Lunch/Dinner Mexican Quick Meals

Low Carb Beef Chimichangas

Low Carb Beef Chimichangas!

This recipe is one of my absolute favorite recipes I have made. I am always searching for recipes that I want to make again and beats anything I can find at a restaurant. Not only is it amazing, and low carb, it’s also so easy! The game changing cauliflower Spanish rice took longer to make. If you have taco meat in the freezer, this recipe will be even easier and faster to make.

Create restaurant quality food at home.

If your family likes chimichangas, make this recipe soon. You will know all of the ingredients you used and feel good about these low carb chimichangas. Mexican restaurants are full of temptations and lots of off plan foods.  You can feel good about serving your family these chimichangas and not have endless baskets of chips and bowls of salsa.

Air fry, bake, fry in a skillet

I ended up frying these in oil. I had planned on air frying but I ended up opting to quickly fry in a large skillet. I used the same skillet I cooked the meat in. If you opt to air fry, I would spray or brush with oil. I would air fry at 375 for about 5-10 minutes. Check and make sure they don’t burn. We topped ours with sour cream and guacamole. Hubby topped his pico de gallo and cheese. If you really want to wow your family, this queso is fantastic.

I used Mission low carb tortillas

I used the largest Mission low carb tortillas I could find. Use whatever you like and can find. The xtreme wellness tortillas are a bit bigger than the Mission tortillas. I didn’t get pictures of the rolling or frying. I was moving too fast to take any pictures. If you have questions, please let me know. I can try and make a video if that would be helpful. I do hope you make this recipe soon. It’s so good!

Low Carb Beef Chimichangas

Course Main Course
Cuisine Mexican
Servings 4


  • 1 Lb Ground Beef
  • 1 M Onion, chopped
  • 1 M Jalapeno, deseeded and diced Optional
  • 1 T Minced Garlic
  • 1 T Chili Powder
  • 1 t Onion Powder
  • 1 t Garlic Powder
  • 2 t Ground Cumin
  • 1 t Salt
  • 1/2 t Black Pepper
  • 4-8 Low Carb Tortillas How many chimichangas you get will depend on the size of your tortillas you have. I used the biggest mission tortillas I could find. But there are bigger tortillas than what I used.
  • 1-2 C Shredded Cheese Use whatever cheese you have, I used cheddar
  • Oil To fry the chimichangas in, optional
  • Desired toppings


  • In a skillet over medium, to medium high heat, brown your meat and veggies. Add your seasonings. I used low-fat meat, so I didn't have any grease.
  • Place a tortilla on you counter and add as much meat as you think the tortilla will hold without busting open.
  • Top with the desired amount of cheese.
  • Tuck the ends over the cheese/meat, stretch the tortilla that's closest to you over the cheese/meat and then roll/flip the filled tortilla over so the chimichanga is seam side down. In a skillet over medium heat place a little oil (just cover the bottom). When it is hot, place your chimichangas carefully in the oil and brown on each side. I have no pictures because I was moving too fast to take any.
  • Top with desired toppings.
Tried this recipe?Let us know how it was!

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