Baked Chimichangas

Oven: 475
13 Minutes

1 lb ground beef
1 medium onion, chopped
1-2 garlic clove, minced
1/4 c Pace Picante Sauce
1 t ground cumin
1/2 t dried oregano leaves, crushed
1/2 t salt
8 flour tortillas (7 to 8”)
1/4 c melted butter

Preheat oven. Brown meat with onion and garlic. Drain, but do not rinse. Stir in Picante sauce, cumin, oregano and salt. Simmer 5 minutes or until most of the liquid has evaporated. Brush one side of the tortillas with butter. On unbuttered side spoon heaping 1/3 c meat mixture into center. Fold 2 sides over filling, fold ends down. Place seam side down in a 13 x 9” baking dish. Bake for 13 minutes or until golden brown. Serve with shredded lettuce, chopped tomatoes, sliced green onions, sour cream and salsa.