Chimichangas

Preheat oven to 500 degrees.

Filling: Sprinkle salt in a medium-sized skillet and place over medium heat. Add beef, garlic and spices. Cook, crumbling the meat with a fork until the meat loses its pink color. Stir in 1/4 of green chilies, taco sauce and sour cream.

In clean skillet, melt butter. Dip both sides of tortilla into butter, drain off excess. Mound a rounded 1/3 cup of ground beef filling in the center of a tortilla. Fold the tortilla in an envelope fashion. Place seam-side down on an ungreased 11 x 7 inch baking dish. Repeat with remaining tortillas and filling.

(This dish can be made ahead of time and stored in the fridge for 24 hours.)

Pour remaining green chilies in a small sauce pan and heat on low.

Place the baking dish in the preheated oven and bake for 15 minutes or until crispy. Sprinkle shredded cheese over the chimichangas and let it melt.

Serve with hot green chili sauce and desired toppings. I like lettuce tomato and guacamole.