Baked chimichangas

Ingredients:

Almond red sauce
1 pound ground beef
1 clove garlic, finely chopped
1/4 cup raisins
1 teaspoon red chiles, ground
1/4 teaspoon cinnamon, ground
4 ounce green chiles, chopped, 1 can
8 flour tortillas
2 teaspoon margarine or butter, softened
Jalepeno cream sauce
1/4 cup onion, finely chopped
1/4 cup almonds, slivered
1 teaspoon red wine vinegar
1/2 teaspoon salt
1/8 teaspoon cloves, ground
1 cup tomato, chopped, 1 medium
1 egg, large, beaten

Preparation:

Prepare almond red sauce and jalepeno cream sauce. Reserve.
Cook and stir ground beef, onion and garlic in 10-inch skillet over medium heat until beef is brown. Drain.
Stir in remaining ingredients except tortillas, egg and margarine.
Heat to boiling. Reduce heat. Simmer uncovered for 20 minutes. Stir occasionally.
Heat oven to 500 Degrees F. Spoon about 1/2 cup of beef mixture onto the center of each tortilla.
Fold one end of the tortilla up about 1 inch over the beef mixture. Fold right and lift sides over folded end, overlapping.
Fold remaining end down; brush edges with egg to seal brush each chimichanga with margarine.
Place seam sides down in ungreased jelly roll pan, 15 1/2 X 10 1/2 X 1-inch.
Bake until tortillas begin to brown and filling is hot, 8 to 10 minutes.
Serve with almond red sauce and jalepeno cream sauce.