Low Carb Nachos

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Low Carb Nachos

In this delicious low carb nachos recipe, pork rinds replace the tortilla chips. I usually serve this as a main course for four. If you serve it as an appetizer, it will easily feed six.

Low Carb Nachos
 
Prep and Cool time
Cook time
Total time
 
Recipe type: Appetizer, Entree, Gluten-Free, Low-Carb, Primal
Yield: 4 servings
Ingredients
  • Olive oil spray
  • 1 lb. lean ground beef
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • 1 (4 oz) bag plain pork rinds
  • 4 oz (1 cup) shredded Monterey jack cheese
  • ½ cup pickled sliced jalapenos
Instructions
  1. Heat oven to 400 degrees F. Spray a rimmed casserole dish with olive oil (a 9 X 13-inch baking dish will work).
  2. Heat a large skillet over medium-high heat. Add the ground beef, salt, pepper, chili powder, garlic powder, onion powder, cumin and cayenne pepper. Cook, stirring and breaking up the meat, until no longer raw, 3-5 minutes.
  3. Spread the pork rinds in a single layer on the prepared pan. Top with the cooked ground beef, then sprinkle the cheese evenly on top and top with the jalapenos.
  4. Bake until cheese is melted, about 5 minutes. Serve immediately, with your choice of toppings such as sour cream, guacamole and salsa.
Nutrition Per Serving
Serving size: ¼ recipe; Calories: 486; Fat: 34g; Saturated fat: 11g; Carbohydrates: 1g; Sugar: 0g; Sodium: 491mg; Fiber: 0g; Protein: 44g

Low Carb Nachos

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