Best Gluten-Free Chimichangas (Paleo & Keto Options) 

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

Ingredients

- Avocado or Olive Oil - Stew Meat - Onion - Chili Powder - Ground Cumin - Paprika

Step 1

Brown the meat, onion, and spices in a large pan or pot until meat is browned, around 5 to 8 minutes.

Step 2

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.

Step 3

Heat 2 to 4 Tbsp. of avocado or olive oil over medium heat in a large, shallow skillet. Then, spread the meat on the tortillas.

Step 4

Place as many gluten-free chimichangas as will comfortably fit in the hot oil, seam side down.

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