Grilled Beef Chimichangas

• 1 pound lean ground beef (90% lean)
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 can (4 ounces) chopped green chiles
• 1/4 cup salsa
• 1/4 teaspoon ground cumin
• 6 whole wheat tortillas (8 inches)
• 3/4 cup shredded Monterey Jack cheese
• Reduced-fat sour cream and guacamole, optional

1. In a large skillet, cook beef, onion and garlic over medium heat 6-8 minutes or until beef is no longer pink and onion is tender, breaking up beef into crumbles; drain. Stir in chiles, salsa and cumin.
2. Spoon 1/2 cup beef mixture across center of each tortilla; top with 2 tablespoons cheese. Fold bottom and sides of tortilla over filling and roll up.
3. Place chimichangas on grill rack, seam side down. Grill, covered, over medium-low heat 10-12 minutes or until crisp and browned, turning once. If desired, serve with sour cream and guacamole.

ground beef, onion, garlic, green chiles, salsa, ground cumin, whole wheat tortillas, shredded monterey jack cheese, sour cream

Taken from www.tasteofhome.com/recipes/grilled-beef-chimichangas/ (may not work)