Title: Baked Chimichangas
Categories: Mexican, Ground beef, Beef
Yield: 4 servings

1 x Almond Red Sauce; * 1/2 ts Salt
1 x Jalepeno Cream Sauce; * 1/4 ts Cinnamon; Ground
1 lb Ground Beef 1/8 ts Cloves; Ground
1/4 c Onion; Finely Chopped, 1 sm. 4 oz Green Chiles; Chopped, 1 can
1 ea Clove Garlic; Finely Chopped 1 c Tomato; Chopped, 1 medium
1/4 c Almonds; Slivered 8 ea Flour Tortillas; **
1/4 c Raisins 1 ea Egg; Large, Beaten
1 tb Red Wine Vinegar 2 tb Margarine Or Butter;Softened
1 ts Red Chiles; Ground

* 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.

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