Keto Sheet Pan Nachos Food

LOW-CARB KETO NACHOS

Steps:

• In a large pan over medium heat, brown the ground beef. Drain the excess grease, and stir in the spices.
• In a large bowl, add pork rinds, beef, shredded cheddar, olives, avocado, sour cream, and salsa.
• Optional: Place your pork rinds (or alternative chip) and cheese on a baking sheet, and melt the cheese before adding the rest of your ingredients.
• Serve and enjoy.

KETO NACHOS

Steps:

• Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper and set aside.
• Place your tortilla chips on the baking sheet, followed by the shredded cheese, and half the salsa. Transfer the sheet into the oven and bake for 10-12 minutes, or until the cheese has melted.
• Remove the nachos from the oven. Top with spoonfuls of guacamole and the cheese sauce. Sprinkle the freshly chopped vegetables on top, and drizzle with sour cream. Serve immediately.

KETO NACHOS

Steps:

• Place a nonstick frying pan over high heat.
• Add the oil and half of the diced red onion, saute for 1 minute.
• Add the browned beef and saute for another minute before adding the taco seasoning and mix well.
• Saute for another minute before adding the enchilada sauce. Add salt and pepper to taste and mix well.
• Remove from the heat and set aside.
• Preheat your broiler/grill to high or around 200c/390F.
• Spray a sheet pan with olive oil and evenly spread out your pork rinds.
• Gently spoon over the ground beef mixture and sprinkle over the cheese.
• Broil/Grill until the cheese is melted and bubbling - about 5-8 minutes.
• Sprinkle over the remaining diced onion, along with the black olives, tomato, and scallions. To make fancy stripes with your sour cream, add it to a sandwich bag, snip off the corner and pipe it over your nachos.
• Serve immediately

KETO SHEET PAN NACHOS

Steps:

• Preheat oven to 400°F (or opt to broil instead, see step 3). In a small bowl, mix all the spices for the taco seasoning together and set aside. In a large skillet, heat the oil over medium heat. Add the chopped onion and garlic and sauté until softened and fragrant.
• Add the ground beef to the skillet and cook until browned (drain grease, optional), then add in the taco seasoning plus up to 1/4 cup of water. Mix everything well and let simmer for a couple of minutes or until the mixture thickens then remove skillet from heat. Put a lid on the cooked taco meat to keep warm.
• Spray a sheet pan with cooking spray to prevent any sticking. Spread the HILO LIFE Tortilla Style chips on the sheet pan in one even layer, and sprinkle shredded cheese over top. Bake for 5 minutes at 400 degrees or place under broiler for 2-3 minutes until cheese is melted.
• Remove sheet pan from oven and top with prepared taco meat and nacho toppings of your choice. Serve immediately and enjoy!

BELL PEPPER KETO NACHOS

Steps:

• Cut the bell peppers through the stem into sixths, remove the stem and seeds. Transfer to a large microwave safe bowl, add a splash of water and a pinch of salt. Cover and microwave until the pepper pieces are pliable, about 4 minutes. Let cool slightly and then arrange close together on a foil-lined baking sheet, cut sides-up.
• Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the chili powder and cumin and cook, stirring, until fragrant and toasted, about 30 seconds. Add the ground beef and 1/4 teaspoon salt and cook, stirring and breaking up into bite-size pieces, until browned and cooked through, about 4 minutes.
• Preheat the broiler. Spoon some beef mixture onto each pepper piece. Sprinkle with cheese and broil until the cheese melts, about 1 minute. Top with dollops of guacamole and pico de gallo. Thin the sour cream out with a little water and drizzle over the nachos.

SHEET PAN NACHOS

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a sheet pan with aluminum foil.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix in water, chili powder, cayenne, salt, and pepper.
• Lay out tortilla chips on the sheet pan. Top with ground beef mixture. Cover with olives, jalapeno slices, and Cheddar cheese.
• Broil until cheese is bubbly and golden brown, 3 to 5 minutes. Serve with sour cream and salsa for dipping.