FILLING:

1/2 tsp. salt
1 lb. lean ground beef
1 clove garlic, crushed
1 tsp. ground cumin
1 tsp. dried oregano
1/4 c. canned chopped chilies
1/4 c. bottled taco sauce
1/4 c. sour cream
2 tbsp. cider vinegar

Sprinkle salt in a medium skillet and place over medium heat. Add beef, garlic and spices. Cook and stir with fork until meat crumbles and loses pink color. Stir in remaining filling ingredients, remove from heat and cool.

ASSEMBLY:

1/2 c. butter
6 lg. flour tortillas
4 oz. Cheddar cheese, shredded
1/2 c. sour cream
1/2 c. bottled picante sauce
2 avocados, sliced or guacamole

Melt butter in a 10 inch skillet. Place each tortilla in warm butter until soft, drain and place on a flat surface. Mound a large spoonful of filling in center of tortilla and fold envelope fashion to seal filling inside. Place tortilla seam down in a large baking dish. Bake in 450 degree oven for 15 minutes. Sprinkle with cheese and return to oven for a few seconds to melt cheese. Serve with sour cream, picante sauce and avocado or guacamole.