- 1/4 cup CRISCO® Pure Canola Oil
- 1 small onion, chopped
- 1 clove garlic, finely chopped
- 1 pound lean (at least 80%) 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
- 1 cup sour cream
- 4 medium green onions, chopped
- 1/4 cup chopped fresh cilantro
- Heat oven to 475 degrees F. Brush large cookie sheet with 1 tablespoon of the oil.
- In 10-inch skillet, heat 2 tablespoons of the oil over medium heat. Add onion and garlic; 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 each tortilla. Fold sides of each tortilla 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 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.