Preheat oven to 475 degrees Fahrenheit.

Brown ground beef in a skillet over medium-high heat.

Add chopped onion and minced garlic to the skillet and cook until softened.

Drain excess grease from the skillet, but do not rinse.

Stir in Pace Picante Sauce, ground cumin, dried oregano leaves, and salt.

Simmer the mixture for 5 minutes, or until most of the liquid has evaporated.

Brush one side of each flour tortilla with melted butter.

On the unbuttered side of each tortilla, spoon approximately 1/3 cup of the meat mixture into the center.

Fold the two sides of the tortilla over the filling.

Fold the ends of the tortilla down to create a sealed chimichanga.

Place the chimichangas seam-side down in a 13 x 9 x 2-inch baking dish.

Bake in the preheated oven for 13 minutes, or until the chimichangas are golden brown.

Serve hot, topped with sour cream, guacamole, and additional picante sauce.