Cheesy Chimichangas

Directions

• In a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in garlic salt and pepper.
• Brush one side of each tortilla with oil. Spoon 1/4 cup beef mixture off-center on oiled side of tortillas. Top with 1 tablespoon each of salsa, cheddar cheese and Monterey Jack cheese. Fold sides and ends over filling and roll up. Secure with toothpicks; place in a greased 13-in. x 9-in. baking dish. Brush with oil
• Bake, uncovered, at 450° for 10-15 minutes or until lightly browned. Sprinkle with remaining cheeses. Bake 2-3 minutes longer or until cheese is melted. Remove toothpicks.
• Serve chimichangas on a bed of lettuce and tomato. Spoon remaining salsa over chimichangas. Serve with sour cream and guacamole if desired.