---------- 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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