Keto Mexican chimichangas

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet over medium heat, add a tablespoon of oil. Sauté the diced onions until they’re translucent, then add the minced garlic and cook for another minute.
3. Add the ground meat to the skillet, breaking it up with a spatula. Cook until browned.
4. Stir in the chili powder, cumin, paprika, salt, and pepper. Cook for an additional 2-3 minutes to allow the flavors to meld.
5. Warm the low-carb tortillas slightly to make them pliable.
6. Divide the meat mixture evenly among the tortillas, placing it in the center of each.
7. Sprinkle shredded cheese over the meat on each tortilla.
8. Fold the sides of the tortillas over the filling, then roll them up tightly to form chimichangas.
9. Heat a tablespoon of oil in a skillet over medium heat. Place the chimichangas seam-side down in the skillet and cook until golden brown on all sides, about 2-3 minutes per side.
10. Transfer the chimichangas to a baking sheet lined with parchment paper and bake in the preheated oven for 10-12 minutes, until heated through.
11. Serve the chimichangas with avocado slices, sour cream, salsa, and shredded lettuce.

Enjoy your keto-friendly Mexican chimichangas! They’re packed with flavor and perfect for a satisfying meal.