Baked Chimichangas

I found this recipe on the Pillsbury website (I know!), it is so full of flavor and easy to make. My whole family thoroughly enjoyed it! I served it with Spanish rice.

• Ready In: 1 hr 5 mins
• Serves: 8

Ingredients

• 1  lb ground turkey or 1  lb lean ground beef
• 1  cup  frozen bell pepper, and onion stir-fry
• 1  cup frozen corn
• 1⁄4 cup  taco sauce
• 1 1⁄2 teaspoons  mexican blend  seasoning (or 1 tsp chili powder & 1/2 tsp ground cumin)
• 1⁄2 teaspoon  garlic salt
• 1 (16 ounce) can  refried beans
• 8  flour tortillas
• 2  cups  finely shredded  Mexican blend cheese (or Monterey Jack)
• 2 -3  tablespoons margarine or 2 -3  tablespoons butter, melted
• 2  medium tomatoes, chopped
• 2  cups  shredded lettuce
•  sour cream, for serving

Directions

1. Heat oven to 350°. Cook ground meat in large skillet over medium-high heat until browned, stirring frequently. Add bell pepper and onion stir-fry and corn; cook until meat is thoroughly cooked and vegetables are crisp-tender, stirring occasionally. Drain.
2. Add taco sauce and dry ingredients. Mix well. Cook an additional 2 minutes.
3. Divide beans and spread evenly over each tortilla. Spoon ground meat mixture down center of each tortilla. Sprinkle each with each. Fold sides of each tortilla toward center; fold up ends. Place seam side down, in ungreased 15x10x1-inch baking pan. Brush each chimichanga with margarine.
4. Bake for 30 - 35 minutes or until golden brown and thoroughly heated. Serve with tomatoes and lettuce.