Baked Chimis

I love Mexican food, but most Mexican foods are not very skinny -like cooked with lard not skinny. So, I set out on a mission to come up with a recipe that was Mexican and skinny. I know chimichangas are more Tex-Mex, but these Baked Chimis are full of all the great spicy Mexican flavor and none of the guilt. Buen provecho!

Here's What You Need:
Whole wheat tortillas (I like Frescados)
1lb extra lean ground beef
Taco seasoning*
1/2 green pepper chopped
1/2 onion chopped
1/2 yellow squash (or small zucchini) diced
1/2 capful of extra virgin olive oil
Lime cut into wedges
Vegetable oil
Cooking spray

Here's What You Do:Preheat the oven to 425. Brown the meat with taco seasoning, following the package directions. In the meantime, heat the olive oil over medium high heat and saute the onion, pepper. Once those have started to soften add the squash and salt and pepper to taste. (Sauteing will take about 8 minutes total) Mix the vegetable mixture in with the beef and stir to combine. Spray a 9x13 (approx) pan with cooking spray. Add 1/2 cup of beef mixture into the center of the tortillas and fold the bottom and top in and fold over. Lightly brush the tops and sides with vegetable oil. Place seam side down in the pan. bak for about 13 minutes. Turn over and brush the other side with the vegetable oil and return to oven for about 12 minutes longer. Your whole family will love these crunchy Chimis!

Kid Tip: My husband literally called me on a business trip to tell me they were all devouring the Baked Chimis I had left for them, so I don't think a lot of tweaking is necessary here! You can wrap them in foil to make it easier for the kids to eat with their hands. Also, these freeze great. Wrap them in plastic wrap individually and place into a freezer bag. When you are ready to re-heat them, wrap loosely in a paper towl and heat for 2 minutes.

*I love Penzeys Taco seasoning, but one of my friends also told me how to make your own. Skinny Mommy's on Facebook!