Streamlined Chimichanga

• 1 lb. lean ground beef
• 1/2 c. chopped onion
• 1/8 tsp. garlic powder
• 1/2 tsp. ground cumin
• 1/4 tsp. oregano
• 3/4 c. picante sauce
• 8 flour tortillas (7 to 8-inches)
• 2 Tbsp. melted margarine or none
• guacamole
• picante sauce

1. Brown meat with onion and drain.
2. Stir in garlic powder, cumin, oregano and picante sauce.
3. Simmer 5 minutes or until most of liquid has evaporated.
4. If using margarine, brush one side of tortillas with melted margarine.
5. Spoon heaping 1/3 cup meat mixture onto center of unbuttered sides.
6. Fold 2 sides over filling; fold ends down.
7. Place seam side down in 13 x 9 x 2-inch baking dish.
8. Bake at 475u0b0 for about 13 minutes until golden brown.
9. Top with guacamole and additional picante sauce to serve.

lean ground beef, onion, garlic powder, ground cumin, oregano, picante sauce, flour tortillas, margarine, guacamole, picante sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=172114 (may not work)