Baked Chimichanga

1. Preheat oven to 450ºF. Grease 1 cookie sheet or put foil on it and spray the foil with cooking spray. In a large skillet, brown the ground beef, onion and garlic over medium heat until meat is almost brown.
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 each tortilla.
5. Fill the tortillas with about 1/3-1/2 cup filling. Fold the two sides in, over the filling. Fold in the two opposite sides to completely seal the chimi and place it on the cookie sheet seam-side down.
6. Bake chimichangas for 10-15 minutes or until golden brown. Serve immediately with your favorite toppings like sour cream, salsa, cilantro, chopped fresh tomatoes, queso, etc.