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Picadillo Chimichangas

Makes 8 servings

• 1/4 cup Crisco canola oil
• 1 small onion, chopped
• 1 clove garlic, finely chopped
• 1 pound lean (at least 80 percent) ground beef
• 1 large tomato, chopped
• 1 (4.5-ounce) can Old El Paso chopped green chiles
• 1 (1.25-ounce) package Old El Paso Taco Seasoning Mix
• 1/2 cup cinnamon applesauce or plain applesauce
• 1/4 cup raisins
• 1/3 cup Fisher Chef's Naturals sliced almonds
• 1/2 cup pimiento-stuffed green olives, coarsely chopped
• 1 (11.5-ounce) package Old El Paso flour tortillas for burritos (8 tortillas)
• 1 cup sour cream
• 4 medium green onions, chopped
• 1/4 cup chopped fresh cilantro

Heat oven to 475 degrees. Brush large cookie sheet with 1 tablespoon of the oil. In a 10-inch skillet, heat 2 tablespoons of the oil over medium heat. Add onion and garlic, and cook 1 to 2 minutes, stirring occasionally, until onion is tender. Stir in beef; cook 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked. Drain.

Reduce heat to medium-low. Stir in tomato, chiles, taco seasoning mix, applesauce and raisins. Cook 10 minutes, stirring occasionally. Stir in almonds and olives. Cook 1 to 2 minutes or until thoroughly heated.

For each chimichanga, spoon 1/2 cup beef mixture down center of a tortilla. Fold sides toward center; fold ends up. Place seam sides down on cookie sheet. Brush tops and sides of chimichangas with remaining 1 tablespoon oil. Bake 6 to 8 minutes, or until golden brown. Cool on cookie sheet 5 minutes.

Meanwhile, in a small bowl, stir sour cream, green onions and 2 tablespoons of the cilantro. To serve, top each chimichanga with 2 tablespoons sour cream mixture and remaining cilantro.

Per serving: 430 calories, 26 g fat (8 g saturated), 55 mg cholesterol, 970 mg sodium, 33 g carbohydrates, 15 g protein, 2 g dietary fiber.

(From Sherry Roper of Rancho Bernardo, CA)

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