A family Southwestern-style favorite which may be prepared by frying in oil or by baking.
In a large skillet over medium-high heat, COOK ground round with onion and garlic, STIRRING to break beef into crumbles, until beef is no longer pink, about 10 minutes.
REMOVE from heat; DRAIN.
STIR cheese, beans, chilies, and picante sauce into beef mixture.
PLACE 1/4 cup beef mixture just below center of each tortilla; FOLD opposite sides of tortillas over filling, forming rectangles; SECURE with wooden picks.
ARRANGE chimichangas on a baking sheet; COAT chimis with vegetable cooking spray.
BAKE at 425° for 8 minutes; TURN chimis; BAKE an additional 5 minutes.
ALTERNATIVE COOKING METHOD (replaces steps and 6 above)
POUR vegetable oil to depth of 2 inches in a large electric skillet or Dutch oven; HEAT to 375°.
FRY chimichangas, a few at a time, until golden, about 1 1/2 minutes on each side; DRAIN.
SERVE chimis with salsa, sour cream, lettuce and cheese on the side for topping.
Per Serving (excluding unknown items): 732 Calories; 23g Fat (27.7% calories from fat); 37g Protein; 96g Carbohydrate; 20g Dietary Fiber; 50mg Cholesterol; 1981mg Sodium. Exchanges: 6 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 2 Fat.