Paleo Chimichangas

Chimichangas have always been a family favorite! My mom has made them every single year for as long as I can remember on our annual family ski vacation. They are similar to a burrito, but the meat gets an extra flavor boost from added spices and green chilies, then after being wrapped in a (gluten free & Paleo!) flour tortilla, it’s fried to crispy, golden perfection!!!

If you’re not into frying, though, they can be baked too – I’ve included instructions below! I personally recommend and much prefer the fried version though.

Keto & Paleo

Whether you make these Keto, Paleo, or just gluten free entirely depends on what kind of tortilla you use. There are many options:

• Pre-made gluten free tortillas, I LOVE Siete Tortillas (affiliate link). They are gluten free, Paleo, and the almond flour version is somewhat low-carb. They’re the only pre-made gluten free flour tortillas I’ve found that actually taste good and bend!
• Corn tortillas. Corn tortillas can be hard to fold and easily break, so you’ll need to heat them up on the stove just until they become soft – around 30 seconds per side. They might still break a bit, but heating will help tremendously. 
• Homemade Paleo Wraps/Tortillas. This is the recipe I’ve used for years and they’ve never let me down! 
• Keto Tortillas from my Keto Breads E-Cookbook, which are super yummy and bend easily.
• OR eaten as a salad with tomatoes, cheese, sour cream (if you can have dairy), salsa, and avocado. But really, it’s SO much better with a fried tortilla. And is it even a chimichanga anymore if you eat it as a salad, hummm????

Easy Beef Chimichanga Instructions

If using a slow cooker, brown the meat, onion, and spices in a large pan or pot until meat is browned, around 5 to 8 minutes. Then, transfer to the bowl of a slow cooker, add 1 cup of water, and cook on low for 6-7 hours or high for 3-4 hours. 

If using an Instant Pot, turn the Instant Pot to “saute” mode and brown the meat, spices, and onion until meat is browned, around 5 to 8 minutes. Then, add 1 cup of water, put on the lid and turn the valve to “sealing”, and cook on high pressure for 20 minutes.

If using an Instant Pot, manually release the pressure. Then, remove meat to a large, shallow bowl or cutting board and shred with 2 forks and add the green chilies. 

Heat 2 to 4 Tbsp. of avocado or olive oil over medium heat in a large, shallow skillet. If your tortillas are hard or crack easily, slightly heat them on the stove just until soft.

Then, spread the meat (and cheese & beans, if using) on the tortillas, being sure not to over-fill them or they won’t stay closed! Fold the 2 ends of the tortilla toward the fillings without overlapping. Then, starting with an end that hasn’t been folded, roll up the tortilla or just fold the two remaining sides together. Repeat with as many tortillas as you plan on eating and set aside.

Place as many chimichangas as will comfortably fit in the hot oil, seam side down. Fry on both sides until golden brown, approximately 5 to 8 minutes per side. Repeat with remaining chimichangas, adding more oil as needed. 

Serve with my Best Every Guacamole + How To Keep Guacamole From Turning Brown, salsa, lettuce, sour cream, and cheese, if desired.  

Looking for more Instant Pot Keto Recipes? Check out this Instant Pot Tuscan Chicken from Recipe This!

Shredded Beef Keto And Paleo Chimichangas

In these shredded beef chimichangas, the meat is tender with a boost of flavor from added spices and green chilies, then wrapped in a gluten free tortilla and fried until the shell is crispy and golden brown.

5 from 1 vote

Print Rate

Course: dairy free, Dinner, Egg Free, gluten free, keto, Low Carb, paleo

Cuisine: Mexican

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 15

Calories: 153kcal

Author: Cassidy Stauffer

Ingredients

US Customary - Metric

• 2 Tbsp. Avocado or Olive Oil
• 2 Lbs Stew Meat cut into cubes
• 1 Large Onion finely diced
• 4 tsp. Chili Powder
• 2 tsp. Ground Cumin
• 2 tsp. Paprika
• 2 tsp. Sea Salt divided
• 1 tsp. Garlic Powder
• 1 tsp. Onion Powder
• 1/4 tsp. Cayenne Pepper to taste
• 1 C Filtered Water
• 4 oz. Chopped Green Chilies
• Sieta Tortillas or preferred tortillas, see bullet points above
• Shredded Cheese optional, omit for dairy free
• Re-Fried Beans optional, omit for Keto & Paleo
• 1/4 Cup + more as needed Avocado Oil, Olive Oil, or Non-Hydrogenated Shortening for frying

Optional Toppings:

• Shredded Lettuce
• Tomatoes diced
• Sour Cream
• Salsa
• Guacamole or Avocado
• Shredded Cheese

Instructions

Slow Cooker Instructions:

• Heat 2 Tbsp. avocado or olive oil in a large pan or pot over medium heat. Once hot, add the stew meat, onion, and spices. Cook until meat is browned, around 5 to 8 minutes. 
• Transfer to the bowl of a slow cooker and add 1 cup of filtered water. Put on lid and cook on low for 6 to 7 hours or high for 3 to 4 hours. If meat is tough, it means it needs to cook longer, not the other way around!
• Transfer the meat to a large, shallow bowl or cutting board and shred with 2 forks, then stir in the chopped green chilies and return to the crock pot.
• If tortillas are hard or tend to crack, heat tortillas on stove over medium heat just until soft, around 30 seconds per side.  
• Heat 2 to 4 Tbsp. of avocado or olive oil over medium heat in a large, shallow skillet. Then, spread the meat (and cheese & beans, if using) on the tortillas, being sure not to over-fill them or they won't stay closed! Fold the 2 ends of the tortilla toward the fillings without overlapping. Starting with an end that hasn't been folded, roll up the tortilla or just fold the two remaining sides together. Repeat with as many tortillas as you plan on eating and set aside.
• Place as many chimichangas as will comfortably fit in the hot oil, seam side down. Fry on both sides until golden brown, approximately 5 to 8 minutes per side. Repeat with remaining chimichangas, adding more oil as needed. 
• Top with optional toppings and serve. Can be doubled or tripled for a large crowd.

Instant Pot Instructions:

• Turn Instant Pot to "Saute" and add 2 Tbsp. avocado or olive oil. Once hot, add the stew meat, onion, and spices. Cook until meat is browned, around 5 to 8 minutes, then add 1 Cup of water.
• Press "Cancel" on the Instant Pot then lock the lid in place and turn the valve to "Sealing". Cook for 20 minutes on "Manual" or "High Pressure". 
• Once Instant Pot is done cooking, turn valve to "venting" to release the pressure. 
• Transfer the meat to a large, shallow bowl or cutting board and shred with 2 forks, then stir in the chopped green chilies and return to the instant pot. 
  
• If tortillas are hard or tend to crack, heat tortillas on stove over medium heat just until soft, around 30 seconds per side.
  
• Heat 2 to 4 Tbsp. of avocado or olive oil over medium heat in a large, shallow skillet. Then, spread the meat (and cheese & beans, if using) on the tortillas, being sure not to over-fill them or they won't stay closed! Fold the 2 ends of the tortilla toward the fillings without overlapping. Starting with an end that hasn't been folded, roll up the tortilla or just fold the two remaining sides together. Repeat with as many tortillas as you plan on eating and set aside.
  
• Place as many chimichangas as will comfortably fit in the hot oil, seam side down. Fry on both sides until golden brown, approximately 5 to 8 minutes per side. Repeat with remaining chimichangas, adding more oil as needed. 
  
• Top with optional toppings and serve. Can be doubled or tripled for a large crowd.
  

Notes

Nutrition Facts are for the meat only and does not include the tortillas or any optional ingredients or toppings.

To bake instead of frying: After filling and folding tortillas, place seam side down on greased cookie sheet and lightly brush the tops with oil. Bake 20 minutes at 400 degrees. 

*My slow cooker seems to cook especially fast so adjust time accordingly.

Calories: 153kcal | Carbohydrates: 3g | Protein: 14g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 37mg | Sodium: 338mg | Potassium: 281mg | Fiber: 1g | Vitamin A: 755IU | Vitamin C: 1.7mg | Calcium: 26mg | Iron: 2.1mg

Nutritional information is approximate and may vary.

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