Chimachanga - cooking recipe

Ingredients

2 c. diced roast beef
1 small can green chilies
1 small onion, chopped
1/2 tsp. cumin
garlic to taste
1 bouillon cube

Preparation

Put ingredients in pan with just enough water to cover and simmer until onions are done.
Add 2 tablespoons cornstarch to thicken.
Wrap mixture in flour tortillas like enchiladas.
Place far apart on a greased cookie sheet.
Brush with melted butter. Bake until tortillas are brown at 350\u00b0.
Top with cheese, lettuce, sour cream, etc.