For the Chimichangas I saw a woman in her Instagram stories do this to the mission low carb tortillas and just had to try it! I took a big pot and put water in it and brought it to a boil. Put a splatter guard over it and once there is steam lay a tortilla on top. It will soften and get moist. Once soft you roll it out super thin with a rolling pin and it will become soft and pliable. Lay down the meat, shredded cheese and a spoonful of taco sauce. I used the lowest carb one I could find. Roll it then pan fry in avocado oil. Flip to get all the sides.
For the steak I took a strip of wagyu flap steak and seasoned it with salt, pepper and taco seasoning. Sear it at a high heat and take it off to rest. Cook it under because it will cook more while frying. I cut it against the grain in strips then into little pieces. Set aside.
For the Queso I Sautéd half an onion in butter, added 2 minced garlic cloves and 1/2 a seeded jalapeño minced. Sauté then add 2 teaspoons of xanthan gum. Whisk then add 1 cup of almond milk. Bring to a simmer then start adding 1 block of sharp cheddar shredded and half a block of Colby jack shredded slowly. I added a big spoonful of picante sauce and whisked till thickened.
For the Mexican cauliflower rice I put half a large onion in the drippings of the steak. Once softened I added 2/3 of a red pepper diced. Once soft add 1 head of cauliflower that I hand grated to make it taste even better. Mix and let cook. I added taco seasoning, onion salt and chipotle powder. Once soft I added a couple tablespoons of a canned red enchilada sauce that I heated and thickened on the stove. I put a few tablespoons of frozen peas and turned off the heat. Toss it to let it melt the peas. Serve and top with shredded cheese.