Keto Sheet Pan Nachos Recipes
KETO NACHOS
These keto nachos are a low carb and grain free take on the classic Mexican dish! Made with simple ingredients and tasting JUST like real nachos!
Provided by Arman
Categories Main Course
Time 12m
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 1 serving, Calories 290 kcal, Carbohydrate 10 g, Protein 14 g, Fat 22 g, Sodium 906 mg, Fiber 7 g
BELL PEPPER KETO NACHOS
These are loaded with everything you could hope for on nachos -- beef, cheese, guac, pico de gallo and sour cream -- but instead of chips, pieces of crisp-tender bell pepper make this snack keto-friendly.
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : Calories 260, Fat 20 grams, SaturatedFat 8 grams, Cholesterol 50 milligrams, Sodium 360 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 13 grams, Sugar 3 grams
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- Preheat oven to 400 degrees F and arrange mini bell pepper halves in a single layer on a sheet pan sprayed with nonstick spray or lined with foil. Set aside.
- In a large skillet over medium heat, cook ground ground beef until it begins to crumble and brown, draining any excess liquid. Add garlic, chili powder, cumin, oregano, onion powder and salt and continue cooking until meat is browned and completely cooked. Stir in the salsa and continue cooking 5 more minutes until heated through.
- Spoon the ground beef mixture evenly onto the peppers, making sure to cover each one, then sprinkle with shredded cheese.
- Bake peppers in the oven for about 10 to 12 minutes, until peppers are tender and cheese is melted. Remove from oven and top with tomatoes, black olives, jalapeños, cilantro and sour cream, if desired. Enjoy while warm!
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