Mexican Chimichangas

by Maria Garcia April 10, 2026

written by Maria Garcia April 10, 2026

Quick Description

These Low-Carb Mexican Chimichangas are crispy on the outside and filled with savory taco-seasoned ground beef, melted cheese, and tangy salsa. Pan-fried and baked, they’re a quick, satisfying meal that’s perfect for a keto-friendly Mexican dinner!

Servings & Timing

Servings: 2 chimichangas (1 per serving)
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients List

For the Chimichangas

2 low-carb tortillas (cooked & warm)
2/3 cup cooked taco-seasoned ground beef
2 tablespoons salsa
2 tablespoons coconut oil (for frying)
½ cup shredded cheese (divided; use a Mexican blend or your favorite cheese)
4 tbsp red enchilada sauce (for topping)

Instructions

Preheat the Oven:
- Preheat your oven to 375°F (190°C).
Assemble the Chimichangas:
- Lay the warm low-carb tortillas on a flat surface.
- Spoon 1 tbsp shredded cheese, 1 tbsp salsa, and ⅓ cup taco-seasoned ground beef onto the center of each tortilla.
- Fold the sides in, then roll them tightly into a burrito shape.
Fry the Chimichangas:
- Heat 2 tablespoons coconut oil in a pan over medium heat.
- Add the rolled chimichangas to the pan and fry for 30 to 60 seconds on each side, until they are golden and crispy.
- Once crispy, drain on a plate lined with paper towels.
Bake with Cheese & Sauce:
- Transfer the fried chimichangas to an oven-safe pan.
- Top each chimichanga with the remaining shredded cheese and 2 tablespoons enchilada sauce.
- Bake in the preheated oven for 5 minutes, or until the cheese is melted and bubbly.
Serve:
- Remove from the oven and serve warm, garnished with sour cream, guacamole, or your favorite toppings.

Additional Notes

Low-Carb Tortillas: Make sure the tortillas are low-carb or keto-friendly (like almond flour or coconut flour tortillas).
Customize the Filling: You can swap ground beef for ground chicken, turkey, or even seasoned shredded chicken for variety.
Toppings: Serve with guacamole, sour cream, or fresh cilantro for added flavor.

Dietary Info

Keto-Friendly
Low-Carb
Gluten-Free (if using gluten-free tortillas)
High-Protein (from beef and cheese)

Ingredient Details & Substitutions

Tortillas: Use almond flour tortillas or coconut flour tortillas for a low-carb alternative.
Ground Beef: Ground turkey or chicken are great alternatives if you prefer leaner options.
Cheese: Feel free to use cheddar, pepper jack, or any cheese that melts well.
Salsa: If you like a spicier version, use a medium or hot salsa.

Recipe Variations & Serving Suggestions

Spicy Chimichangas: Add chopped jalapeños or diced green chilies to the filling for a spicy kick.
Cheesy Sauce: Top with a creamy cheese sauce or sour cream instead of enchilada sauce for a richer flavor.
Make a Chimichanga Bowl: Skip the tortilla and layer taco-seasoned beef, cheese, salsa, and toppings in a bowl for a low-carb taco bowl.
Vegetarian Version: Replace ground beef with sautéed mushrooms, cauliflower rice, or a blend of beans and cheese.

Storage & Make-Ahead

Refrigerate: Leftover chimichangas can be stored in the fridge for up to 3 days.
Reheat: Reheat in the oven at 350°F (175°C) for 5–10 minutes or until hot.
Freeze: You can freeze the uncooked chimichangas for up to 1 month. Fry and bake them directly from frozen (add 5 extra minutes to the baking time).

Nutrition (Per Serving)

Calories: 350 kcal
Protein: 22 g
Fat: 24 g
Total Carbs: 8 g
Net Carbs: 5 g
Fiber: 3 g