light chimichanga free recipe from

Southwestern Light Chimichanga

1 lb. lean ground beef
1 egg, beaten
1 T. red wine vinegar
1 t. ground red chiles
1/4 t. ground cinnamon
1/8 t. ground cloves

1 (4 oz) can chopped
green chiles, undrained
1 medium tomato, chopped
1 small onion, finely chopped
2 T. margarine, softened
8 flour tortillas (10"), warmed

Preheat oven to 475. Brown beef with onion in a skillet. Drain excess
grease and add red wine vinegar, red chiles, cinnamon, cloves, green
chiles and tomatoes. Bring to a boil, reduce heat and simmer uncovered
for 15 minutes. Spoon 1/2 cup of meat mixture on the center of each
warm tortilla. Fold sides to overlap the folded bottom to cover meat
Brush folded ends with beaten egg to seal. Brush each with margarine
Place on non-stick pan, seam side down, Bake uncovered 10-12 min.
Top with Salsa if disired. (4 servings)

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