Chimichangas

Directions

1. 1
   Heat oven to 400°F.
2. 2
   Brown ground beef and onion. Drain excess grease.
3. 3
   Add red wine vinegar, red chiles, cinnamon, cloves, green chiles, and tomatoes.
4. 4
   Bring to a boil, reduce heat and simmer uncovered 15 minutes.
5. 5
   Spoon 1/2 cup of the meat mixture into the center of each tortilla.
6. 6
   Brush the edges of the tortillas with the beaten egg to seal.
7. 7
   Fold the tortillas over the meat mixture to make a square bundle.
8. 8
   Brush each chimichanga with melted margarine.
9. 9
   Place on non-stick cookie sheet with seam side down.
10. 10
    Bake 10-12 minutes until lightly browned and heated through.
11. 11
    Top with salsa and sour cream (optional).