Beef Chimichangas

Sooooo tasty! This is a freezer meal from my "Don't Panic!" cookbook. Original recipe yields 9 chimichangas and is what is featured here):

1 tsp salt
2 lbs lean ground beef
2 cloves garlic, crushed
2 tsp ground cumin
2 tsp oregano, crushed
1/2 c. canned green chiles, chopped
1/2 c. taco sauce (we used Macayo's sauce)
1/2 c. sour cream
1/4 c. cider vinegar (when tripling the batch do not triple this- only do 1/2 c.)

Sprinkle salt in medium skillet. Place over medium heat. Add beef, garlic, and spices. Cook through. Stir in remaining ingredients. Remove from heat and cool. **If you are making it as a freezer meal, place the cooled meat mixture in a freezer bag- will keep for 3 months** For the lower-fat version: Microwave 9 tortillas wrapped in a kitchen towel for 60 seconds to soften. Then fill with mixture, fold in envelope fashion, and brush tops of folded chimis with melted butter (1 c.). Place seam side down in ungreased 11x7 baking dish. Preheat oven to 500. Bake until crispy, about 15 minutes. Sprinkle with cheese and return for a few seconds. Top as desired: cheese, lettuce, tomatoes, avocado, and additional sour cream