degree F Oven.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/meats.zip

A Message from our Provider:

“We see a only a glimmering of the plans of God…”