BEEF CHIMICHANGAS
1 pound ground beef
1/2 cup finely chopped onion
1 can (16 ounces) refried beans>
3 cans (8 ounces each) tomato sauce, divided
2 teaspoons chili powder
2 garlic cloves, minced
1/2 teaspoon ground cumin
12 flour tortillas (10 inches)
Melted butter or margarine
1 can (4 ounces) chopped green chilies
1 can (4 ounces) chopped jalapeno peppers
Vegetable oil for frying
1 1/2 cups (6 ounces) shredded cheddar cheese

In a skillet, brown the beef; drain. Stir onion, beans, 1/2 cup tomato sauce, chili powder, garlic and cumin. Brush one side of the tortillas with melted butter. Spoon about 1/3 cup of beef mixture off-center on the unbuttered side of the tortillas. Fold edge nearest filling up and over to cover. Fold in both sides and roll up. Fasten with toothpicks; place in a freezer container. For sauce, combine chilies, peppers and remaining tomato sauce in a saucepan; heat through. Cool and transfer to a freezer container. Sauce and chimichangas may be frozen for up to 3 months. To prepare, thaw sauce and chimichangas in the refrigerator. In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375 deg. Fry the chimichangas for 1 1/2 to 2 minutes on each side or until browned. Drain on paper towels. Warm the sauce; serve over chimichangas. Top with cheese.

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