Chimichanga-style Beef Bundles

Ingredients

• 6 10" flour tortillas
• 1 lb ground beef
• 1/2 cup chopped onion (1 medium)
• 1 clove garlic, minced
• 1 large tomato, peeled, seeded, and chopped
• 1 4-oz can diced green chili peppers, drained
• 1/4 tsp salt
• 1/3 tsp ground cumin
• Several dashes bottled hot pepper sauce
• 2 cups shredded Monterey Jack cheese (8 oz)
• 1 6-oz container frozed avocado dip, thawed or 1 cup salsa (topping)
• Fresh cilantro (optional garnish)

Directions

• Wrap tortillas in foil and heat in 350 oven for 10 min.
• In large skillet, cook beef, onion and garlic till meat is brown and onion is tender.
• drain off fat, stir in tomato, chili peppers, salt, cumin, and hot pepper sauce.
• Remove 1 tortilla at a time from foil packet and spoon about 1/2 cup of meat mixture just below cnter of tortilla.
• Sprinkle with 1/3 cup of cheese.
• Fold bottom edge of tortilla up and over filling, just till mixture is covered.
• Fold opposite sides of tortilla in, just till they meet.
• Roll filled section over onto opposite edge of tortilla.
• If necessary, secure with wooden toothpicks.
• Repeat with remaining tortillas, meat and cheese.

To cook by indirect grill method:

• In a covered grill, arrange preheated coals around a drip pan.
• Test for medium-low heat above the pan.
• Place packets, seam side down, on the grill rack over the drip pan.
• Cover and grill for 20 to 25 minutes or till heated through.

To cook by direct grill method:

To serve: