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Baked not fried, these beef chimichangas are an easy way to bring Tex-Mex flavor home. Stir-fry vegetables and meat seasoned with McCormick® cumin, oregano and chipotle chili pepper for a spicy kick. Pile mixture into warm flour tortillas, bake until crispy and top it all off with guacamole and sour cream before digging in.
Preheat oven to 425°F. Heat 1 tablespoon of the oil in large skillet on medium-high heat. Add beef; cook and stir until beef is still slightly pink in the center. Add stir-fry blend, spices and salt; cook and stir 2 minutes or until vegetables are tender. Remove from heat.
Heat tortillas as directed on package. Spoon steak and vegetable mixture down center of each warm tortilla. Fold over 2 sides of tortilla. Place seam-side down in lightly greased 13x9-inch baking dish. Brush tops of tortillas with remaining 2 tablespoons oil.
Bake 15 to 20 minutes or until golden brown. Serve with guacamole and sour cream, if desired.