Brown meat in a large skillet. Drain off any fat. Add taco seasoning and 1/2 cup water. Let simmer for 5 minutes.
Meanwhile, lay a few flour tortillas on a work surface. Spread a spoonful of beans in the middle of each tortilla. Sprinkle
cheese on top of beans. Spoon a couple tablespoons of beef on beans and cheese.
Begin folding the tortilla. You are going to make a packet or envelope. Start with one side and fold up to cover the beef mixture. Then fold the sides and then brush egg wash over the last fold. The egg wash is the "glue" that holds the packet together. Place on a baking sheet with the seam side down while you finish the remaining.
Heat a large skillet over medium heat. Add oil. Place chimichangas in pan with seam side down. Cook for about a minute and then flip. Place on a baking sheet lined with foil. Bake for 10 minutes to melt the cheese.
* I really like the uncooked Tortilla Land tortillas. You "cook" them by place them in a dry skillet for about 30 seconds each side. They taste like homemade tortillas.
Makes about 1/4 cup
2 teaspoons chili powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
Mix all ingredients in a bowl and store in a air tight container for up to 6 months.
When you are ready to make tacos just brown 1lb. of meat, drain fat and add 2 Tablespoons of seasoning and 2/3 cup water to pan. Simmer for 5-10 minutes on low to blend the spices.
Recipe from Theres Always Pizza at TheresAlwaysPizza.com