1 lb. lean ground beef
1/2 tsp. garlic salt
1 tsp. oregano
1 tsp. cumin
1 (4 oz.) can chopped green chilies
1/3 c. picante sauce
1/3 c. sour cream
8 flour tortillas
1/2 c. butter
1 1/2 c. shredded Cheddar cheese

Brown ground beef in 10 inch skillet; drain grease. Stir in garlic salt, oregano, cumin, green chilies, picante sauce and sour cream. Melt butter in separate skillet. Dip tortillas, one at a time, into butter, coating both sides. Place a heaping 1/3 cup of meat mixture into center of tortilla. Fold tortilla envelope-fashion (2 sides toward center, then fold opposite sides) and place seam side down in 9x13 inch pan. Place each close together to keep their shape. Bake 15 minutes at 500 degrees until lightly browned. Remove from oven. Sprinkle generously with cheese. Return to oven for about 5 minutes to melt cheese, watching carefully.

Place on serving dish. Top each one with 1 tablespoon sour cream and 1 tablespoon picante sauce. Serve with salad and ranch-style beans.