Beef Chimichangas (Freezer Recipe)

1 t. salt
2 lbs. ground beef
2 cloves garlic, crushed
2 t. ground cumin
2 t. oregano, crushed
1 can green chilis, chopped
1/2 C. taco sauce
1/2 C. sour cream
1/4 C. cider vinegar  (I don't use that much because Andrew doesn't like vinegar)

Serving Day:
1 stick butter, melted
9 - 7 inch flour tortillas

Sprinkle salt in medium skillet.  Place over medium heat.  Add beef, garlic, and spices.  Cook until meat loses pinkness.  Stir in remaining ingredients.  Remove from heat and cool.  Freeze meat mixture in freezer bag method.

To Serve:  In 8-inch skillet, melt butter.  Dip both sides of 1 tortilla into butter, drain off excess.  Mound 1/3 C. filling on center of tortilla.  Fold tortilla in envelope fashion.  Place seam side down in ungreased 11x7 baking dish.  Repeat with remaining tortillas and filling.

Preheat oven to 500 degrees.  Bake until crispy, about 15 minutes.  Sprinkle with cheese and return for a few seconds.  Top with cheese, lettuce, tomatoes, avacado, and additional sour cream.