---------- Recipe via Meal-Master (tm) v8.02
 
      Title: BAKED CHIMICHANGAS
 Categories: Mexican, Hamburger, Beef
      Yield: 4 servings
 
      1 x  Almond Red Sauce; *
      1 x  Jalepeno Cream Sauce; *
      1 lb Ground Beef
    1/4 c  Onion; Finely Chopped, 1 sm.
      1 ea Clove Garlic; Finely Chopped
    1/4 c  Almonds; Slivered
    1/4 c  Raisins
      1 tb Red Wine Vinegar
      1 ts Red Chiles; Ground
    1/2 ts Salt
    1/4 ts Cinnamon; Ground
    1/8 ts Cloves; Ground
      4 oz Green Chiles; Chopped, 1 can
      1 c  Tomato; Chopped, 1 medium
      8 ea Flour Tortillas; **
      1 ea Egg; Large, Beaten
      2 tb Margarine Or Butter;Softened
 
  *    See Sowest2. ** Tortillas should be 10-inches in diameter and be
  warmed. Prepare Almond Red Sauce and Jalepeno Cream Sauce; reserve. Cook
  and stir ground beef, onion and garlic in 10-inch skillet over medium heat
  until beef is brown; drain. Stir in remaining ingredients except tortillas,
  egg and margarine. Heat to boiling; reduce heat. Simmer uncovered for 20
  minutes; stir occasionally.  Heat oven to 500 Degrees F.  Spoon about 1/2
  cup of beef mixture onto the center of each tortilla.  Fold one end of th
  tortilla up about 1 inch over the beef mixture; fold right and lift sides
  over folded end, overlapping.  Fold remaining end down; brush edges with
  egg to seal brush each chimichanga with margarine.  Place seam sides down
  in ingreased jelly roll pan, 15 1/2 X 10 1/2 X 1-inch.  Bake until
  tortillas begin to brown and filling is hot, 8 to 10 minutes.  Serve with
  Almond Red Sauce and Jalepeno Cream Sauce. FRIED CHIMICHANGAS: Omit 2 T
  Butter Or Margarine.  Heat vegetable oil (about 1 inch) to 365 degrees F.
  Fry chimichangas 2 to 3 at a time in hot oil, turning once, until golden
  brown, 3 to 4 minutes.  Keep warm in 300 degree F Oven.
 
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