These crispy, golden chimichangas are stuffed with seasoned ground beef, salsa, and melty cheese, then fried to perfection in coconut oil. With a tangy drizzle of red enchilada sauce, these low-carb chimichangas are a delicious, satisfying meal for anyone craving Mexican flavors.
Servings & Timing
- Yield: 2 chimichangas
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Ingredients List
- 2 low-carb tortillas (cooked and warm)
- ⅔ cup cooked taco-seasoned ground beef
- 2 tablespoons salsa
- 2 tablespoons coconut oil
- ½ cup shredded cheese (preferably Mexican blend)
- 4 tablespoons red enchilada sauce
Instructions
-
Prepare the Filling
In a medium bowl, mix the cooked taco-seasoned ground beef with the salsa. Stir until well combined. -
Assemble the Chimichangas
Lay the warm, cooked tortillas flat on a clean surface. Divide the beef mixture evenly between the two tortillas. Sprinkle each with ¼ cup of shredded cheese. Fold in the sides of the tortilla and roll it up tightly into a burrito shape. -
Heat the Oil
In a large skillet, heat the coconut oil over medium-high heat. Once the oil is hot, carefully place the chimichangas seam-side down in the skillet. Fry for 2–3 minutes on each side, or until golden brown and crispy. -
Serve
Once the chimichangas are crispy, remove them from the skillet and place them on a paper towel-lined plate to drain any excess oil. Drizzle the red enchilada sauce over the top before serving. -
Optional Garnish
For extra flavor, garnish with chopped cilantro or a dollop of sour cream, if desired.
Additional Notes
- Tortillas: Use low-carb tortillas to keep this recipe keto-friendly, but you can substitute regular tortillas if preferred.
- Ground Beef: Use lean ground beef or ground turkey for a lighter option.
- Cheese: Feel free to swap out the Mexican blend cheese for cheddar, Monterey Jack, or a combination of your favorites.
Dietary Info
- Calories: 420 (per chimichanga)
- Fat: 28g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 25g
Step-by-Step Cooking Guide
- Step 1: Prepare the beef and salsa mixture.
- Step 2: Assemble the chimichangas by filling and rolling the tortillas.
- Step 3: Fry the chimichangas in coconut oil until golden and crispy.
- Step 4: Drizzle with red enchilada sauce and serve.
Ingredient Details & Substitutions
- Coconut Oil: For a milder flavor, you can substitute the coconut oil with olive oil or avocado oil.
- Ground Beef: You can use ground turkey, chicken, or even a vegetarian meat substitute to make this dish lighter or vegetarian.
- Cheese: Feel free to mix and match cheeses based on your preference, such as cheddar, mozzarella, or queso fresco.
Recipe Variations & Serving Suggestions
- Spicy Version: Add sliced jalapeños or a few dashes of hot sauce to the filling for extra heat.
- Serve with Guacamole: These chimichangas pair wonderfully with a side of guacamole, sour cream, or a fresh salad.
- Make It Veggie: Swap out the ground beef for sautéed vegetables like zucchini, bell peppers, and onions for a vegetarian version.
Storage & Make-Ahead
- Refrigerator: Store leftover chimichangas in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 375°F (190°C) for 10 minutes or until crispy.
- Freezer: These chimichangas can be frozen for up to 1 month. Wrap them tightly in foil or plastic wrap, then reheat in the oven at 375°F (190°C) for 20–25 minutes.
FAQs
Q: Can I make these chimichangas ahead of time?
A: Yes, you can prepare and fry the chimichangas, then store them in the fridge. Reheat in the oven or skillet before serving.
Q: Can I bake the chimichangas instead of frying them?
A: Yes! To bake, preheat the oven to 400°F (200°C) and place the chimichangas on a baking sheet. Spray them lightly with cooking spray and bake for 15–20 minutes, flipping halfway through, until golden and crispy.
Q: Can I make these dairy-free?
A: Yes! Use dairy-free cheese and skip the sour cream or use a dairy-free alternative.
Optional Personal Story
These Mexican Chimichangas are one of my favorite weeknight meals because they’re so quick and easy to prepare, but they feel indulgent with their crispy golden crust and flavorful filling. I love the combination of the seasoned beef and melty cheese inside, and the red enchilada sauce adds the perfect amount of tangy heat. These chimichangas are always a hit at dinner!
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Tried these Mexican Chimichangas? Share your photos or tag your creations on Instagram or Pinterest! I’d love to see how you enjoy these crispy, cheesy bites of goodness!
