Baked Chimichanga

I am not a big fan of frying food or fried food.  It probably has something to do with when I was about ten years old and ate a funnel cake.  About 15 minutes later, I went on a ride called the “salt and pepper shakers” where you get tossed around vertically on the long arm while your pod goes in circles as well.  5 minutes later I threw up the funnel cake.  So, I am not even sure I can call this a chimichanga because it is not fried.  But it is tasty, simple and great for at-home Mexican night!

Baked Chimichanga
yields 4-5  chimichangas

1 lb. ground beef (or ground turkey)
1 small onion, finely diced
2 garlic cloves, minced
1 Tbs. taco seasoning
1- 4 oz. can chopped green chilies  **use 1-2 Tbs. for mild flavor or the whole can if you like spicy**
1/4 cup diced tomatoes (optional)
2 Tbs. white vinegar
1 cup shredded cheddar cheese
3 Tbs. butter
3 flour tortillas (I use the healthy whole grain ones which is why my chimichanga in the photo is darker)
Toppings Ideas: lettuce, cilantro, salsa, fresh tomatoes, queso, sour cream

1.  Preheat oven to 450 degrees.  Grease 1 cookie sheet or put foil on it and spray with cooking spray.  In a large skillet, brown the ground beef, onion and garlic.
2.  Add the taco seasoning, green chilies, tomatoes (optional) and vinegar.  Stir until combined.  Remove from heat.
3.  Stir in the cheddar cheese until thoroughly melted.
4.  Melt butter in a small bowl.  Microwave tortillas on high for about 15 seconds to soften.  Brush butter onto both sides of tortilla.
5.  Fill the tortilla with about 1/3-1/2 cup filling.  Fold in two sides.  Fold in the two opposite sides  and place on cookie sheet seam-side down.
6.  Bake chimichanga for 10-15 minutes or until golden brown.  Serve immediately with your favorite toppings.