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Recipe Details
Ingredients:
- 4 low-carb tortillas
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Oil for frying
- Optional toppings: sour cream, guacamole, salsa
Directions:
- In a large skillet, cook the ground beef over medium heat until browned.
- Add the diced onion and minced garlic to the skillet and cook until softened.
- Stir in the chili powder, cumin, salt, and pepper, mixing well to combine.
- Place a spoonful of the beef mixture onto each tortilla, then sprinkle with shredded cheese.
- Fold the sides of each tortilla over the filling, then roll up tightly to form a chimichanga.
- In a separate skillet, heat oil over medium-high heat.
- Carefully place the chimichangas seam side down in the hot oil and cook until golden brown and crispy on all sides.
- Remove from the skillet and drain on paper towels.
- Serve hot with your favorite toppings and enjoy!
Kitchen Equipment Needed
To make these Keto Chimichangas, you’ll need the following kitchen equipment:
- Large skillet
- Wooden spoon
- Sharp knife
- Cutting board
- Paper towels
- Skillet for frying
How to Store Leftovers
If you have any leftovers (which is unlikely because these chimichangas are so delicious!), you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a preheated oven at 350°F for about 10-15 minutes or until heated through.
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