Make-ahead Chimichangas

1 batch makes 14-16 chimichangas

Ingredients:
2-1/2 cups cooked ground beef
16 oz. salsa (your choice)
16 oz. refried beans
1 envelope Taco seasoning
14-16 8" flour tortillas
4 cups shredded cheddar cheese

Combine cooked beef, salsa, beans and seasoning. Cook and stir over medium heat until heated through. Heat a non-stick skillet on medium-low and spray with cooking spray. One at a time put the tortillas in the skillet, heating for about 30 seconds on each side. Put 1/2 cup meat mixture on each heated tortilla and top with some cheese. Fold in the sides and then roll it up.

To Freeze: Wrap each rolled tortilla in foil, plastic wrap or a sandwich baggie. Put the individually wrapped Chimichangas in a freezer bag or rigid container. Seal, label and freeze.

Serving: Revove the needed amount of Chimichangas from the freezer. If they're wrapped in plastic wrap or a baggie, remove and iscard the wrap/baggie. If they're wrapped foil, you can leave the foil on to reheat. Bake at 350 degrees for 30 - 40 minutes. Serve with sour cream, if desired.