• Preheat the oven to 425 degrees if making these immediately.

For the Filling:

• In a large skillet begin browning the ground sirloin and breaking up the larger chunks with a wooden spoon.
• On a cutting board dice up half of an onion, and begin shredding the Monterey Jack cheese with a cheese grater.
• When the meat has browned and cooked, drain any excess grease and return to the stovetop adding the diced onion. Let the onion cook for about 2 minutes, tossing it as needed.
• Add salsa, green chiles, beans, and cheese. Incorporate these ingredients into the skillet by stirring well and turning the heat down to low until it all melts together.
• On a plate microwave the flour tortillas in 30-second bursts until they are soft and pliable. Line a cookie sheet with foil and spray well with the cooking spray.
• To fill and roll a Chimichangas: Lay the flour tortilla out flat on a clean workspace and fill with 2 large spoonfuls of filling right in the center of the tortilla. To close, tuck in the edges at 3 o’clock and 9 o’clock. Using your thumbs roll 6 o’clock up over the previously tucked edges and roll the entire thing over so that it is now resting on 12 o’ clock. Pick it up gently with your hands or a spatula and place it on the cookie sheet. Repeat with the remaining chimichangas.
• When the tray is full spray all of the chimichangas with the spray oil and sprinkle with salt and pepper.
• Place in the preheated 425-degree oven on the middle rack for 15-20 minutes.
• Bake the chimichangas until they are golden brown and crispy. Serve with your favorite toppings!
• ** Chimichangas are the perfect grab and go freezer snack. Freeze the prepared chimichangas solid, wrap in foil, and place in a freezer baggie. Each chimichangas can be baked as needed, or microwaved after removing the foil. Bake at 400 degrees for 30-35 minutes if frozen.