Keto Beef Chimichanga

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  • prep time

    prep time

    25 min

  • cook time

    cook time

    30 min

  • ready time

    ready time

    55 min

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.

Why does this recipe make a lot of chimichangas?

We created our recipe to make it easy for people to meal prep. This recipe should produce about eight chimichangas. However, feel free to make as many chimichangas ahead of time as you would like. For these, it is best only to wrap the chimichangas that you plan to eat that day as the wraps tend to dry. However, the filling can be stored in the fridge for up to three or four days. The amount is perfect for prepping ahead of time, as all you have to do is wrap and fry the chimichangas before consumption. Another option is to wrap and fry all the chimichangas and then store them in the freezer until ready to use.

Do I need to add beef broth to this recipe?

If you do not have beef broth, feel free to substitute with chicken or bone broth for added flavor and nutritional value.

What are the best toppings for chimichangas?

While we only topped our chimichangas with sour cream and tomatoes, you can top your chimichangas with all kinds of Mexican-style toppings depending on how many calories you can consume. Feel free to top them with cilantro, salsa, hot sauce, guacamole, freshly sliced avocados, or even a chopped cabbage slaw made with lime juice. If you do this, make sure to calculate the macros separately in the Carb Manager app.

Can I use Keto tortillas?

You can certainly use Keto tortillas if you like; however, they usually contain wheat ingredients, which is not allowed in most Keto circles, and they are typically higher than 5g net carbs per serving. However, if you can handle more net carbs per meal and stay in Ketosis, you can consider using Keto tortillas.

  • Net Carbs

    5 g

  • Fiber

    1.3 g

  • Total Carbs

    6.5 g

  • Protein

    34.1 g

  • Fats

    36.3 g

493 cals

Keto Beef Chimichanga

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Beef Ground 85% Lean 15% Fat Raw

    Beef Ground 85% Lean 15% Fat Raw

    2 lb

  • Coarse Kosher Salt

    Coarse Kosher Salt

    1.25 tsp

  • Red onion

    Red onion

    0.5 medium - 2 1/2" diameter

  • Garlic

    Garlic

    2 clove

  • Tomato sauce

    Tomato sauce

    1 cup

  • Beef broth

    Beef broth

    0.5 cup

  • Chili powder

    Chili powder

    1 tsp

  • Cumin, ground

    Cumin, ground

    0.5 tsp

  • Paprika

    Paprika

    0.5 tsp

  • Coriander, seed

    Coriander, seed

    0.5 tsp

  • Salsa

    Salsa

    8 tbsp

  • Sour cream

    Sour cream

    8 tbsp

  • Egg White Wraps, Original

    8 wrap

  • Avocado oil

    Avocado oil

    0.25 cup

  • Mexican blend cheese

    Mexican blend cheese

    2 cup, grated

  • Lime

    Lime

    1 each - 2" diameter

Recipe Steps

steps 6

55 min

  • 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 1
  • 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 2
  • 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 3
  • 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 4
  • 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 5
  • 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.
    Step 6