Keto Beef and cheese chimichanga

Keto Beef and cheese chimichanga


  • 1 lbs 80/20 Grass fed ground Beef
  • 2 flatbread (each one makes one Chimichanga)
  • 1 lbs shredded Cheddar Cheese
  • Pico de Gallo
  • 1/4 cup Avocado Oil
  • Homemade Spicy Taco Seasoning
  • 3 tbs himalayan salt
  • 3 tbs paprika
  • 1 tbs cumin
  • 1 tbs garlic powder
  • 1 tbs onion powder
  • 1 tbs oregano
  • 1 tbs black pepper
  • 1 tsp hot Mexican chili powder
  • 1 tsp red cayenne pepper


Brown all Ground Beef and drain fat. *Add 1/4 cup water and 2 tbs Taco Seasoning and bring to a boil. Once boiling reduce to medium heat and simmer until all water is cooked out. *In a large pan heat the Avocado Oil on Medium
*On a flat surface (I use big cutting board) lay flatbread longways in front of you and place a row of Cheese across the bread about 2” wide leaving about 2” of flatbread on each end to use for folding ends. Keep the cheese closer to yourself. *Next place a layer of Pico de Gallo on top of cheese *Thirdly we add half of the ground beef *Add another layer of Pico de Gallo and then top with Cheese before rolling Chimichanga *To roll I folded each end in and then use both hands together to roll tightly to filling. Once closed lay in pan flap side down. *Fry about 2 minutes and then start to rotate using tongs and hold on each side about a minute or until golden brown. Once all sides of Chimichanga are a nice golden brown remove from pan using tongs and place on paper towels. Enjoy 😉


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