Keto Beef Chimichanga
Our Keto Beef Chimichanga is delicious – minus all the unnecessary carbs – and is made using only the best healthy fats and ingredients.
While on the Keto diet, it can be hard to enjoy your favorite Mexican foods as you can’t simply order a traditional chimichanga at your local Mexican restaurant. Our chimichanga is made using egg white wraps with a delicious beef filling made with tomato sauce and authentic spices like chili powder, cumin, paprika, and ground coriander. The filling is then added to the wrap and sprinkled with a Mexican cheese blend. Feel free to use other Mexican cheeses like Queso Fresco or Chihuahua cheese. Pair this dish with high-fat items like sour cream and avocados, especially if you want to add extra calories for muscle building. You can also top the chimichangas with your favorite hot sauces if you want to spice them up. Our Keto chimichangas are great as leftovers, too; simply reheat them in an air fryer or oven.
How to Make It
Step 1
Preheat a large skillet over medium-high heat. You do not need to add oil if you’re using a higher fat percentage of ground beef, as the fat will render out of the meat. Add the beef directly to the pan. Use a wooden spoon to break up the beef and cook it until it is no longer pink and nicely browned.
Step 2
Add in the diced red onion, minced garlic cloves, tomato sauce, broth, spices, and 1 ¼ teaspoon kosher salt. Stir to combine the mixture and cook for 2 to 3 minutes. Doing so will allow the spices to meld and the tomato sauce to glaze the beef. Cook until the sauce looks dry and glazes the meat.
Step 3
Add about 2 oz filling to each wrap. Add one tablespoon of shredded cheese on top of the filling. Fold in the sides, then roll the wrap. Repeat with remaining wraps, wrapping only as many as you need per meal.
Step 4
Heat a large skillet over medium-high heat. Add in ¼ cup avocado oil. Add the wraps flap side down; doing so will allow the wraps to sear shut and hold better. Cook on the first side for several minutes, turning the heat down to low if necessary.
Step 5
Flip and repeat on the other side. Repeat with the remaining wraps. If necessary, add more of the remaining oil to fry the remaining wraps.
Step 6
Serve immediately with sour cream and tomatoes. Feel free to add additional toppings if desired, like shredded Mexican cheese, but calculate those macros separately. Serve with a fresh lime wedge.
Ingredients
- Beef Ground 85% Lean 15% Fat Raw
2 lb
- Coarse Kosher Salt
1.25 tsp
- Red onion
0.5 medium – 2 1/2″ diameter
- Garlic
2 clove
- Tomato sauce
1 cup
- Beef broth
0.5 cup
- Chili powder
1 tsp
- Cumin, ground
0.5 tsp
- Paprika
0.5 tsp
- Coriander, seed
0.5 tsp
- Salsa
8 tbsp
- Sour cream
8 tbsp
- Egg White Wraps, Original
8 wrap
- Avocado oil
0.25 cup
- Mexican blend cheese
2 cup, grated
- Lime
1 each – 2″ diameter