Baked Chimichangas

     This lovely summer supper features a combination of spicy Mexican flavor and cool side veggies. Tortillas are spread with sauteed beef, onion and spices, refried beans and cheese, then rolled and placed in a baking pan. After lightly brushing with oil, they are baked in the oven for about twenty minutes till lightly brown and crispy, and then topped with more cheese. With sour cream piped over and salsa on the side, they can be picked up with fingers or eaten with a fork. We like to eat the simple chopped lettuce mixed with the drippings, etc. that fall while eating the chimichangas (and we NEVER wear white shirts while enjoying Mexican cuisine!)