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

Set aside: 6 flour tortillas Shredded Cheddar cheese Sour cream Shredded lettuce Taco sauce Tomatoes

Sprinkle salt in medium skillet, place over medium heat. Add beef, garlic and spices. Cook, crumbling with fork until meat is done. Stir in remaining filling ingredients. Remove from heat and cool.

In an 8 inch skillet, melt butter. Dip both sides of each tortilla; drain off excess. Mound a rounded 1/3 cup of filling on center of tortilla, fold envelope fashion. Place seam side down in an ungreased baking dish or pan. (This can be made ahead of time and put in refrigerator covered for 24 hours.)

Preheat oven to 400 degrees. Bake uncovered 15 minutes. Sprinkle with cheese (you may return to oven to melt cheese). Top with sour cream, sauce, lettuce and tomato.