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Low Carb Nachos

Low Carb Nachos Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 490
Ingredients Method Notes

Ingredients
  

  • 2 cups shredded sharp cheddar cheese
  • 1 tbsp olive oil
  • 1 lb ground beef, 85% lean
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 1/2 tsp kosher salt
  • 3/4 cup shredded Monterey Jack cheese
  • 1/2 cup sour cream
  • 1 ripe avocado, diced
  • 1/4 cup pickled jalapeño slices
  • 1/4 cup fresh cilantro leaves
  • Lime wedges, for serving

Method
 

  1. Preheat oven to 375°F (190°C). On a parchment-lined sheet, spoon the cheddar into 12 small mounds and bake 6 to 8 minutes until edges are deep golden. Let cool on the pan until crisp.
  2. Warm the olive oil in a skillet over medium-high heat. Add the ground beef and all the spices plus salt. Cook, breaking it up, for 8 to 10 minutes until browned.
  3. Arrange the cooled cheese chips on a heatproof platter. Top with the beef and Monterey Jack. Broil on high about 6 inches from the element for 2 to 3 minutes, until the cheese melts.
  4. Remove from the broiler and immediately top with sour cream, avocado, jalapeños, and cilantro. Squeeze lime over the top and serve right away.

Notes

The cheese chips are the only part you need to watch closely; they go from perfectly crisp to acrid in a flash. Let them cool fully on the sheet before moving them, or they’ll bend. Leftover spiced beef keeps well in the fridge for up to 3 days and works great in lettuce wraps.