| Detail | Value |
| Servings | 6 |
| Total Time | 40 minutes |
| Difficulty | Medium-Easy |
| Calories per Serving | ~450 kcal (Varies by fat used) |
| Macros | P: 35g / Net C: 7g / F: 30g |
Intro
Nothing beats the crunch of a crispy shell giving way to a warm, savory, and richly seasoned filling. While traditional chimichangas are strictly off-limits on a low-carb lifestyle, we’ve found the ultimate hack! These Baked Keto Mexican Chimichangas deliver that satisfying fried texture and all the robust Tex-Mex flavor you crave, without the carb spike.
We understand that sticking to your keto recipes often means sacrificing your favorite comfort foods. But with a simple swap—using low-carb tortillas and a brush of healthy fat—we can achieve that perfect, golden-brown exterior. This recipe is an incredible easy dinner idea that tastes indulgent but keeps you perfectly within your macros.
Get ready to revolutionize your meal plan! This keto chimichanga recipe is quick, incredibly filling, and the perfect macro-friendly meal to satisfy any serious craving.
Look at the Recipe
- Sensory Appeal: A beautifully crisp, golden shell surrounding a steaming, tender, highly seasoned ground beef and cheese filling.
- Flavor Highlight: Deep, complex Mexican flavors from chili powder, cumin, and oregano, balanced by creamy cheese and a bright salsa topping.
- Key Keto Benefit: Extremely high in protein and fat, low in net carbs, making this a perfect, satiating low-carb dinner.
Ingredients Needed
For the Seasoned Beef Filling
- 1 Tbsp avocado oil or lard
- 1.5 lbs ground beef (80/20 mix is ideal for flavor)
- 1/2 cup water or beef broth
- 1/4 cup tomato paste (low-carb option)
- 1 Tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (optional)
- Salt and black pepper to taste
- 1 cup shredded Monterey Jack or Colby Jack cheese
For the Chimichangas
- 6 large low-carb tortillas (ensure they are the large “burrito” size)
- 3 Tbsp melted butter or melted lard (for brushing)
Toppings (Optional, Keto-Friendly)
- Sour cream or full-fat Greek yogurt
- Salsa (check labels for low-carb/no sugar added)
- Diced avocado or guacamole
- Cilantro, chopped
How to Make Our Keto Mexican Chimichangas
- Prep the Filling: Preheat your oven to $400^{\circ}\text{F}$ ($200^{\circ}\text{C}$). Grease a baking sheet or line it with parchment paper.
- Brown the Beef: Heat the avocado oil in a large skillet over medium-high heat. Add the ground beef and break it up with a spatula. Cook until fully browned. Drain off any excess grease.
- Season and Simmer: Reduce the heat to medium. Add the water/broth, tomato paste, chili powder, cumin, oregano, and cayenne (if using) to the beef. Season with salt and pepper. Stir to combine and simmer for 5–7 minutes, allowing the sauce to reduce slightly and the flavors to deepen.
- Add Cheese: Remove the skillet from the heat. Stir in the Monterey Jack cheese until it is melted and fully incorporated into the beef mixture. This is your delicious, clean eating dinner filling.
- Assemble the Chimichangas: Lay a low-carb tortilla flat. Place $1/2$ to $3/4$ cup of the warm beef filling in the center. Fold in the sides tightly, and then roll the tortilla from the bottom, creating a tight burrito shape. Place the roll-up seam-side down on the prepared baking sheet. Repeat with the remaining tortillas.
- Achieve the Crunch: Brush the tops and sides of the assembled chimichangas generously with the melted butter or lard. This fat is essential for the golden color and crispy texture.
- Bake: Bake for 15–20 minutes, flipping halfway through, until the chimichangas are golden brown and crisp.
- Serve: Garnish immediately with your choice of keto-friendly toppings and serve piping hot.
Storage & Serving Suggestions
- Storing: Store cooled leftover chimichangas in an airtight container in the refrigerator for up to 4 days.
- Reheating: The best way to reheat is in an air fryer at $375^{\circ}\text{F}$ ($190^{\circ}\text{C}$) for 5–8 minutes, or in a toaster oven, to restore the crispy exterior.
- Freezing: These are excellent for meal prep! Assemble the chimichangas, brush with butter, and freeze on a baking sheet until solid. Transfer to a freezer bag. Bake from frozen for 25–30 minutes, or until heated through.
- Serving Pairings (Keto-Appropriate): Serve with a side of low-carb Mexican Cauliflower Rice, or a simple avocado and cilantro salad tossed with lime juice for a complete and satisfying healthy recipes meal.
Tips & FAQs
Q: Which low-carb tortillas work best for this recipe?
A: Look for the largest low-carb tortillas (often labeled “burrito”). The brand Mission Carb Balance and similar low-net-carb options work well. Ensure you use a pliable one to prevent tearing when rolling.
Q: Can I use chicken or pork instead of ground beef?
A: Yes, absolutely! This is a great easy meal prep idea. Use shredded cooked chicken (seasoned with the same spices) or slow-cooked pulled pork shoulder for an equally delicious, protein-rich filling.
Q: How can I make these chimichangas crunchy without deep frying?
A: The key is to brush generously with fat (melted butter or lard) and ensure your oven is hot ($400^{\circ}\text{F}$ / $200^{\circ}\text{C}$). If you have an air fryer, use it! Air frying at $380^{\circ}\text{F}$ for 10-12 minutes yields the best crunchy texture.
Q: Can I prepare the filling ahead of time?
A: Yes, the spiced ground beef filling can be made up to 3 days ahead and stored in the refrigerator. This turns the assembly process into a quick 10-minute task, making it an ideal quick dinner solution.
Q: What is a true zero-carb alternative to the low-carb tortilla?
A: If you need a strict zero-carb wrapper, you can try using baked slices of provolone or mozzarella cheese as a wrap, or use very large leaves of steamed cabbage.
