Streamlined Chimichanga

Directions

1. 1
   Brown meat with onion and drain.
2. 2
   Stir in garlic powder, cumin, oregano and picante sauce.
3. 3
   Simmer 5 minutes or until most of liquid has evaporated.
4. 4
   If using margarine, brush one side of tortillas with melted margarine.
5. 5
   Spoon heaping 1/3 cup meat mixture onto center of unbuttered sides.
6. 6
   Fold 2 sides over filling; fold ends down.
7. 7
   Place seam side down in 13 x 9 x 2-inch baking dish.
8. 8
   Bake at 475° for about 13 minutes until golden brown.
9. 9
   Top with guacamole and additional picante sauce to serve.