Turkey be gone!

With the Turkey and trimmings long gone, including the leftovers, I tend to retreat to some of my favorites with a little kick. I love Mexican food! While recently meeting friends for lunch at a Mexican restaurant I remembered that I had a great recipe for Baked Chimichangas. I haven't made these in a while. Only because the recipe book got buried in the cabinet of recipes books I can't bear to thin out. I remember them to be quite yummy!
Enjoy!

Baked Chimichangas

1 lb. ground beef

1 small onion, finely chopped (about ¼ cup)

1 clove garlic, finely chopped

1 Tbsp red wine vinegar

1 tsp ground red chiles

½ tsp salt

1 can (4oz.) chopped green chiles

1 medium tomato, chopped (about 1 cup)

8 flour tortillas (10” diameter), warmed

1 egg, beaten

2 Tbsp margarine or butter, softened

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 20 minutes; stir occasionally.

Heat oven to 500. Spoon about ½ cup beef mixture onto center of each tortilla. Fold one end of tortilla about 1 inch over beef mixture; fold right and left 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 ungreased jelly roll pan, 15 ½ x 10 ½ x 1 inch . Bake until tortillas begin to brown and filling is hot, 8 to 10 minutes. Serve with sour cream.