Ingredients
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1 lb lean ground beef
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1 onion, finely chopped
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1 tablespoon red wine vinegar
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1 teaspoon ground red chili pepper
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1/4 teaspoon ground cinnamon
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1/8 teaspoon ground cloves
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1 (4 ounce) can chopped green chilies, undrained
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1 tomatoes, chopped
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2 tablespoons margarine, melted
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8 flour tortillas, warmed (10-inch)
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salsa
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sour cream
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1 egg, beaten
Instructions
- Heat oven to 400°F.
- Brown ground beef and onion. Drain excess grease.
- Add red wine vinegar, red chiles, cinnamon, cloves, green chiles, and tomatoes.
- Bring to a boil, reduce heat and simmer uncovered 15 minutes.
- Spoon 1/2 cup of the meat mixture into the center of each tortilla.
- Brush the edges of the tortillas with the beaten egg to seal.
- Fold the tortillas over the meat mixture to make a square bundle.
- Brush each chimichanga with melted margarine.
- Place on non-stick cookie sheet with seam side down.
- Bake 10-12 minutes until lightly browned and heated through.
- Top with salsa and sour cream (optional).